Ok Forty Rod, I did some research, and the true defination of Chow Chow is a chopped pickle relish in a mustard sauce and it dates from England and the 1770's.
For this first one you might want to cut it down a bit, The Mothers of St. Louis must of really liked Chow Chow.
Weak vineagar would be a ratio of about 3 parts water and 1 part vinegar, I'd use cider vinegar. The amouunt of spices is up to you. A preserving kettle would most likely be an enamel type water bath canner. I write is as it appears in my book, Copyright 1875.
Chow Chow #1
Slice thin two pecks of green tomatoes, half a peck of white onions, two dozen green peppers, and four dozen cucumbers; salt them twenty-four hours, then drainin a bag all night; in the morning boil in weak vinegar and let them remain until the next morning; pour that off and in a large preserving kettle or pan put a layer of sliced vegetables and a layer of brown sugar, turmeric, all spice, cloves, cinnamon, mace and white mustard seed; fill up with alternate layers, then cover with the best cider vinegar and boil until tender.
English mustard would be Colemans ground mustard. You might want to cut this one back a bit also.
Chow Chow #2
Half a peck of green tomatoes, two large heads of cabbage, fifteen large oinions, twenty five cucumbers, twelve green peppers, one pint grated horseradish, half a pound of white mustard seed, one ounce of celary seed, some small white onions, half a teacup of ground pepper, half a cu of turmeric, half a cup of cinnamon; cut the onions, tomatoes, cucumbers and peppers, and salt them down overnight; in the morning drain off the brine, and put them to soak in vinegar and water or thin vinegar; let themremain a day or two, then drain again, and mix the spices, boil one and a half gallons of wineagar, and five pounds of brown sugar together and pour hot over the ingredients; do this three mornings; the third morning mix one pound of English mustard with a half pint of salad oil, and then put away in glass jars. A nice rich pickle.
The semi-colons are as the original recipe and the commas before the ands are also as in the original recipes