Chow Chow

  • Yield 24 cups

This is great to have on hand to serve as a side to bean soups and stews.


4 quarts cabbage, shredded (6-8 pounds)
2 quarts green tomatoes, sliced thin
1/2 -- dozen bell peppers, green
1/2 -- dozen bell peppers, red
1 quart onions, sliced thin (2 pounds)
1 cup plain flour
2 tablespoons salt
2 tablespoons dry mustard
2 tablespoons turmeric
1 1/2 quarts vinegar
1 tablespoon celery seed
2 pounds sugar (4 cups), brown or white


  1. Measure and prepare vegetables and set aside.
  2. Combine sauce ingredients in large saucepan and bring to full boil.
  3. Cook for 15 minutes to thicken, stirring carefully.  Do not burn.  Pour cooked sauce over prepared vegetables.
  4. Cook almost to boil, mixing completely, and carefully not to let it stick.
  5. Seal in sterilized jars.


Recipe reprinted with permission from the Junior League of Charleston’s Charleston Receipts Repeats(the Junior League of Charleston, South Carolina, 1992).



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