Mimi's Chow Chow - Dee Dee's

Recipe Rating:
 2 Ratings
Serves: 6 to 9 pints
Cooking Method: Canning/Preserving

Ingredients

4 c onion
1 large cabbage (i used green)
8 to 10 large green tomatoes, tops cut off (more tomatoes if smaller)
14 green bell peppers
14 red bell peppers (i didn't have 14 red, so i used more green)
2 to 4 jalapeno peppers, seeded (optional)
2 carrots, grated (optional for color)
2 large celery stalks, chopped
1/2 c salt without iodine (i used pickling salt)
6 c sugar
4 c white vinegar 5% acidity
1 Tbsp celery seed
1 Tbsp mustard seed
1 1/2 Tbsp turmeric, ground

The Cook

Diane Hopson Smith Recipe
x6
Well Seasoned
Pine Mountain, GA (pop. 1,304)
DeeDee2011
Member Since Aug 2011
Diane Hopson's notes for this recipe:
This is a wonderful way to use up all the leftover summer vegetables from your garden.

My former mother in law gave me a recipe for chow chow in the early 70's. I've added a few ingredients and this is what I canned this week with my leftover summer veggies.

Great on hotdogs or vegetables. I will be serving on white beans this week.

Also good on top of crackers spread with cream cheese.

Enjoy
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Directions

1
Grind onions, cabbage, peppers, green tomatoes, carrots, celery and jalapeno in a food grinder or blender.
2
Place chopped vegetables in a large pot with salt and let set 4 hours.
3
Drain well! Press as much liquid out of vegetables as you can.
4
In a large kettle, bring sugar, vinegar, celery seed, mustard seed and turmeric to a boil; add vegetable to this mixture and bring back to a boil, reduce heat and simmer for 10 minutes. Remove from heat.
5
With slotted spoon, pack sterilzed jars; cover with pickling liquid leaving 1/4-inch headspace. With a clean wet cloth, wipe jar rims. Place flat lids on jars and close with screw band rings, tightly.
6
Process in a boiling water bath for 10 minutes.
7
Remove jars to a rack to cool completely. As they cool the lid will make a popping sound indicating the lid has sealed. The center of the lids should be indented. IF any lid does not seal, store in fridge and use.
Comments

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user Diane Hopson Smith DeeDee2011 - Oct 12, 2011
Diane Smith [DeeDee2011] has shared this recipe with discussion groups:
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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Oct 12, 2011
Great recipe Sis...yummmO
user Diane Hopson Smith DeeDee2011 - Oct 12, 2011
Thanks! I got 8 1/2 pints. Love it on some white beans! Got those cooking today to go with fried pork chops, cabbage and rice n gravy.
user Sandra Whitworth Sandra1949 - Oct 12, 2011
This is good with anything...love it on hot dog..laugh
user Diane Hopson Smith DeeDee2011 - Oct 12, 2011
Me too Sandra!

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