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Chow-Chow From Rock


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 By "Carey W. Starzinger" on Jul 07, 1997. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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