Old Virginia Chow-Chow

Ingredients

• Chop fine 8 qts green tomatoes
• 3 small heads cabbage
• 6 large onions
• 6 ripe peppers
• 6 green peppers
• 3 qts good cider vinegar
• 1 1/2 lbs brown sugar
• 8 qts ripe tomatoes
• 3 heads finely chopped celery
• 1 pt horseradish
• 1 tablesp each cloves
• 1 tablesp each mustard
• 2 tablesp each white mustard seed
• 2 tablesp each allspice
• 2 tablesp each ginger

Method

1. 1

   Chop vegetables, sprinkle with salt, and let stand for 24 hours.

2. 2

   Drain and add vinegar and sugar.

3. 3

   Boil for 1 hour, then add ripe tomatoes, celery, and horseradish, and boil for an additional 15 minutes.

4. 4

   Add spices, mix thoroughly, and seal in jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 174. The excerpt below is the record exactly as published.

1 tableso each allspice, mace and alum. Let boil up once and pour over the cabbage and onions. Let stand over night, drain, heat the liquid and pour over the cabbage again. Repeat this process for the third time and the fourth morning put all together in a large porcelain kettle, bring to a boil, and boil 5 minutes. When cold, pack in small jars and seal. — [M. P., N. H. Cauliflower Pickle Trim and cut up cauliflower, boil in slightly salted water till tender, and for every head of cauliflower allow 2 heaping, tablesp ground mustard, 1 tablesp flour, 1 teasp salt, % cup brown sugar, and a little turmeric with cider vinegar enough to cover. Let this mixture come to a boil, then pour over the cauliflower in cans or jars, and seal while hot. — [Mrs. G. W- A., Pa. 256 FARM AND HOME COOK BOOK Pickled Peppers Take the hot and sweet peppers and put them in layers in a jar, first one of salt, then one of peppers, until the jar is full and packed tight, with a layer of salt on top. Tie a cloth over the jar and set away for winter use. When wanted, take out the required number of peppers and put them in vinegar over night. — [Mrs. P. J. S., Tex. Stuffed Pickled Peppers Take large green peppers, remove the stem ends and seeds and fill with the following mixture: To 2 qts chopped cabbage, add V2 cup mustard seed, 2 tablesp celery seed and 2 tablesp each salt and brown sugar. Chopped cucumbers or small white onions may be added, if liked. Cover each pepper with the stem end and tie it on securely. Then put the stuffed peppers in a jar, cover with cold vinegar, and seal Keep in a cool and dark place.-=— [Mrs. B. R., Nev. Stuffed Pickled Peppers n Take large green peppers, cut off the ends, take out the seeds and let them soak in salted water over night. Then stuff them with a chopped mixture of cabbage, cucumbers, green tomatoes and onions in equal parts. Put this mixture in a bowl or jar and add salt, allowing 1 cup salt for a gal of the mixture, and let stand over night, after which squeeze out of the brine, put in a preserving kettle over the fire, cover with vinegar, and add mustard seed and celery seed to taste. Boil about 15 minutes and then stuff the mixture into the peppers, sew on the tops, pack in jars, cover with vinegar, and put in some whole spices and bay leaves. — [Mrs. P. J. S., Tex. Mustard Pickle Peel, cut lengthwise and discard seeds of 2 qts ripe, firm cucumbers, add V2 doz green peppers, 2 qts green tomatoes and 2 heads cauliflower, cut up, 2 qts small cucumbers and 2 qts small white onions, peeled. Cover with a weak brine and let stand 24 hours, then drain. Prepare dressing as follows: Mix to a smooth paste 12 tablesp mustard, 2 tablesp turmeric and 2 cups flour, with a little cold vinegar, then add 3 cups sugar, 4 qts vinegar, and boil all together. Drop the prepared pickles in this dressing, let heat thoroughly, and put away in pickle bottles. — [Mrs. J. L. S., Ct. Corn Pickle or Relish To 12 cups cut sweet corn, add 12 cups chopped cabbage, 1 cup chopped celery and 1 cup chopped onions. Boil all .^., ^^ai^^^ifff 'm — : — -7—^ > - -^, ^ ■^^fg^^^ *r. 'FILLER" CURRANTS GROWN IN NEW YORK. PRIZE PEACHES FROM MICHIGAN PRIZE WINNING APPLES FROM PENNSYLVANIA. KEIFFER PEARS GROWN IN MISSOURI. OLIVES AND CHOW-CHOW 257 together in slightly salted water until tender and then drain, after which mix with a dressing prepared as follows: To 1 cup sugar add 1 tablesp each mustard, salt and turmeric, and 2 heaping tablesp flour. Mix to a paste with a little cold vinegar, then add the balance of 2 qts vinegar. Two peppers sliced in rings can also be added if liked. Boil this dressing until it thickens and the flour is done. Mix the vegetables with it and can while hot. — [Mrs. M. Z. P., Wash. Pickled Olives To 6 gals green olives allow 1 lb each of concentrated lye and salt, dissolve in 6 gals water, and soak the olives in this solution for 2 days, then drain and replace with a fresh solu- tion made the same as before, and soak for 2 days more, after which drain the olives and immerse them in pure water from 5 to 8 days, according to the bitterness of the olives, changing the water every day. Finally put them in a brine made by dissolv- ing 3 lbs salt in 4 '^^ gals water. They will keep this way for one season in a keg, but if wanted for long storage, they should be bottled and sealed. — [Mrs. C. E. G., Ariz. Old Virginia Chow-Chow Chop fine 8 qts green tomatoes, 3 small heads cabbage, 6 large onions, 6 ripe peppers and 6 green peppers, sprinkle with salt, and let stand 24 hours, then drain thoroughly and add 3 qts good cider vinegar and 1 1/^ lbs brown sugar. Boil all together 1 hour, then add 8 qts ripe tomatoes, 3 heads finely chopped celery and 1 pt horseradish and boil 15 minutes longer, after which add 1 tablesp each cloves and mustard, 2 tablesp each white mustard seed

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