"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ChowChow Recipe

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This recipe for ChowChow, by , is from From Joyce, With Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb small white onions
2/3 c. salt
water
2 sweet green peppers
1 sweet or hot red pepper
1 lb small cucumbers
1 lb small green tomatoes
1 lb string beans
1 medium cauliflower
5 to 6 celery stalks
2 2/3 c. water
4 to 7 tbsp dried mustard
2 tsp turmeric
1 c. granulated sugar
2/3 c. all-purpose flour
5 c. white distilled vinegar

Directions:
Directions:
Slice onions and sprinkle with 1/3 cup salt and enough water to cover

Remove seeds from green peppers, chop , sprinkle with 1/3 cup salt and enough water to cover

Allow onions and peppers to stand 24 hours

After 24 hours, chop remaining vegetables into medium size pieces

Drain brine fro onions and peppers and add 2 2/3 cup water to brine. Bring to a boil in a large saucepan and parboil all vegetables in diluted brine, about 5 minutes. Drain and discard liquid

Make a past of mustard, turmeric, sugar and flour with a little vinegar. Bring remaining vinegar to a boil in a large enamel pot and add the paste. Stir until smooth.

Add vegetables to the pot and stir to cover with mixture. Cool slowly 10 minutes or until heated through. Pack into hot clean jars, seal. Process 10 minutes in a simmering hot water bath

Number Of Servings:
Number Of Servings:
6 pints

 

 

 

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