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Chow Chow


  • 1 gallon cabbage, chopped
  • 1 dozen onions, chopped
  • 1/2 dozen green peppers, chopped
  • 1/2 gallon green tomatoes, chopped
  • 1/2 dozen red bell peppers, chopped
  • 1/2 gallon vinegar
  • 2 lb. sugar
  • 1/2 cup ground mustard
  • 1 Tbsp. cloves
  • 3 Tbsp. celery seed
  • 6 Tbsp. white mustard seed
  • salt


Put cabbage, onions, green peppers, tomatoes and red peppers in alternate layers in an enamel pan. Sprinkle each layer with salt and top with a complete covering of salt; let stand 12 hours. Drain. Put vinegar, sugar, mustard, mustard seed and celery seed in enamel kettle. Tie cloves in cheese cloth and add too mixture. Bring to boiling point; add vegetable mixture and simmer slowly until all are tender, about 1/2 hour. Remove cloves. Pack mixture into hot clean jars. Seal at once.


By Robin from Washington, IA

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By guest (Guest Post)
November 29, 20070 found this helpful

I have used this recipe for over 50 years and it still can't be beaten.

Grind together: 1 gallon Green tomatoes

1 medium head cabbage

3/4 cup salt Place in crock (or enamel pan) Let stand overnight. Drain.

Grind together: 3 large onions, 9 sweet peppers

Add to first mixture


1/2 gallon vinegar

8 cups sugar

1 cup flour

1/2 jar prepared mustard

4 tsp turmeric

1 tsp cinnamon

1 tsp cloves

1/2 small box celery seed

Bring to boil. Add ground vegetables and cook til it boils good. Stir constantly.

Seal in scalded, hot jars.

Makes 12 pints

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