Tomato Chow Chow

Ingredients

• one peck green tomatoes
• six green peppers
• four onions
• one cup salt
• one cup grated horse radish
• one tablespoon cloves
• one tablespoon cinnamon
• one tablespoon allspice
• one cup sugar

Method

1. 1

   Slice the tomatoes, peppers, and onions, stir in salt, and let them remain overnight.

2. 2

   Pour off the water, put them in a kettle with enough vinegar to cover, add horse radish, cloves, cinnamon, allspice, and sugar.

3. 3

   Cook until soft.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 180. The excerpt below is the record exactly as published.

Tomato Chow Chow Slice one peck green tomatoes, six green peppers, four onions, stir in one cup salt and let them remain over night. Then pour off the water, put them in a kettle with vinegar enough to cover them; one cup grated horse radish, one table- spoon cloves, one tablespoon cinnamon, one tablespoon allspice, one cup sugar. Cook until soft. Piccalilli One peck of green tomatoes, sliced, add one teacup salt; let it stand and steam twenty-four hours, then drain off the liquid, add vinegar enough to cover, one teacup of sugar, four onions, one teacup horse radish, one tablespoon cloves

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