Ingredients: |
Ingredients: 1 lg Cabbage, cored and rinsed
2 ½ c. yellow onions,finely chopped
5 med. green tomatoes
2 cucumbers, unpeeled
½ c. distilled vinegar
2 ½ c. Sugar
5 c. cold water
2 T. pickling spice
½ c. canning salt
|
Directions: |
Directions:Select a tight head of cabbage with some green leaves. Cut cabbage into quarters and lay on a cutting board. Chop each quarter very fine with a sharp knife. Rinse again in several changes of cold water, drain and place in a large glass bowl.
Select cucumbers that are not waxed. Wash and finely chop unpeeled green tomatoes and cucumbers. Place chopped vegetables in the bowl with cabbage. Toss and mix vegetables well with a large wooden spoon. Spread vegetables out onto a clean piece of cheese cloth or white fabric. Sprinkle vegetables liberally with canning salt. Tie salted vegetables in the cloth, place in a glass bowl for 2 hours, then hang vegetables and allow them to drip for 12-16 hours.
Remove vegetables from cloth, place in colander and wash under running cold water, tossing as you wash to remove salt. Vegetables will be slightly tough.
Tie pickling spices in a small piece of cheese cloth or other white fabric. Set aside. Combine vinegar, water, sugar and spice bag in a 6 quart stainless steel or enamel pot. While stirring constantly, bring mixture to a rolling boil over high heat. Reduce heat to low, cook while stirring constantly until sugar is completely dissolved, approximately 15 minutes. Add drained vegetables to mixture; bring to a rolling boil; reduce to medium heat, stirring constantly. Cook vegetables briefly, approximately 10 minutes. Do not allow them to become soft.
Either remove spice bag or open and distribute spices in the bottom of jars. Pack hot vegetables into hot sterilized jars 3 quart size or 6 pint size jars. Leave approximately ½ inch of space at the top of the jar. Serve cold. |
This recipe for Lucy's Pickled Cabbage: Chow Chow is from