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.
CHOW CHOW VEGETABLES
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
3 1/2 c
white vinegar, (5 % acidity)
yellow mustard seeds
1 1/2 tsp
crushed red pepper flakes (use in place of or in addition to the jalapeno peppers
1Place Chow Chow Vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
2Rinse and drain; return mixture to Dutch oven.
3Add Brining Ingredients to Dutch oven with Vegetabbles. Bring to a boil; reduce heat, and simmer 3 minutes.
4Using 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.
5Process in boiling-water bath 15 minutes.
6Let cool overnight. Label and store in pantry until used. Refrigerate after opened.