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Chow-Chow
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Course
Preserving
Servings
0
Ingredients
5
quarts
green tomatoes
chopped
1
gallon
onions
chopped
1
gallon
green & red sweet peppers
chopped
4
large heads cabbage
chopped
Just enough hot pepper to make it as hot as you like
Instructions
Put in churn in layers and sprinkle with salt. Let set overnight. Drain water off
next morning and cook until tender in a mixture of 3 quarts vinegar, 8 pounds
sugar and 4 tablespoons pickling spice tied in cloth.
Notes
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