Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

MUSTARD PICKLES

• 1 pt. small cucumbers
• 1 qt. string beans
• 4 green peppers
• 4 red sweet peppers
• 1 pt. small onions
• 1 pt. green tomatoes
• 1 pt. cauliflower
• 1 c. green Lima beans
• 3/4 c. flour
• 2 c. sugar
• 4 Tb. powdered mustard
• 2 tsp. tumeric
• 1 Tb. celery seed
• 1 Tb. salt
• 1/2 tsp. pepper
• 1 qt. vinegar
• 1 pt. water

Wash all the vegetables and prepare them by cutting them into the desired sizes. The onions and cucumbers should be of a size that will not require cutting. Put all the vegetables together, cover them with salt water made by adding 1 cupful of salt to each 2 quarts of water, and allow them to stand in this for 24 hours. At the end of this time, drain off the brine and freshen the vegetables in clear water for about 2 hours. Mix the dry ingredients together, heat the vinegar and water, and pour it over all. Bring this mixture to the boiling point, and pour it over the vegetables. Fill the jars with the hot mixture, seal, cool, and store.

100. SPANISH RELISH.--Another satisfactory relish made up of a large number of vegetables and spices is Spanish relish. In its preparation, however, the vegetables are not chopped very fine.

SPANISH RELISH

• 12 green sweet peppers
• 12 red sweet peppers
• 12 medium-sized onions
• 12 green tomatoes
• 2 medium-sized heads of cabbage
• 1 tsp. salt
• 1 lb. brown sugar
• 1/2 tsp. black pepper
• 1/4 tsp. Cayenne pepper
• 1 Tb. mustard seed
• 1 tsp. celery seed
• 1-1/2 qt. vinegar

Wash the vegetables and chop them into coarse pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water and allow them to stand in this brine for 6 to 8 hours. At the end of this time, drain off the salt water and wash with clear water. Add the salt, sugar, and spices to the vinegar, and bring this mixture to the boiling point. Then pour it over the mixture of vegetables, pack all into sterilized crocks or jars, seal, cool, and store.

101. CHOW CHOW.--Still another relish in which a variety of vegetables is used is chow chow. This relish is well and favorably known to housewives for the zest it imparts to meals.

CHOW CHOW

• 2 qt. small green tomatoes
• 6 green peppers
• 6 red peppers
• 1 small head of cabbage
• 2 bunches celery
• 1 pt. small onions
• 1 qt. small cucumbers
• 3 qt. vinegar
• 1 Tb. salt
• 2 c. brown sugar
• 1/2 tsp. black pepper
• 2 Tb. mustard seed
• 2 Tb. tumeric
• 2 Tb. allspice
• 1 Tb. cloves
• 1 Tb. cinnamon