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Big Mama's Chow Chow Recipe

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This recipe for Big Mama's Chow Chow, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 green tomatoes or unripe winter tomatoes
4 white onions
6-8 green and/or red bell peppers, seeded
6 cucumbers, or 1 large bottle sour gherkins
2 gallons chopped fresh vegetables
Small fresh chiles, to taste
1/2 cup salt

For the syrup:
8 cups distilled white vinegar
2 tablespoons ground turmeric
2 tablespoons mustard seeds
1 1/2 cups sugar
1 tablespoon celery seeds

Directions:
Directions:
Finely or coarsely chop the tomatoes, white onions, bell peppers, and cucumbers. Select whatever vegetables appeal to you and finely or coarsely chop them as well. Mince the chiles. Place all the vegetables in a large non-reactive container and sprinkle with the salt. Let stand overnight. Drain in a colander.

In a large stainless steel or other non-reactive pot, stir together all the syrup ingredients and bring to a boil, stirring to dissolve the sugar. Add the vegetables and boil, stirring occasionally, for 10 minutes. Ladle into sterilized jars and screw on the Lids. Let stand in the refrigerator at Least a week or more before serving to allow the flavors to mellow. Store in the refrigerator for up to 6 months.

To can, ladle the chow chow into hot, sterilized canning jars and fill to within 1/2 inch of the rim. Wipe rims with a clean, damp cloth and seal with lids and rings according to the manufacturer's directions. Process in a hot-water bath for 15 minutes. Check for proper seals, then store in a cool, dark place for up to I year. Store any jars that did not seal properly in the refrigerator for up to 6 months.

Number Of Servings:
Number Of Servings:
12 pints
Personal Notes:
Personal Notes:
Like barbecue sauce, chow chow can be made hot, medium, or mild. It goes with hamburgers and other barbecue and is a great accompaniment with boiled mustard and turnip greens. This started out as one way to preserve some of the harvest when all the vegetables ripened at once.
Makes about 12 pints

 

 

 

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