Chili Vinegar

Ingredients

• 1 cup salt
• 1 pound white sugar
• 3 tablespoons mustard seed
• 1 tablespoon each of cel- ery seed
• 4 quarts green tomatoes
• 4 bunches of celerv
• 1 peck green tomatoes
• 6 green peppers
• 5 large onions
• 2 large heads of cabbage chopped fine
• 4 medium heads of cabbage
• 3 onions
• 5 red
• 3 green
• 4 yellow peppers
• 8 quarts
• salt
• mustard
• pepper
• vinegar
• cloves
• cinnamon
• nutmeg

Directions

1. Fill wide mouthed bottles with Chili peppers, fill up with hot vinegar, cork ; will be ready for use in 2 weeks. Seal, if put away indefinitely. Fill up the bottle as the vinegar is used.

2. CHOW CHOW. NO. 1.

3. Mrs. M. E. Kendall.

4. Chop fine 1 peck green tomatoes, 6 green peppers, and 5 large onions. Sprinkle with 1 cup salt and let stand over night. Then drain and add 2 large heads of cabbage chopped fine, mix together with \ pound white mustard seed, sugar, salt and pepper to taste. Boil in vinegar until tender. Put in glass jars and seal.

5. CHOW CHOW, NO. 2.

6. Mrs. Cuthbert Stobbs. Take i gallon each of pieces of cauliflower and green tomatoes, small, round onions, little cucumbers or large ones cut in coarse pieces, and small string beans or broken larger ones. Put in a strong brine over night. The next day drain and scald with boil- ing water. When cooled off, drain again and scald again. Do this several times, if necessary, to heat the vegetables clear through. ]\Iix well and put in jars. To each gallon of vinegar take 1 pound white sugar, 3 tablespoons mustard seed. 1 tablespoon each of cel- ery seed, cloves and allspice, bring to the boil all together, stir in one ^ pint bottle French mustard, and pour over the pickles. Cover and tie up well.

7. CHOW CHOW\ NO. 3.

8. Mrs. John .\. Smitli.

9. Take 4 quarts green tomatoes, 4 medium heads of cabbage, 4 bunches of celerv, 3 onions. 5 red, 3 green and 4 yellow peppers, ^ pound mustard seed, and J ounce celery seed. Chop up the tomatoes, onions and cabbage and salt over night. Next morning squeeze and drain ; add the peppers and celery chopped, put all in the kettle, and cover with vinegar, adding LV pounds sugar, a tablespoon each of ground cloves, cinnamon and grated nutmeg, \ pound mustard seed and J ounce celery seed. Heat slowly to the boiling point, and put in jars. This makes 8 quarts,

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.