Fayette County Chow-chow Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
3 lbs: Tiny gherkin cucumbers*,
12 medium: Garden cucumbers, unwaxed
3 lbs: Tiny pickling onions,
8 cup: Sugar,
1 1/2 Heads: cauliflower,
2 quart: Cider vinegar,
-- cut into flowerets,
1 cup: All-purpose flour,
2 1/4 cup: Uniodized salt,
1/2 cup: Dry mustard,
, Ice water
3 tbsp: Turmeric,
24 small: Onions,
1 tbsp: Celery seeds,
8 large: Red bell peppers,
1 tbsp: Mustard seeds,
-- cored and seeded,
Directions:
*If they are not really tiny, gherkins should be sliced in half
lengthwise.
Set out 6 bowls large enough to hold the individual vegetables.
Put the gherkins, pickling onions and cauliflower in separate bowls.
Add 1/4 cup of salt to each bowl; pour in ice water to cover. Leave
loosely covered in a cool place, preferably the refrigerator, all day
or overnight.
Meanwhile, chop the small onions, peppers and cucumbers separately,
and put them in separate bowls. Add 1/2 cup salt to each and cover
with ice water. Leave loosely covered in a cool place, preferably the
refrigerator, all day or overnight.
The next day, drain all the vegetables thoroughly.
In a heavy stainless steel or enamel kettle, combine 6 cups of sugar
with 6 cups of vinegar. Bring to a boil and stir in all of the
vegetables, mixing them well.
Quickly mix the flour, mustard and turmeric with the remaining 2 cups
of vinegar until it is very smooth. Stir the paste, along with the
celery and mustard seeds, into the vegetables 3 to 4 minutes, until
sauce has thickened and flour does not taste raw.
Taste for sweetness. Add up to 2 cups more sugar if desired, but
cook it long enough to dissolve it well.
Spoon into hot sterilized jars to 1/4" from the top of each jar. Seal
at once, cool and refrigerate.
Yield: About 8 pints.
Glenn writes: "This is a recipe given to me years ago by a good
friend and excellent cook in Lexington. It is a favorite Kentucky
chow-chow, a bit sweeter than most. We like it with warm ham, roasts
and chicken sandwiches - and with all kinds of beans. In Mississippi
they say you have to have chow-chow with black-eyed peas."
From Camille Glenns 09/01/93 "Flavor to Taste" column called "Garden
of Eatin: Preserve Late-Summer Vegetables for Savoring All Winter"
in "The (Louisville, KY) Courier-Journal." Pg. C10. Typed for you by
Cathy Harned. Submitted By CATHY HARNED On 11-29-94
Source from luhu.jp
lengthwise.
Set out 6 bowls large enough to hold the individual vegetables.
Put the gherkins, pickling onions and cauliflower in separate bowls.
Add 1/4 cup of salt to each bowl; pour in ice water to cover. Leave
loosely covered in a cool place, preferably the refrigerator, all day
or overnight.
Meanwhile, chop the small onions, peppers and cucumbers separately,
and put them in separate bowls. Add 1/2 cup salt to each and cover
with ice water. Leave loosely covered in a cool place, preferably the
refrigerator, all day or overnight.
The next day, drain all the vegetables thoroughly.
In a heavy stainless steel or enamel kettle, combine 6 cups of sugar
with 6 cups of vinegar. Bring to a boil and stir in all of the
vegetables, mixing them well.
Quickly mix the flour, mustard and turmeric with the remaining 2 cups
of vinegar until it is very smooth. Stir the paste, along with the
celery and mustard seeds, into the vegetables 3 to 4 minutes, until
sauce has thickened and flour does not taste raw.
Taste for sweetness. Add up to 2 cups more sugar if desired, but
cook it long enough to dissolve it well.
Spoon into hot sterilized jars to 1/4" from the top of each jar. Seal
at once, cool and refrigerate.
Yield: About 8 pints.
Glenn writes: "This is a recipe given to me years ago by a good
friend and excellent cook in Lexington. It is a favorite Kentucky
chow-chow, a bit sweeter than most. We like it with warm ham, roasts
and chicken sandwiches - and with all kinds of beans. In Mississippi
they say you have to have chow-chow with black-eyed peas."
From Camille Glenns 09/01/93 "Flavor to Taste" column called "Garden
of Eatin: Preserve Late-Summer Vegetables for Savoring All Winter"
in "The (Louisville, KY) Courier-Journal." Pg. C10. Typed for you by
Cathy Harned. Submitted By CATHY HARNED On 11-29-94
Source from luhu.jp