Chow Chow

Ingredients

• one pint small silver onions
• one quart lima beans
• two quarts string beans
• one quart green corn
• one quart of little cucumbers
• three sweet peppers
• one teaspoon celery seed
• half a pound mustard
• one quart vinegar
• one pound sugar
• quarter cup salt

Method

1. 1

   Boil cucumbers, peppers, celery seed, vinegar, and sugar together for five minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 180. The excerpt below is the record exactly as published.

Chow Chow Slice one peck green tomatoes, six green peppers, four onions, stir in one cup salt and let them remain over night. Then pour off the water, put them in a kettle with vinegar enough to cover them; one cup grated horse radish, one table- spoon cloves, one tablespoon cinnamon, one tablespoon allspice, one cup sugar. Cook until soft. Piccalilli One peck of green tomatoes, sliced, add one teacup salt; let it stand and steam twenty-four hours, then drain off the liquid, add vinegar enough to cover, one teacup of sugar, four onions, one teacup horse radish, one tablespoon cloves, one tablespoon cinnamon. Pickles and Relishes 343 Grandmother's Tomato Pickle (This is delicious and should be in every home) Take half a bushel green tomatoes, slice, put in layers in kettle and cover with salt ; press with a heavy stone and let stand over night; in the morning drain off and put on fire with two quarts cider vinegar, or enough to cover; take eight green peppers'* chopped fine, and twelve large-sized onions sliced very thin, four pounds brown sugar, one tablespoon each of black pepper, cinnamon, cloves and allspice, all ground. After cooking to boiling point let cook slowly for four hours, stirring often to keep from sticking. This should be tested, as a little more of the different ingredients may be required to suit taste. Piccalilli One peck green tomatoes, six onions, one large head celery, two cups brown sugar (more if desired), one cup salt, one table- spoon each ground cinnamon, allspice and mustard, one teaspoon black pepper, two quarts cider vinegar; slice tomatoes and onions and place in alternate layers of tomatoes, salt and onions. Put in large earthen crock, press down with heavy stone and let stand over night; then throw away all juice; chop celery, place in preserving kettle with tomatoes and onions; add the pepper, cinnamon and mustard to other ingredients; cover with vinegar; cook slowly all day, or until tomatoes are soft. Cabbage, cu- cumbers or cauliflower may be added, also horseradish. Chow Chow One pint small silver onions, one quart lima beans, two quarts string beans, one quart green corn. Boil three minutes one quart of little cucumbers, three sweet peppers, one teaspoon celery seed, half a pound mustard, one quart vinegar, one pound sugar, quarter cup salt

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