RECIPE BOXI got this recipe from my niece, Cheryl. It's for Bob's mother's chow chow mustard pickles. The recipe came with her mother from Cornwall, England. Hayward's Picallili in England comes closest in flavor to Gramma's chow chow. But I seldom see it here in the U.S. Cross and Blackwell's Chow Chow is more readily available, but seems more vinegry than Gramma's. In our family, there was no chow chow better than Gramma's.
Cheryl's recipe, though, doesn't contain my mother-in-law's secret ingredient. She kept the secret for years and years, and finally told me when she was getting older. It was Heinz 57 Sauce. But she didn't tell me how much she put in, and I, stupidly, didn't ask. So when you make the chow chow, you'll have to experiment.
Gramma's Chow Chow
1 qt pickling onions, peeled
1 qt tiny dills
1 large head of cauliflower, broken into small chunks
Heinz 57 Sauce
Soak the above overnight in brine. (1 c salt to 2 qts water)
Drain before pickling.
6 cups white vinegar
1/2 cup flour
3/4 cup sugar
2 T dry mustard
1 1/2 tsp tumeric
1. Mix vinegar and dry ingredients and bring to a boil stirring constantly until thick and smooth.
2.
Add drained vegetables and cook only until heated. Put in jars and seal.
