1904 - The Blue Grass Cook Book

Kentucky Chow Chow

DDV CULINARY

2 dozen cucumbers, large,
2 cabbage heads of medium size,
1/2 peck of green tomatoes,
6 large onions,
18 little ears of corn, 2 or 5 inches long,
1 large head of cauliflower,
3 or 4 peppers,
3 pounds brown sugar,
1/2 ounce turmeric,
2 ounces white mustard seed,
2 ounces celery seed,
1/2 gallon vinegar.

Chop and boil the vegetables in vinegar till they are tender.
Throw away this vinegar.
Take 1 gallon of fresh vinegar and add the seasoning, spices, etc.
Pour over the pickles and boil 5 minutes, or till tender.
Seal in stone jars.