Mimi's Chow Chow - Dee Dee's
Diane Hopson Smith
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.
1 largecabbage (i used green)
8 to 10 largegreen tomatoes, tops cut off (more tomatoes if smaller)
14green bell peppers
14red bell peppers (i didn't have 14 red, so i used more green)
2 to 4jalapeno peppers, seeded (optional)
2carrots, grated (optional for color)
2 largecelery stalks, chopped
1/2 csalt without iodine (i used pickling salt)
4 cwhite vinegar 5% acidity
1 Tbspcelery seed
1 Tbspmustard seed
1 1/2 Tbspturmeric, ground
How to Make Mimi's Chow Chow - Dee Dee's
- Grind 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.