Chow Chow

  • Yield: 24 cups


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