| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 16 | md | Green tomatoes |
| 1 | md | Head of cabbage |
| 6 | md | Onions |
| 6 | Green peppers | |
| 6 | Sweet red peppers | |
| 1/4 | c | Flaked pickling salt |
| 2 | tb | Prepared mustard |
| 6 | c | White vinegar |
| 2 1/2 | c | Sugar |
| 1 1/2 | ts | Turmeric |
| 1 | ts | Powdered ginger |
| 2 | tb | Mustard seeds |
| 1 | tb | Celery seeds |
| 1 | tb | Mixed pickling spices tied in a cheesecloth bag |
INSTRUCTIONS
Yields: 6-8 pints Submitted for your enjoyment by Rock McNelly <Original author unknown> 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!!!! Posted to bbq-digest V5 #364 by RockMc@aol.com on Jul 7, 1997
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