Chow-Chow

Ingredients

• One gallon green tomatoes (after they are chopped)
• two gallons cabbage
• one quart onions
• twelve green peppers
• one and one-half gallons cucumber pickle chopped fine
• one pint grated horse radish
• half ounce white mustard seed
• one ounce celery seed
• half teacup black pepper (ground)
• two ounces pulverized cinnamon
• two ounces tumeric
• three pounds brown sugar
• one-quarter pound mustard

Method

1. 1

   Salt and let stand overnight, then put in a basket and let drip overnight.

2. 2

   In the morning, put in a large porcelain kettle and cover with vinegar and water (half and half).

3. 3

   Let stay two days, then drip again overnight.

4. 4

   In the morning, add cucumber pickle, grated horse radish, mustard seed, celery seed, black pepper, pulverized cinnamon, turmeric, and brown sugar.

5. 5

   Cover with vinegar, boil for twenty minutes, and while hot add mustard.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 165. The excerpt below is the record exactly as published.

Chow-Chow. — One gallon green tomatoes (after they are chopped), two gallons cabbage, one quart onions, twelve green peppers. Salt and let stand over night, or till next evening. Then put in a basket and let drip over night. In the morning put in a large porcelain kettle and cover with vinegar and water (half and half). Let stay two days. Then put in basket and drip all night, and in the morning add one and one-half gallons cucumber pickle chopped fine, and one pint grated horse radish, half ounce white mustard seed, one ounce celery seed, half teacup black pepper (ground), two ounces pulverized cinnamon, two ounces tumeric, three pounds brown sugar; cover with vinegar and let boil twenty minutes, and while hot add one-quarter pound mustard

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