mimi's chow chow - dee dee's

Name: Mimi's Chow Chow - Dee Dee's
Yield: 6
Cuisine: American
Ingredients: 4 cup(s) 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 cup(s) salt without iodine (i used pickling salt); 6 cup(s) sugar; 4 cup(s) white vinegar 5% acidity; 1 tablespoon(s) celery seed; 1 tablespoon(s) mustard seed; 1 1/2 tablespoon(s) turmeric, ground

(2 RATINGS)

151 Pinches 2 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Oct 12, 2011

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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prep time

cook time

method Canning/Preserving

yield 6 to 9 pints

Ingredients

4 cups 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 cup salt without iodine (i used pickling salt)
6 cups sugar
4 cups white vinegar 5% acidity
1 tablespoon celery seed
1 tablespoon mustard seed
1 1/2 tablespoons turmeric, ground

How To Make mimi's chow chow - dee dee's

Step 1

Grind onions, cabbage, peppers, green tomatoes, carrots, celery and jalapeno in a food grinder or blender.

Step 2

Place chopped vegetables in a large pot with salt and let set 4 hours.
Step 3

Drain well! Press as much liquid out of vegetables as you can.
Step 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.
Step 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.
Step 6

Process in a boiling water bath for 10 minutes.
Step 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.
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