Pennsylvania Chow-Chow |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-11 pints | |||||||||
| INGREDIENTS: | ||
| 1/2 cup pickling salt | 5 quarts finely chopped green tomatoes | 3 quarts finely chopped onions |
| 3 cups finely chopped sweet peppers | 5 cups cider vinegar | 2 cups white sugar |
| 2 cups honey | 1 teaspoon curry powder | 1 teaspoon dry mustard |
| 1 teaspoon turmeric | ||
| 1 | Sprinkle the salt over the chopped vegetables and mix. Cover loosely with a towel, and allow to sit overnight. The next day, drain the vegetables, and place them in a large stainless steel pot with the vinegar, sugar, and honey. Cook for 1 hour over medium heat, stirring occasionally. Add spices and cook on low heat for 15 minutes. |
| 2 | Ladle the mixture into hot, sterilzed pint jars, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling water bath canner. |