"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chow Chow Recipe

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This recipe for Chow Chow, by , is from Cooking, Godsey Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ande Godsey

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable and salt mixture
2 quarts shredded cabbage (about one medium head). I use food processor to cut the cabbage in small batches taking care not to cut the cabbage into too small pieces.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt

Vinegar-Sugar-Spice Mixture
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed

Directions:
Directions:
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.

Double the recipe for the vinegar-sugar-spice mixture and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.

Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Make sure the vegetables are covered with liquid. Place canning lids and rings on jars and tighten. Place jars in canner. Boil with jars covered with water for 10 minutes. Remove jars from the canner and let them cool. They will seal as they begin to cool.

Number Of Servings:
Number Of Servings:
4-6 pints
Preparation Time:
Preparation Time:
20 min.

 

 

 

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