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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years. Ingredients:
2 quarts chopped cabbage (or cabbage & cauliflower) |
1 quart chopped green tomato |
1 pint grated carrot (i prefer california grown) |
1 pint chopped green peppers or 1 pint red pepper |
1 quart chopped peeled firm pear (do not ripen) |
1 quart chopped onion |
1/2 cup canned sliced jalapeno pepper (optional) |
1 teaspoon crushed red pepper flakes (optional) |
1 quart distilled white vinegar (5% acidity) |
1/2 cup flour (for thickening the sauce) (optional) |
1 tablespoon salt |
2 cups granulated sugar |
1 1/2 tablespoons celery seeds |
1 tablespoon ground turmeric |
1 1/2 tablespoons dry ground mustard |
Directions:
1. If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
2. In large pot, stir dry ingredients together, then add liquid ingredients.
3. Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
4. Add chopped vegetables and bring to a boil.
5. Cook 5 minutes on simmer until vegetables are hot.
6. Pack into hot, sterilized jars and seal with hot sterilized lids.
7. Invert and let rest for 2 minutes.
8. Turn right-side-up and let cool.
9. When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
10. NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.
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