Recipe Talk

My grandmother made a chow chow that would turn a slight grayish color on top as it aged. No one ever wrote down how it was made. I know that it had cabbage, onions and spices. It did not have green tomatoes in it.

Chow

8 lbs green tomatoes

4 lbs yellow onions

1/4 cup table salt

1 quart white vinegar

4 cups white sugar

3 tablespoons pickling spice tied in cheese cloth

Remove the stem end of the tomatoes, then slice thinly.

Peel onions and slice thinly.

Place vegetables in large bowl and sprinkle with salt.

Cover with a tea towel and leave overnight.

The next morning place ingredients in large colander and drain for 5 hours.

Place vinegar, sugar and spice bag in a heavy bottomed large pot.

Add drained vegetables.

Bring to a boil over medium to low heat.

Cook until soft, stirring often.

Every year is different due to the tomatoes so the cook time could be anywhere from 3 to 5 hours.