Recipes > Preserves & Pickles > Chow Chow

Chow Chow

Still another relish in which a variety of vegetables is used is chow chow. This relish is well and favorably known to housewives for the zest it imparts to meals.


  • 2 quarts small green tomatoes
  • 6 green peppers
  • 6 red peppers
  • 1 small head of cabbage
  • 2 bunches celery
  • 1 pint small onions
  • 1 quart small cucumbers
  • 3 quarts vinegar
  • 1 tablespoon salt
  • 2 cups brown sugar
  • 1/2 teaspoon black pepper
  • 2 tablespoons mustard seed
  • 2 tablespoons tumeric
  • 2 tablespoons allspice
  • 1 tablespoon cloves
  • 1 tablespoon cinnamon


Wash the vegetables and cut them into very small pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water, and let them stand in this for 6 to 8 hours. Drain at the end of this time, and wash with cold water. Heat the vinegar, and to it add the salt, sugar, and spices. Add this to the vegetables and cook until they are soft. Pack into sterilized jars, seal while hot, cool, and store.


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Woman's Institute Library of Cookery, Volume 5.

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