Easy vegetable chow chow recipe to use up your extra garden vegetables.
Preserving Fruits and Vegetables
Pickle Recipes: Put Summer Flavor in a Jar
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
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.
