1881 - What Mrs. Fisher Knows About Old Southern Cooking

Creole Chow Chow

DDV CULINARY

One gallon of green tomatoes, sliced thin,
half dozen silver skin onions; sliced thin,
one gallon wine vinegar,
two tea-cups of brown sugar,
one tablespoonful of cayenne pepper,
one tablespoonful black pepper,
one tablespoonful of tumerick.

Put the onions and tomatoes together in a keg or jar and sprinkle
over them one pint of salt and let it so remain twenty-four hours,
then drain all the brine off from them over cullender,
then put the vinegar to them and add the seasoning,
and put to cook on a slow fire, stir to keep from burning.
It will take the whole day to cook;
you can make any quantity you want, by doubling the quantity of vegetables and
seasonings here prescribed, or if you want a less quantity, lessen the proportion,
say half the quantity, then you want a half gallon of tomatoes to begin with,
and a half of every thing else needed in this chow chow.