I'm avoiding work, so thought I'd share some recipes with y'all for things like chow chow and tomato jam. I haven't tried any of them.
Chow Chow, from The Gourmet Cookbook, Vol. I, 1950, p.484
In a deep bowl put 2 cups each whole small cucumbers, chopped cucumbers, small pickling onions, peeled, chopped onions, quartered green tomatoes, Frenched string beans, chopped celery, and cauliflower flowerets, and 6 red peppers, seeded and chopped. Cover with a brine made with 1/2 cup salt to each quart water and let them stand overnight.
Drain, rinse with fresh water, and drain. Transfer the vegetables to a preserving kettle, add 1-1/2 quarts cider vinegar, and bring slowly to the boil. Mix together 4 tbsp. flour, 1 cup sugar, 1 tsp. turmeric, and 3 tbsp. dry mustard and add enough vinegar to make a smooth paste. Stir this paste into the boiling vegetables and simmer for 5 minutes, stirring constantly. Fill 6 hot pint jars to overflowing and seal at once.
Chow Chow
(from Preserving, by Oded Schwartz, DK, 1996, p. 95)
Any combination of fresh, colorful vegetables can be used. Whole-wheat flour makes a darker, more textured pickle. For a less crunchy pickle, simmer the vegetables in the vinegar for 5 minutes longer.
1/2 lb baby cucumbers, left whole if tiny, otherwise, sliced into thick rings; 1 small cauliflower, divided into florets; 1/2 lb green tomatoes, diced; 4 medium carrots, cut into thick matchsticks; 1/2 lb string beans, trimmed; 10 oz. small pickling onions, peeled; 4 red peppers, sliced; 1 small bunch of celery, sliced; 1/2 cup salt.
For the pickling mixture: 3/4 cup all-purpose or whole-wheat flour, 9 tbsp dry mustard powder, 1-1/2 tbsp celery seed, 1-1/2 tbsp ground turmeric, 1 tbsp salt, 5 cups cider vinegar or malt vinegar, 1-1/2 cups light brown or white sugar.
Put all the vegetables in a large glass bowl. Cover with cold water and add the salt. Mix well until the salt is dissolved, then weight down and let stand overnight.
The next day, drain the vegetables well and blanch for 2 minutes.
To make the pickling mixture, combine the flour, dry mustard, celery seed, turmeric, and salt in a small bowl. Gradually add 1 cup of the vinegar, mixing well to make a smooth, thin paste.
Put the remaining vinegar and the sugar in a noncorrosive saucepan and bring to a boil. Gradually add the mustard paste, stirring all the time. Add the drained vegetables, bring back to a boil, then remove from the heat.
Pack the pickle into hot, sterilized jars, then seal. It will be ready to eat in 2 weeks, but improves with age.
Yields about 6 pints. Keeps for 1 year, refrigerated.
Chow Chow
(from Preserving, by the editors of Time-Life books, 1981, p.143)
The original source is The Cook Book by "Oscar" of the Waldorf, by Oscar Tschirky, 1896. Makes about 24 pints.
2 green cabbages, quartered, cored, and cut into small pieces
2 cauliflowers, cores removed, cut into small florets
1 lb. small boiling onions
12 small pickling cucumbers
12 small tomatoes (about 3 lbs)
6 bunches celery, leaves removed, chopped
8 quarts vinegar
1 cup dry mustard
1 cup mustard seeds
1/2 cup Dijon mustard
1/2 cup ground turmeric
1/4 cup ground cloves
Using a separate pan for each type of vegetable, boil the vegetables in water until they are tender. Drain. In an enameled, tinned or stainless-steel pan, mix the vinegar with the dry mustard, mustard seeds and Dijon mustard, the turmeric and cloves, and set this mixture on the heat. When it boils, mix all the vegetables together in a large bowl and pour the vinegar mixture over them. Pack into jars.
Process in a boiling water bath. Leave the relish for a month before using.
I have others, but surely that's enough for now, especially for those folks who are not chowchow fans.
Anyone want a Texas version that adds jalapeno peppers to the mix?
--jp, with an odd collection of cookbooks from various relatives
(9/8/02)
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