"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chow Chow Recipe

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This recipe for Chow Chow, by , is from The Nash Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Gilliland
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 Green Bell Peppers, Finely Diced
5 Red Bell Peppers, Finely Diced
2 Large Green Tomatoes, Finely Diced
2 Large Sweet Onions, Finely Diced
1/2 Small Cabbage, Finely Diced
1/4 Cup Pickling Salt
3 Cups Sugar
2 Cups White Vinegar
1 Cup Water
1 Tbsp. Mustard Seeds
1 1/2 Tsp. Celery Seeds
3/4 Tsp. Turmeric

Directions:
Directions:
Place vegetables in a large Dutch oven. Add salt, cover, and chill overnight.

Rinse and drain; return mixture to Dutch oven. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.

Using a sterilized ladle and funnel, pack hot chowchow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 15 minutes.

Number Of Servings:
Number Of Servings:
Yield 5 1/2 pints.
Personal Notes:
Personal Notes:
In Memory of Grandma Nira Lee

 

 

 

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