Chow Chow Pickles

Ingredients

• one peck of green tomatoes
• three heads of cabbage
• one dozen green peppers
• three or four red peppers
• a generous cup of salt
• two and a half pounds of sugar
• two tablespoons of celery seed
• one tablespoon each of ground black pepper
• one tablespoon each of mustard
• one tablespoon each of mace
• cover with cider vinegar

Method

1. 1

   Chop vegetables finely, mix with salt, and let drain overnight.

2. 2

   In the morning, cook drained vegetables with sugar, celery seed, black pepper, mustard, and mace in cider vinegar until transparent.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.

Chow Chow Pickles Take one peck of green tomatoes, chop fine, three heads of cabbage, one dozen green peppers and three or four red peppers, all finely chopped; mix with the vegetables a generous cup of salt, then turn into a coarse cotton bag and let drain over night. In the morning put the drained vegetables over the fire, in an agate saucepan, with two and a half pounds of sugar, two table- spoons of celery seed, one tablespoon each of ground black pepper, mustard and mace; cover with cider vinegar

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