One of the favorite condiments of the Old West was chow-chow, a spicy vegetable mixture. This recipe shows why it was so tasty and so popular.
Chop, very fine, one dozen and a half onions, three heads of cabbage, one dozen and a half of red and green peppers, half a peck of ripe tomatoes and a quarter of a peck of green tomatoes. Add one pint of salt. Mix well and let stand over night.
Drain well the next morning and add one pound of brown sugar, one teacupful of grated horseradish, one tablespoonful of ground mustard, one tablespoonful of mustard seed, one tablespoonful of black pepper, one ounce of celery seed. Put all in a kettle and cover with good vinegar. Boil three or four minutes, stirring often. Put in jars. “This is fine,” says Potpourri of Yesteryear.