Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Chow-Chow From Rock none 16 medium green tomatoes 1 medium head cabbage 6 medium onions 6 green peppers 6 sweet red peppers 1/4 cup flaked pickling salt 2 tablespoons prepared mustard 6 cups white vinegar 2 1/2 cups sugar 1 1/2 teaspoons turmeric 1 teaspoon powdered ginger 2 tablespoons mustard seeds 1 tablespoon celery seeds 1 tablespoon mixed pickling spices; tied in a ; cheesecloth bag With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds, celery seeds,. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the vegetables immediately into the clean, hot pint jars, leaving 1/4" headspace. Be sure the liquid covers the vegetable in the jars. Seal. Process 10 minutes in a boiling water bath or steam canner. Remove and place on wire racks and allow to cool. Then grab your mate, and Chow Chow Chow! Yields: 6-8 pints Submitted by Rock McNelly Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
