Pickles & Relishes/Andrea Chesman 2002

Chow-Chow
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 pints


INGREDIENTS:
16 medium-sized green tomatoes 6 medium-sized onion 6 green peppers
6 sweet red peppers 1 medium-sized head cabbage 1/4 cup pickling salt
2 tablespoons prepared mustard 6 cups white vinegar 2-1/2 cups sugar
2 tablespoons mustard seeds 1-1/2 teaspoons turmeric 1 teaspoon powdered ginger
1 tablespoon celery seeds 1 tablespoon mixed pickling spices tied in a cheesecloth bag



1 With a knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, mustard seeds, turmeric, ginger, and celery seeds. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the vegetables immediately into clean, hot pint jars, leaving 1/2 inch headspace. Be sure the liquid covers the vegetables in the jars. Seal. Process 10 minutes in a boiling-water-bath canner.

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