Tomato Chowchow

Ingredients

• one peck of green tomatoes
• one dozen large cucumbers
• one dozen large onions
• six large red peppers
• one large head of cabbage
• one-half tea-cupful each of black and white mustard-seed
• one-half tea-cupful each of black and white mustard-seed
• one tea-cupful of grated horse-radish
• three table-spoonfuls of ground black pepper
• one table-spoonful of celery-seed
• Cover with good cider vinegar cold

Method

1. 1

   Chop ingredients, sprinkle with salt, let stand overnight, drain, and mix well.

2. 2

   Cover with cider vinegar and mix before putting in jars.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 52. The excerpt below is the record exactly as published.

TOMATO CHOWCHOW. Take one peck of green tomatoes, one dozen large cucum- bers pared, one dozen large onions, six large red peppers, one large head of cabbage, chopped separately and sprinkled with salt ; let stand separately one night, then drain and mix all well together in a large bowl, with one-half tea-cup- ful each of black and white mustard-seed, one tea-cupful of grated horse-radish, three table-spoonfuls of ground black pepper, one table-spoonful of celery-seed. Cover with good cider vinegar cold, and mix well before putting in jars. Mrs. S. P. McDowell. 106 The New Kentucky Home Cook Book. CHOWCHOW, Take two dozen large cucumbers,

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