Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Chow-Chow, Berks

List of Ingredients




6 large white onions,
6 large sweet peppers, red and green,
1 head of cabbage,
1/2 peck green tomatoes,
2 doz. medium sized cucumbers,
1 bunch celery,
1 head cauliflower,
1 pint small onions,
and about 50 little pickles.


Slice the onions, cabbage and tomatoes on slaw cutter. Cut the peppers and cucumbers into small pieces. Put all of rise with cauliflower into strong salt water and boil until tender but not too soft. Then drain well through a sieve or colander. Put back into the kettle with the small onions, celery, and little pickles. The small pickles should stand in salt water several times before adding. Add to this i pound of white mustard seed, tablespoonful of celery seed, handful each of cinnamon bark and whole allspice, some mace and pint of grated horseradish, I gallon of cider vinegar.


Mix up some yellow mustard and add half a teaspoonful of turmeric, sweeten with brown sugar to taste. Mix all well and let come to a boil, then pack in jars, having the pickle well covered with the vinegar.





Recipe