"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cauliflower Chowchow Recipe

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This recipe for Cauliflower Chowchow, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eric/Darlene Taylor
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 head cauliflower
4 carrots
1 sweet red pepper
1 cucumber
4 cup white vinegar
1 1/2 cup granulated sugar
1 tsp celery seed
1 tbsp mustard seed
1 tsp turmeric

Directions:
Directions:
Sterilize enough jars to hold 10 cups. Cut cauliflower into small florets. Slice carrots into 1/2 inch pieces. Cut red pepper into 1/2 inch pieces. You should have about 12 cups of cut vegetables. Place remaining ingredients in a large saucepan. Bring to a boil, stirring often to dissolve sugar. Add cut vegetables. Return to a boil. Boil gently for 3 minutes, stirring occasionally. Spoon vegetables into sterilized jars Top up with vinegar syrup, leaving a 1/2 inch headspace. Wipe rims clean and seal. Keep refrigerated or process in hot water for 15 minutes.

 

 

 

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