Tag Archives: Chow Chow

Relish Recipes and a Sour Pickle

While the only two thriving plants I have left in the garden continue to beat the 100 degree weather we’re having, I’m in the mood for sharing canning recipes.  Oh, that’s the tomatoes and cantalopes, btw. :O)
I love old recipes they have that authoritive feel of “this is how we orginally made this”.

These recipes are from a cookbook I have called “The Household Search Light Recipe Book” by The Household Magazine, Topeka, Kansas, 1939.

NOTES:
Some of these recipes do not mention what to do with the end result.  I would place the ‘end result’ in sterilized jars, put lids on and place in a boiling water bath for 10 to 15 minutes. (See previous Post for Boiling Water Bath instructions.) 

Also as I type these I can’t help but wonder if the mustard listed in most of these recipes is ‘powdered/ground mustard seed’ and not the condinment ‘prepared mustard’.  Did they have that back in 1939?  I would be more inclined to use powdered/ground mustard seed.

A peck is 1/4 of a bushel. In dry measure it is 8 quarts.
1 US Bushel = 9.30917797 Gallons
Sour Pickles
     Select 50 tiny cucumbers.  Wash.  Cover with cold water.  Handle as little as possible to avoid bruises.  Let stand 2 hours.  Drain.  Cover with boiling water to which 3/4 cup salt has been added.  Cover and let stand 2 days.  Drain.  Discard all cucumbers that are not solid and in good condition.  Pack in sterilized jars.  Cover with the following pickling liquid, which should be hot but not boiling:  To sufficient vinegar to cover the pickles add 3 chopped green peppers, 1/4 cup salt, 6 whole allspice, 6 peppercorns, 1 1/2 sticks cinnamon, 1 blade mace (1 tsp. mace), 1 bay leaf, 1 small onion, minced, and 1 1/2 tablespoons mustard seed.  Pickles will be ready for use after 8 weeks. – The Household Searchlight.
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Mustard Pickles

2 cups cubed cucumbers
4 cups small green halved tomatoes
2 cups small cucumbers
2 cups small onions
4 cups coarsely chopped large green tomatoes
6 green peppers, cut in strips
1/2 cup salt
3 cups sugar
1/2 pound mustard
1 cup flour
2 heads cauliflower, broken in flowerets
3 quarts vinegar
2 Tablespoons Turmeric
1/2 cup vinegar

Heat 3 quarts vinegar to boiling.  Add vegetables, except cucumbers, and scald thoroughly.  Remove vegetables.  Combine sugar, turmeric, mustard, salt and flour.  Blend to a smooth paste with 1/2 cup vinegar.

 Add to boiling vinegar, stirring constantly.  Cook until thick and smooth.  Add all vegetables, including cucumbers.  Stir until well blended.  Heat thoroughly.  –  Florence Taft Eaton, Concord, Mass.
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Pickled Carrots

Small carrots
Salt
2 cups sugar
2 cups vinegar
2 cups water
1 Tablespoon whole mixed spices

Scrape and wash carrots.  Boil until tender in water to which 1/2 tsp. salt has been added per quart.  Pack in sterilized jars.  Fill jars to within 1/4 inch of top with sirup made by boiling together vinegar, water, sugar, and spices.  –  Mrs. Harry R. Baer, Mayersdale, Pa.
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This sounds interesting to make, but I’m not sure what dish you would eat it with.  And what would you sew the tops on the peppers with?. – AR Farmerette

(Pickled) Stuffed Green Peppers

Green Peppers
1 quart chopped onions
2 tablespoons mustard
2 cups vinegar
1 small head cabbage
6 pimientos, chopped
1/2 c. brown sugar
1 teaspoon pepper
1 teaspoon allspice

Select large firm peppers.  Cut off tops.  Remove seeds.  Shred cabbage.  Combine with pimientos, onions, vinegar, mustard, sugar, pepper and allspice.  Heat to boiling.  Stuff peppers firmly with this mixture.  Sew tops on peppers.  Pack in jars.  Cover with vinegar which has been diluted in the proportion of 1 part vinegar to 2 parts water.  –  Mrs. C.S. Campbell, Hopkinsville, Ky.
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Rochester Relish

1/2 peck ripe tomatoes
12 Sweet Peppers – 1/2 green and 1/2 red
6 cups brown sugar
1 Teaspoon mustard
1 Tablespoon broken stick cinnamon
1 Tablespoon allspice
1/2 peck green tomatoes
12 small onions
2 or 3 stalks celery
2 quarts vinegar
1 Tablespoon cloves
1/4 Teaspoon mace
1 cup salt

Chop tomatoes, peppers, onions, and celery, coarsely.  Add salt and allow to stand overnight.  Drain.  Heat vinegar to boiling.  Add sugar, mustard. and spices. (Do not put spices in a bag.)  Add chopped vegetables to boiling vinegar.  Stir until well blended.  Simmer briskly 1/2 hour.  –  Florence Taft Eaton, Concord, Mass.
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Fanwood Chow-Chow

