Vegetable Chow Chow Recipe

Grit associate editor Jean Teller shares this vegetable chow chow recipe that uses your abundant vegetable crop from the garden.
By Jean Teller
September/October 2006
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Chow chow recipe with vegetables from the garden.
PHOTO: FOTOLIA/JOLI17


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Easy vegetable chow chow recipe to use up your extra garden vegetables. 

Preserving Fruits and Vegetables

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Sara Jane Galla, of Bolivar, Pennsylvania, sends a recipe for chow-chow.

Vegetable Chow Chow Recipe

1 quart chopped cabbage (1 small head)
3 cups chopped cauliflower (1 medium head)
2 cups chopped green tomatoes (4 medium)
2 cups chopped onions
2 cups chopped sweet green peppers (4 medium)
1 cup chopped sweet red peppers (2 medium)
3 tablespoons salt
2 1/2 cups vinegar
1 1/2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ground ginger
 

Combine vegetables; sprinkle with salt. Let stand 4 to 5 hours in cool place. Drain well.

Combine vinegar, sugar and spices; simmer for 10 minutes. Add vegetables; simmer another 10 minutes. Bring to a boil.

Pack hot into pint jars, leaving head space. Adjust lids. Process for 10 minutes in boiling water bath. Yields about 4 pints.








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