Tomato Celery Chow-Chow
Yield
6 servingsPrep
2 hrsCook
?Ready
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | peck |
tomatoes
half ripe |
*
|
| 2 | cups |
celery
diced |
|
| 6 | each |
onions
medium |
|
| 6 | each |
green bell peppers
chopped |
|
| 2 | quarts |
vinegar
|
*
|
| 2 ⅔ | cups |
brown sugar
|
*
|
| ½ | cup |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | ounces |
mustard seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | peck |
tomatoes
half ripe |
*
|
| 473 | ml |
celery
diced |
|
| 6 | each |
onions
medium |
|
| 6 | each |
green bell peppers
chopped |
|
| 2 | quarts |
vinegar
|
*
|
| 631 | ml |
brown sugar
|
*
|
| 118 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 57.8 | ml/g |
mustard seeds
|
|
Directions
Scald, peel, chop, and drain tomatoes.
Add celery, onions, and peppers.
Scald and cool vinegar.
Add sugar, salt, mustard seed, and nutmeg.
Combine with vegetables.
Stir all together thoroughly 3 or 4 times at intervals of ½ hour.
Let stand 6 weeks before using.
