Grit associate editor Jean Teller shares this vegetable chow chow recipe that uses your abundant vegetable crop from the garden.
Easy vegetable chow chow recipe to use up your extra garden vegetables.
Sara Jane Galla, of Bolivar, Pennsylvania, sends a recipe for chow-chow.
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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