Mimi's Chow Chow - Dee Dee's
|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)|
|4 c||white vinegar 5% acidity|
|1 Tbsp||celery seed|
|1 Tbsp||mustard seed|
|1 1/2 Tbsp||turmeric, ground|
Pinched by Leylakiona, and 88 more.
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DirectionsGrind onions, cabbage, peppers, green tomatoes, carrots, celery and jalapeno in a food grinder or blender.Place chopped vegetables in a large pot with salt and let set 4 hours.Drain well! Press as much liquid out of vegetables as you can.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.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.Process in a boiling water bath for 10 minutes.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.