garden chow chow
My Daddy used to bring home a jar of this from work every summer after garden time. It always started arguements over who ate the last serving. Finally my Daddy remembered to ask the man for the recipe one year. I have been making this since I started cooking. I love it. I wish I knew the man's name that shared the recipe so I could give him the credit. When I make up a batch, I always have to share with my two sons.
prep time
1 Hr
cook time
10 Min
method
Stove Top
yield
Ingredients
- 20 - green tomatoes
- 8 cups chopped onion (white or yellow)
- 8 cups chopped cabbage
- 24 - sweet green peppers
- 12 - sweet red peppers
- 6 - red hot peppers
- LIQUID
- 12 cups white sugar
- 2 tablespoons celery seed
- 4 tablespoons mustard seed
- 3 teaspoons tumeric
- 8 cups cider vinegar
- 4 cups water
How To Make garden chow chow
-
Step 1Grind all the above vegetables and place in a huge canning pot. Sprinkle top with 1 Cup of salt. Cover with lid. Let stand overnight. Next day rinse and drain well.
-
Step 2Pour liquid over vegetables that have been rinsed and drained well. Heat to a boil. Make sure you don't do this on high heat or you will scorch your vegetables. Let simmer for 3 minutes. Remove from heat and place into hot sterilized pint jars. No further processing necessary. Usually makes at least 16 pints depending on the size of the tomatoes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Keyword:
#relish
Keyword:
#pickled
Keyword:
#Farm Fresh
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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