1 peck Ripe tomatoes
2 cups chopped onions
2 Tablespoons salt
1 Tablespoon celery seed
2 apples, chopped
1/4 Teaspoon red pepper
1 Teaspoon whole cloves
2 cups vinegar
1 1/2 cups brown sugar
1 Tablespoon broken stick cinnamon
1 Tablespoon mustard

Scald, peel, and slice tomatoes.  Chop onions.  Sprinkle with salt.  Allow to stand 2 hours.  Drain.  Add apples and boil slowly for 2 hours.  Add vinegar, brown sugar, mustard, red pepper, celery seed, cinnamon, and cloves.  More salt may be added if desired.  Simmer about 1/2 hour.  –  Florence Taft Eaton, Concord, Mass.
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Sharing Relish Recipes


Green Tomato Relish posted on last years Blog.  Find the recipe at
http://arkansasfarmerette.wordpress.com/2011/10/29/green-tomato-relish/

I love making relishes and green tomato pickles.  Here’s a few tips I’ve learned along the way.
1. When the recipe calls for “sprinkling the vegetables with salt, let sit overnight,and drain & squeeze out the water”;  just put them in a large colander or colanders over a pan(s).  Let drain this way and you won’t have any squeezing to do the next day.
2.  I used to tie my spices in an old tea towel, but I lucked upon a large mesh tea ball at a Whole Foods store.  If you can’t find one, cheese cloth works well.  

I am a cookbook collector, of sorts.  I recently picked up some recipe pamphlets at a local resale shop. 
I thought I would share some of the recipes in them with all of you just to whet your appetite for canning.
The following recipes are from Circular 458 (REV) Pickles and Relishes, Agricultural Extension Service, University of Arkansas, May 1962

Pepper Relish
1 pt. sweet red peppers, chopped
1 pt. sweet green peppers, chopped
1 pt. onions, chopped
1 pt. vinegar
1 Tbsp. canning salt
1 c. sugar
2 tsp. crushed celery seed
2 tsp. mustard seed
(If desired the green peppers can be omitted and 1 qt. of red peppers used.)
Cover onions and pepper with water.  Bring the water to a boil, then remove from the heat.  Let onions and peppers stand in the water 10 minutes before draining.  Mix sugar, vinegar, and spices.  Bring to a boil, then add onions and peppers.  Cook slowly for 15 minutes.  Then pack in hot jars, seal and store.

Piccalilli
2 qts green tomatoes, chopped
3 c. green sweet peppers, chopped
1 c. cucumbers, chopped
1/2 c. onions, chopped
1 qt. vinegar
1 c. brown sugar
1/2 c. canning salt
2 Tbsp. pickling spice (tied in a cloth)

Combine the chopped vegetables and mix with the salt.  Let this mixture stand overnight.  Next morning, drain and press out all the liquid possible.  Mix sugar, vinegar, and spices (tied in a cloth).
Bring to a boil, then add the vegetables.  Simmer slowly about 30 minutes, or until thick.  Pack into hot jars, seal and store.

Corn Relish
2 qts. cut corm (12 to 15 ears)
1 at. chopped cabbage
1 c. green sweet pepper, chopped
1 c. red sweet pepper, chopped
1 c. onions, chopped
1 c. sugar
1 qt. vinegar
2 Tbsp. ground dry mustard
1 Tbsp. celery seed
1 Tbsp. canning salt

Boil the ears of corn in water for 3 minutes to “set the milk.”  Then cool them and cut the corn from the cob.  Mix pepper, onion, and cabbage with the corn.  Add vinegar, sugar, and spices to the mixture.
Cook about 20 minutes, or until tender.  Pack into hot jars, seal and store.

Chow Chow
1 qt. cabbage,, chopped
1 qt. cucumbers, chopped
1 qt. green tomatoes, chopped
1/2 c. green peppers, chopped
1 1/2 qts. vinegar
1 1/2 c. sugar
1 Tbsp. celery seed
1 Tbsp. mustard seed
1 Tbsp. allspice
1/2 c. canning salt

Mix vegetables and salt, then let stand overnight. Next morning drain and press out all liquid.  Combine vinegar, sugar, and spices.  Simmer 10 minutes.  Add vegetables and cook until hot and well seasoned.  Pack into hot jars, seal and store.

Chili Sauce
   For a good red color in this product, observe these four points:
1. Use ripe red tomatoes.
2. Cook rapidly in a large open pan.
3. Use whole spices instead of powdered ones.
4. Add sugar and vinegar near the end of the cooking time.
Ingredients
1 gallon chopped ripe tomatoes, peeled
2 c. chopped onion
2 c. chopped sweet red peppers
3 Tbsp. canning salt
1 c. brown sugar
3 c. vinegar
1 red hot pepper (if desired)
1 tsp. whole cloves
1 tsp. allspice
2 tsp. cinnamon
1 med. clove (section) of garlic

Combine chopped vegetables.  Tie spices in a bag and add to vegetables.  Cook vegetables rapidly, stirring often to keep from sticking.  When the vegetables have cooked down to about half the amount you started with, add the sugar, vinegar, and salt.  Boil rapidly for 5 minutes, stirring constantly.  Pour into hot jars, seal, and store.
NOTE: The vinegar, sugar and salt can be heated separately and added while hot to the vegetables.  In this way, the mixture is not cooled down too much.