Splendid Chow Chow

Ingredients

• 1 gal. each of green tomatoes
• 1 gal. each of cabbage
• 1 qt. onions
• 5 green peppers
• 4 tablespoon of ground mustard
• 2 tablespoons of ground ginger
• 1 oz. tumeric
• 1 tablespoon cloves
• 1 tablespoon cinnamon
• 1 oz. celery seed
• 3 lb brown sugar

Method

1. 1

   Chop all fine, sprinkle with salt, let stand all night.

2. 2

   Drain all the water from the mixture and add mustard, ginger, turmeric, cloves, cinnamon, celery seed, and brown sugar.

3. 3

   Mix well, cover with vinegar and boil till done.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 17. The excerpt below is the record exactly as published.

4 green peppers, 2 1-2 pounds brown sugar. 1 oz. white mustard seed 1 oz. celery seed, 2 tablespoons of ground ginger, 2 tablespoons of ground cinnamon, 1 tablespoon of black pepper, 1 tablespoon of turmeric, 12 grains of spice, 12 grains of cloves, 2 quarts of apple vinegar, Slit peppers on one side and re- move seed. Soak in weak alum water over night. Sprinkle cabbage, onions, green pep- pers with salt and let them stand over night, then squeeze dry, and pour the vinegar spices etc. over them, and let the mixture boil 15 minutes. Stuff the peppers with cabbage, sew up and pour the spiced vinegar over the peppers. MISS LAURA M. AVERY, Morganton, N. C. SWEET PICKLED PEACHES, 6 lb peaches. 3 lb sugar. 1 pint vinegar. 1 tablespoon mace. 1 tablespoon of allspice. 1 tablespoon of cinnamon. 6 cloves. Boil peaches in a little water till tender then drain and drop into boil- ing syrup made of sugar and vinegar and the spices pounded and put in a muslin bag. MISS ALICE HAIGH. 51 TOMATO SWEET PICKLE. One pk. green tomatoes, 18 onions 4 green peppers 4 lb brown sugar, one oz. cloves, one stick cinnamon, enough vinegar to cover. Dissolve 1 pint lime in a bucket of water, pour off water and soak tomatoes in it all night; soak in clear water next day. Then cover with salt pour boiling water over and let stand next night. Then soak in clear water until some of the salt is out. Put all together in kettle, pour vinegar over and cook till done. MRS. A. B. SMITH. PICKLED CUCUMBERS. Soak out brine and boil in strong s lum water, covered with cabbage leaves five minutes, then drop in cold water, next let come to a boil in 1-3 vinegar and 2-3 water, drain well. Put cucumbers in kettle pour over them 3 quarts of vinegar, 1 1-2 lb sugar. 1 oz. cloves, cinnamon and allspice, 1 teaspoonful ground mustard ( you can use celery seed and white mustard if you like.) Let come to a boil and put in jars. MRS. A. E. SMITH. SLICED TOMATO PICKLES. Wash and cut off ends of peck green tomatoes. Slice, sprinkle with salt, and let stand over night; drain and cover with cold weak vinegar for 24 hours. Then pour all in kettle, boil ten minutes and drain. Make a syrup with 1 quart vinegar and 3 pts. brown sugar when hot add tomatoes, boil three minutes and pack in jars with spices. MRS. J. C. H. 52 SPLENDID CHOW CHOW. 1 gal. each of green tomatoes and carj- bage. 1 qt. onions. S green peppers. Chop all fine, sprinkle with salt, let stand all night. Then drain all the water from the mixture and add: 4 tablespoon of ground mustard. 2 tablespoons of ground ginger. 1 oz. tumeric. 1 tablespoon cloves and cinnamon. 1 oz. celery seed. 3 lb brown sugar

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