CHOW CHOW CIRCA 1946 (SALLYE)
I can almost imagine this was written by my mother, who cooked by the seat of her pants, only measuring in handfuls, pinches and dashes, and then “cooking until it was done”, as did most of her generation.
NOTE: EVERYTHING IN PARENTHESES IS MY INTERPRETATION OF MAKING THIS RELISH
One peck green tomatoes (10-12 large)
Half peck (white) onions (4-6 large)
One head green cabbage
Ten cents worth bell peppers (3-4 peppers)
Five cents worth mustard seed (1 tablespoon)
Five cents worth celery seed (1 tablespoon)
Add cloves, (pickling) spice, pepper to taste (1 tablespoon each)
Add sugar (1 to 1-1/2 cup)
Vinegar to taste (just enough to cover mixture)
(Process the tomatoes, onions, green cabbage and bell peppers in food processor until just chunky, combine all ingredients in large sauce pan, then boil per instructions below)
Boil half hour, put in (sterile Mason) quart jars and seal.
(Option: Add 2-3 diced up jalapenos for extra “zip”)
(Let stand in cool place for several days before using)