Jeanne Benavidez Recipe

Jeanne’s Chow-Chow

By Jeanne Benavidez jeanneben

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

Jeanne's Story

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.


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
zuchinni, finely diced
yellow squash, finely diced
carrots, finely diced
large sweet onions, finely diced
ribs celery, finely diced
4 - 5
jalapeno peppers (optional) remove seeds and membrane, finely diced
2/3 c
pickeling salt
3 1/2 c
granulated sugar
4 c
white vinegar, (5 % acidity)
2 c
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

Directions Step-By-Step

Place Chow Chow Vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
Rinse and drain; return mixture to Dutch oven.
Add Brining Ingredients to Dutch oven with Vegetabbles. Bring to a boil; reduce heat, and simmer 3 minutes.
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.
Process in boiling-water bath 15 minutes.
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

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Jeanne Benavidez jeanneben
Aug 11, 2013
Wow, I'm so sorry that you're having problems with the heat....but at least you will be able to wear gloves and continue working with the peppers. Hope you are still able to enjoy cooking.....;)
Cynthia Martinez Devinesalvage
Aug 10, 2013
Jeanne I ask the Dr when I went on Thur why they hurt so bad this time and why did it go up my arm and feel like the million needles, burning and hurting so bad. Well he told me it is my neuropathy getting worse. So I have to always were gloves next time.
Jeanne Benavidez jeanneben
Aug 4, 2013
Cynthia, that's the way my husband was.....I could cut jalapenos for salsa and my fingers would burn for days....he wouldn't even consider them to be hot. I don't know how they do
I hope you enjoy the recipe when you make it. I know we do...
Cynthia Martinez Devinesalvage
Aug 3, 2013
Jeanne I will have to make sure I have all the ingredients when I go shopping again. I need the tomatoes/tomatillas and the squash. Other than that I have it all. My jalapenos I cut in half yesterday were so hot that I am still having problems with my hands, eyes and lips. My honey doesn't even think they are hot
Jeanne Benavidez jeanneben
Aug 3, 2013
Cynthia, I get a lot of requests for it. I am about to make several cases of it....starting canning holiday gifts......hope you try this recipe and like it....;)