Carolina Chow Chow

Ingredients

• ] peck green tomatoes
• 18 onions
• 24 green peppers
• 2 medium heads cabbage
• 2 tbsp. black pepper
• % ounce celery seed
• 2 tbsp. ground cinnamon
• 3 lbs. brown sugar
• 1 gal. vinegar
• % |b. ground white mustard seed
• ', gal. water

Method

1. 1

   Put tomatoes, onions, peppers and cabbage through coarse grinder or meat chopper.

2. 2

   Pack in salt overnight.

3. 3

   In the morning drain off the brine.

4. 4

   Combine % gallon vinegar with the water, pour it over the ground vegetables and let soak for 2 days.

5. 5

   Drain.

6. 6

   Sift in pepper and spices.

7. 7

   Boil remaining vinegar and brown sugar together and while it is still hot, pour it over the vegetable mixture.

8. 8

   Each morning for the next 3 days, drain off the liquid, reheat it and pour it over the vegetables again.

9. 9

   On the third morning also mix in the mustard seed.

10. 10

    Do not cook the vegetables.

11. 11

    Pour into glass jars and seal while hot.

Nutrition per serving

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 2. The excerpt below is the record exactly as published.

Carolina Chow Chow ] peck green tomatoes 2 tbsp. black pepper 18 onions % ounce celery seed 24 green peppers 2 tbsp. ground cinnamon 2 medium heads cabbage 1 box tumeric salt 3 lbs. brown sugar 1 gal. vinegar % |b. ground white mustard seed ’, gal. water

Cook this with the app: pantry check, scaling, and the assistant.