Green Tomato Pickle (Chow Chow)

Ingredients

• 8 quarts green tomatoes
• 6 onions
• 6 green peppers
• 1 lb. brown sugar
• 4 cup mustard
• 1 tbsp. allspice
• 4 tbsp. cloves
• Y2 tbsp. pepper
• 1 tbsp. cinnamon
• 3 quarts vinegar
• Y2 pint grated horseradish
• 1 cup salt

Method

1. 1

   Chop tomatoes, onions and peppers finely.

2. 2

   Spread on a dish and sprinkle with one cup salt.

3. 3

   Let stand over night.

4. 4

   Next day drain off brine, add spices and vinegar, heat to boiling point and stew gently one hour.

5. 5

   Fill jars with the hot pickle and make air-tight.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 64. The excerpt below is the record exactly as published.

lb. brown sugar. 1 quart vinegar. 2 oz. stick cinnamon. Wash fruit and remove stalks. If pears are-used, peel and quarter if large. Small pears are suitable. Put spices, tied in cheesecloth, with vinegar and sugar to boil for ten minutes. Cook fruit in the syrup in small quantities until tender. Place cooked fruit in jars, boil up syrup and fill jars. Make air-tight. Crabapples may be done in the same way. They are usually washed but not peeled. Green Tomato Pickle (Chow Chow). 8 quarts green tomatoes. 1 tbsp. allspice. 6 . onions. 4 tbsp..cloves. 6 green peppers. YZ tbsp. pepper. 1 Ib. brown sugar. 4 cup mustard. 1 tbsp. cinnamon. 3° quarts vinegar. Y% pint grated horseradish. 1 cup salt. Chop tomatoes, onions and peppers finely. Spread on a dish and sprinkle with one cup salt. Let stand over night. Next day drain off brine, add spices and vinegar, heat to boiling point and stew gently one hour. Fill jars with the hot pickle and make air-tight. Red Cabbage Pickle. Wash cabbage thoroughly. Slice very finely with a sharp knife, spread on a dish, sprinkle with salt, leave for twenty-four hours. Next day drain off brine. Boil vinegar with spices twenty minutes and cool. Fill jars with uncooked cab- bage, pour over the cold boiled vinegar and spices. Make air-tight. This is a cheap and excellent pickle. The cabbage should be crisp and a ‘oe colour when pickled. Proportions. ¢ ‘ 2 quarts vinegar. 2 blades mace. . | Oz. peppercorns. 2 oz. bruised ginger root. Boil together ten minutes. Use cold. Pickled Beetroot. Prepare and cook as for boiled beets. Remove skins and slice beets. Cover with cold vinegar previously boiled with a little salt and a few peppercorns. Make air-tight. . Pickled onic. . 4 quarts small white onions. 4 bay leaves. boiling water to cover. 31 ; 1 tbsp. peppercorns. Z cups salt, \ Bt 1% tbsp. mace. 2 quarts vinegar. YZ cup sugar. 1 tbsp. cloves. Peel onions, leave whole, sprinkle with salt and ‘cover with boiling water. Let stand a day and night. Drain and add more salt and water as before and leave for a day and night. Drain, and pack in jars, pour over hot vinegar, spices and sugar previously boiled five minutes. Make air-tight. If the onions

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