Chow Chow
5 red bell peppers, diced I use yellow, red and green)
2 large green tomatoes, diced
2 large sweet onions, diced
1 small head cabbage, diced
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar
1 cup water
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
I add 1 jalapeno diced
Place vegetables in a 6- to 8-quart Dutch oven with lid. Sprinkle salt evenly over vegetables, cover, and refrigerate overnight.
Place vegetables in colander, rinse and drain; return mixture to Dutch oven and add remaining ingredients.
Bring to a boil over medium-high heat; reduce heat, and simmer for 3 to 5 minutes.
Using a sterilized ladle and canning funnel, pack hot chow chow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles and wipe jar rims with clean, dry, lint-free cloth. Cover immediately with metal lids, and screw on bands.
Process for 15 minutes in a boiling water bath.
Yield 5 1/2 pints.
5 red bell peppers, diced I use yellow, red and green)
2 large green tomatoes, diced
2 large sweet onions, diced
1 small head cabbage, diced
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar
1 cup water
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
I add 1 jalapeno diced
Place vegetables in a 6- to 8-quart Dutch oven with lid. Sprinkle salt evenly over vegetables, cover, and refrigerate overnight.
Place vegetables in colander, rinse and drain; return mixture to Dutch oven and add remaining ingredients.
Bring to a boil over medium-high heat; reduce heat, and simmer for 3 to 5 minutes.
Using a sterilized ladle and canning funnel, pack hot chow chow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles and wipe jar rims with clean, dry, lint-free cloth. Cover immediately with metal lids, and screw on bands.
Process for 15 minutes in a boiling water bath.
Yield 5 1/2 pints.
