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Ingredients Jump to Instructions ↓

  1. 16 tablespoons 240ml Green tomatoes (medium)

  2. 1 Cabbage

  3. 6 Onions (medium)

  4. 6 Green peppers

  5. 6 Sweet red peppers

  6. 1/4 cup 59ml Flaked pickling salt

  7. 2 tablespoons 30ml Prepared mustard

  8. 6 cups 1422ml White vinegar

  9. 2 1/2 cups 495g / 17oz Sugar

  10. 1 1/2 teaspoons 7 1/2ml Turmeric

  11. 1 teaspoon 5ml Powdered ginger

  12. 2 tablespoons 30ml Mustard seeds

  13. 1 tablespoon 15ml Celery seeds

  14. 1 tablespoon 15ml Mixed pickling spices - tied in a cheesecloth bag

Instructions Jump to Ingredients ↑

  1. With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid.

  2. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds, celery seeds,.

  3. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes.

  4. Remove the cheesecloth spice bag. Pack the vegetables immediately into the clean, hot pint jars, leaving 1/4" headspace. Be sure the liquid covers the vegetable in the jars. Seal. Process 10 minutes in a boiling water bath or steam canner.

  5. Remove and place on wire racks and allow to cool. Then grab your mate, and Chow Chow Chow!

  6. Yields: 6-8 pints

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