OLD VIRGINIA CHOW CHOW
taken from Orange Judd Antique Cookbook 1914
Chop fine 8 quarts green tomatoes
3 small heads cabbage
6 large onions
6 ripe pepers
6 green peppers
sprinkle with salt.
let them stand 24 hours then drain thoroughly and add three qts good cider vinegar and 1 1/2 lbs brown sugar.
Boil all together one hour, then add 8 qts ripe tomatoes, three heads finely chopped celery, 1 pt horsradish and boil 15 minutes longer, after which add 1 tbsp each of cloves and mustard. 2 tbsp of white mustard seed, allspice and ginger. Use the ground spices. Mix all together thoroughly and when done put up in jars and seal in water bath.
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