Virginia Chow Chow

Ingredients

• one peck each of green and ripe tomatoes
• one large, firm head of cabbage
• six each of green and ripe peppers
• six large white onions
• two bunches of celery
• sprinkle over them a cupful of coarse salt
• stir in one pound of dark brown sugar
• half a cupful of grated horse-radish
• two tablespoonfuJs of white mustard seed
• one tablespoonful of ground ginger
• one teaspoonful of ground cloves
• the same amount of allspice

Method

1. 1

   Chop vegetables and soak in salt for 24 hours.

2. 2

   Drain, cover with vinegar, and add sugar and spices.

3. 3

   Bring to a boil, then seal in jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 120. The excerpt below is the record exactly as published.

Virginia Chow Chow. — This is an old recipe. One peck each of green and ripe tomatoes, one large, firm head of cabbage, six each of ETcen and ripe peppers, six large white onions and two bunches of celery. Chop the vegetables fine, sprinkle over them a cupful of coarse salt and let them soak 24 hours. Drain all the liquid oS, cover with best cider vinegar, stir in one pound of dark brown sugar, one-half cupful of grated horse-radish, two tablespoonfuJs of white mustard seed, one tablespoonful of ground ginger, one teaspoonful of ground cloves and the same amount of allspice

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