American Medium Fannie Merritt Farmer
Chow-Chow
Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and spices to boiling-point, add vegetables, and cook until soft.
Ingredients
grocery- 12 small cucumbers
- 3 red peppers
- 1 cauliflower
- 2 bunches celery
- ¼ lb. mustard seed
- 2 oz. turmeric
- ½ oz. allspice
- ½ oz. pepper
- ½ oz. clove
- Salt
- 1 gallon vinegar
Shop Ingredients
Prices and availability vary by location. We may earn a commission from purchases.
Required Gear
kitchen
Preserving kettle kitchen
Jars for preserving * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 36 (1896)