Grandma's chow chow recipe

Name: Grandma's chow chow recipe
Total time: 3600 s
Yield: 24 servings
Cuisine: American
Ingredients: 1 **** FOODIEWINO gave me a recipe and then my great aunt gave me my great grandmother; 4 large green tomatoes... diced in big chunks; 1 large onions, course cut; 1 medium head cabbage; 1/4 cup salt; 1/2 tsp tumeric (THIS IS FROM FOODIE); 2 tbsp pickling spices.... in a square of cheese cloth tied off; 2 small hot peppers... can use less or more; 3 cup sugar; 2 1/2 cup apple cider vinegar; 3 bell peppers in rainbow colors

MsKipper @MsKipper

FOODIEWINO gave me a small batch recipe that was good... then my great aunt shared this recipe from my great grandmother ..... i used to go to my great grandma's and she would have chow chow... or green tomato relish... it is good on hot dogs and greens... it always reminds me of those times!!! :-*

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Ingredients

1 hour

24 servings

1**** FOODIEWINO gave me a recipe and then my great aunt gave me my great grandmother
4large green tomatoes... diced in big chunks
1large onions, course cut
1medium head cabbage
1/4 cupsalt
1/2 tsptumeric (THIS IS FROM FOODIE)
2 tbsppickling spices.... in a square of cheese cloth tied off
2small hot peppers... can use less or more
3 cupsugar
2 1/2 cupapple cider vinegar
3bell peppers in rainbow colors

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Steps

1 hour

1

Prep the veggies the night before...
2

I use my food processor and just pulse small batches. Veggies should be left in course pieces.... Because if not they will become mushy when processing.
3

Put mixture in air tight storage container. Cover with water and sprinkle with 1/4 cup salt and place in fridge over night...
4

The next day the veggies will be wilty.. Wet cheese cloth and lay inside colander... I pour veggie mixture into colander and thoroughly rinse OFF ALL THE SALT!!!...gather ends of cheese cloth and squeeze...after squeezing out as much liquid as possible... leave sit in colander for about 30 minutes to an hour to drain...
5

Veggie mixture should have as much liquid as possible removed...
6

Pour vinegar in a stock pot. add sugar, spice bundle, tumeric. LAY HOT PEPPERS ON TOP.... (The peppers can be minced and added for a hotter mix). Allow to Cook for approx 30 minutes on simmer... So that all the spices blend..
7

Add veggies and Stir occassionally or until cabbage and tomatoes are tender.
8

Fill a cannery stock pot about 2/3 full.... let the water get hot..
9

Remove spice bag and hot peppers from cabbage mixture.
10

Put jars in hot water to sterilize... about 10 mins... Remove jars and drain...
11

Spoon chow chow into sterile jars.... leaving approximately 1/2" of room in the top of the jar; seal with flat lid and put on ring lid.. do not over tighten.
12

Put filled jars in hot water bath.... leave them there for 10 minutes.... slight boil... Use canning instruction for waterbath canning
13

I have a pair of jar tongs that I got at Walmart....
14

Take them and let cool on a clean towel.on the counter. at this point tighten the outer ring of the jar.

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MsKipper @MsKipper

on July 11, 2013 03:46

My name is Sheree.. I am 47 with 2 yorkie mixes.. My male Morkie (maltese/ yorkie mix is named Abu. I also have a female named Sasha, who is a yorkiepoo. My Hubby's name is Kip.... I am a country cook that LOVES to cook.... my mother taught me to cook semi-homemade. So my recipes are good and simple.... the trick is to make it taste homemade. . Don't be afraid to season for your family!!!!