Chow-Chow

Ingredients

• One-half peck green tomatoes
• two large heads cabbage
• fifteen large onions
• twenty-five large cucumbers
• one pint grated horseradish
• one-half pound mustard seed
• one teacup black pepper
• one ounce trumeric

Method

1. 1

   The tomatoes, cucumbers, onions and cabbage cut small and pack down over night with salt.

2. 2

   In the morning pour off the water and put to soak in vinegar and water for a day and night, then drain well.

3. 3

   Boil the spices in one-half gallon vinegar with three pounds of brown sugar, then pour over pickle while hot; repeat this three mornings.

4. 4

   Then mix five ounces of dry mustard with one-half pint best salad oil, add two quarts more vinegar, and stir this in when the pickles are quite cold.

5. 5

   Not good for six weeks.

6. 6

   Equal to imported pickles.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 51. The excerpt below is the record exactly as published.

Chow-Chow. One peck green tomatoes, ten large onions, one large cab- bage, three cups sugar, three green peppers, one tablespoon each of cloves, cinnamon, ginger and mustard seed, two table- spoons of salt, vinegar to cover. Chop tomatoes fine and drain, press out the juice, chop cabbage and onions well together, cook about twenty minutes, stirring often. Can as fruit. Mrs. N. Swift. Chow-Chow. One-half peck green tomatoes, two large heads cabbage, fifteen large onions, twenty-five large cucumbers, one pint grated horseradish, one-half pound mustard seed, one teacup black pepper, one ounce trumeric

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