Jeanne’s Chow-Chow

Jeanne Benavidez Recipe

By Jeanne Benavidez jeanneben

I get requests for this very often. It is a little time consuming but it is well worth it. If any of you remember your mother making this at the end of the summer to use any left over vegetables from the garden, you remember how good it is. Great served with beans and cornbread. I found some photos on the internet since I have never taken any pictures of my own.


Recipe Rating:
 1 Rating
Serves:
makes 12 - 14 pints
Cooking Method:
Stove Top

Ingredients

CHOW CHOW VEGETABLES
1
head cabbage, finely diced
4 - 5
green bell peppers, finely diced
4 - 5
red bell peppers, finely diced
8 - 10
large green tomatoes or tomatillos, finely diced
3
zuchinni, finely diced
3
yellow squash, finely diced
3
carrots, finely diced
2
large sweet onions, finely diced
6
ribs celery, finely diced
4 - 5
jalapeno peppers (optional) remove seeds and membrane, finely diced
2/3 c
pickeling salt
BRINING INGREDIENTS
3 1/2 c
granulated sugar
4 c
white vinegar, (5 % acidity)
2 c
water
2 Tbsp
yellow mustard seeds
2 tsp
celery seeds
1 1/2 tsp
turmeric, ground
2 Tbsp
crushed red pepper flakes (use in place of or in addition to the jalapeno peppers
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Directions Step-By-Step

1
Place Chow Chow Vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
2
Rinse and drain; return mixture to Dutch oven.
3
Add Brining Ingredients to Dutch oven with Vegetabbles. Bring to a boil; reduce heat, and simmer 3 minutes.
4
Using a sterilized ladle and funnel, pack hot chow chow into hot, sterilized pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
5
Process in boiling-water bath 15 minutes.
6
Let cool overnight. Label and store in pantry until used. Refrigerate after opened.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy
Hashtags: #spicy, #relish, #Spreads