A Chow-chow of Pickles
- 1 gallon vinegar
- 1/2 lb English mustard
- 1/4 lb powdered ginger
- 1/4 lb white pepper
- 1/4 lb of curry powder
- 2 ounces turmeric
- 2 heads of cauliflower
- 50 small-size cucumbers
- 1 quart nasturtiums
- 1 quart very young string beans
- 1 quart little white button onions
- 1 pint salt
- Piece of alum the size of half a nutmeg
Separate the cauliflower into little sprigs and pour boiling water over it. In another vessel, scald the onions in the same manner. Let them stand until cool, then drain the water off. Sprinkle 1/2 pint of salt over them and let them lie peacefully until the next day.
Wash the cucumbers and wipe them dry. Put them in a jar. Put 1/2 pint of salt and a piece of alum the size of half a nutmeg on top. Cover with boiling water and let it stand for 24 hours. Take out the cucumbers and wipe them dry.
Take enough of the vinegar to mix the spices to a paste. Stir all but the mustard into the vinegar. Put on the stove and bring to the boiling point, stirring all the time.
Put all the pickles into the vinegar and give a boil up. Remove from the fire.
Slowly stir in the mustard. Let it stand, uncovered, for 12 hours, then bottle and cork tightly.
Wash the cucumbers and wipe them dry. Put them in a jar. Put 1/2 pint of salt and a piece of alum the size of half a nutmeg on top. Cover with boiling water and let it stand for 24 hours. Take out the cucumbers and wipe them dry.
Take enough of the vinegar to mix the spices to a paste. Stir all but the mustard into the vinegar. Put on the stove and bring to the boiling point, stirring all the time.
Put all the pickles into the vinegar and give a boil up. Remove from the fire.
Slowly stir in the mustard. Let it stand, uncovered, for 12 hours, then bottle and cork tightly.
Submitted by Jul 25, 2010
15 min
30 min
45 min