Green Tomato Chow Chow |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 quarts | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 peck (8 quarts) green tomatoes, sliced | 12 large white onions, thinly sliced | 1 cup pickling salt |
| 3 quarts cider vinegar | 10 green bell peppers, thinly sliced | 8 red bell peppers, diced |
| 6 garlic cloves, minced | 8 cups brown sugar | 2 tablespoons dry mustard |
| 1 tablespoon table salt | 20 small red hot peppers, sliced thin | 2 tablespoons + 2 teaspoons whole cloves |
| 2 tablespoons + 2 teaspoons whole allspice | 1 tablespoon + 1 teaspoon celery seed | 2 3-inch cinnamon sticks |
| 3 or 4 bay leaves | ||
| 1 | Sprinkle the sliced tomatoes and onions with pickling salt. Refrigerate for 12 hours or overnight. Rinse under cold running water and drain. In a large saucepan, bring vinegar to boil. Add green peppers, red peppers, garlic, brown sugar, dry mustard, and table salt. Add tomatoes, hot peppers, cloves, allspice, celery seed, cinnamon sticks, and bay leaves. Reduce heat, simmering approximately 1 hour or until the tomatoes are transparent. Stir frequently. When done, place in sterile, hot, airtight jars. Seal according to manufacturer's directions. |