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mimi's chow chow - dee dee's

(2 ratings)
Recipe by
Diane Atherton

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

(2 ratings)
yield 6 to 9 pints
method Canning/Preserving

Ingredients For mimi's chow chow - dee dee's

  • 4 c
  • 1 lg
    cabbage (i used green)
  • 8 to 10 lg
    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 lg
    celery stalks, chopped
  • 1/2 c
    salt without iodine (i used pickling salt)
  • 6 c
  • 4 c
    white vinegar 5% acidity
  • 1 Tbsp
    celery seed
  • 1 Tbsp
    mustard seed
  • 1 1/2 Tbsp
    turmeric, ground

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

  • 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.