Pear chow chow
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Pears |
| 2 | quarts | Onions |
| 4 | Green bell peppers | |
| 4 | Red bell peppers | |
| 4 | Dill pickles | |
| 2 | Hot peppers | |
| 2 | cups | (scant) salt |
| 4 | cups | Sugar |
| 1 | tablespoon | Celery seed |
| 2 | quarts | Vinegar |
| 8 | tablespoons | Flour |
| 1 | tablespoon | Mustard seed |
| 4 | tablespoons | Dry mustard |
| 2 | tablespoons | Tumeric |
Directions
SAUCE
Grind pears, onions, green and red peppers, pickles, and hot peppers; add salt and let stand overnight. Next day wash three times in clear water. Add dry ingredients to vinegar and cook 5 minutes. Add pear mixture and boil 20 minutes. Pour into sterilized jars and seal.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .