Chow-Chow

Ingredients

• One peck green tomatoes
• ten large onions
• one large cabbage
• three cups sugar
• three green peppers
• one tablespoon of cloves
• one tablespoon of cinnamon
• one tablespoon of ginger
• one tablespoon of mustard seed
• two tablespoons of salt
• vinegar to cover

Method

1. 1

   Chop tomatoes fine and drain, press out the juice, chop cabbage and onions well together, cook about twenty minutes, stirring often.

2. 2

   Can as fruit.

Nutrition per serving

Estimated from matched ingredients across 6 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.

wo tablespoons of cinnamon, one pound of allspice, one each of cloves and pepper, one-half cup ground mustard, one pint horse-radish and vinegar enough to mix them; then, when boiling hot, pour it over the mixture in the jar and cover tightly. Ashmeadow. 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. The tomatoes, cucumbers, onions and cabbage cut small and pack down over night with salt. In the morning pour off the water and put . to soak in vinegar and water for a day and night, then drain well. Boil the spices in one-half gallon vinegar with three pounds of brown sugar, then pour over pickle while hot; repeat this three morn- ings. 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. Not good for six weeks. Equal to imported pickles. Mrs. Melville. 102 New Century Cook Book. Chow-Chow. One peck of green tomatoes, one head of cabbage, one quart of set onions, six salt cucumbers, six green peppers; chop this together and let stand twenty-four hours with one-half cup of salt. After standing, drain, then add celery and cauliflower. Six bunches of celery, five pounds of brown sugar, one-quarter pound of turmeric, one-half pound ground mustard, one ounce of cloves, five cents' worth of horseradish, five heads of cauli- flower. Then add one quart of vinegar, and water enough to cover. Then boil well twenty minutes. Then drain again; then add sugar and spices and one-half gallon of vinegar, and boil twenty minutes. Then place in jars. Will make three gallons. Mrs. K. Plattenburg. Piccalilli. Two medium-sized heads of cabbage, one peck green toma- toes, three green peppers, one-half ounce whole pepper, two ounces mustard seed, one-half ounce whole cloves, one-half gallon of vinegar. Chop cabbage, tomatoes and peppers very fine. Put a layer of this and a light layer of salt alternately into a crock. Leave over night. Press through a colander, add spice and vinegar. Cook about one-half hour after it comes to a boil. Alice Troy. Piccalilli. Chop one peck green tomatoes, six onions and four green peppers. Put on one cup salt, and let stand over night. In the morning drain off, put in kettle with a teacup of brown sugar, one teaspoon black pepper, one of mustard seed, one of celery seed, and cloves and cinnamon to taste. Boil until done. Cover all with vinegar. Piccalilli. One large cabbage, two quarts green tomatoes, two quarts onions, one quart peppers, two quarts vinegar, two cups sugar, one tablespoon mustard seed, one tablespoon allspice, one tablespoon cloves

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