or the Chow-Chow (prepare 48 hours in advance):
Toss cabbage, onion
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Chop enough green tomatoes and cabbage to have 1 gallon of
Bring last 7 ingredients to boil.
Add vegetables.
Cook 10 to 15 minutes.
Pack in hot jars and tighten lids (will seal themselves).
Recipe can be divided.
Slice tomatoes and peppers; add salt and let sit overnight. Drain, but do not wash.
Grind all these ingredients; put in a kettle with all other ingredients except sugar.
The juice should just cover the top.
Add the sugar to taste.
Simmer about 5 minutes after the mixture comes to a boil.
Seal in prepared sterile jars.
This was my mother's recipe.
reparing.
Chop onions, peppers, cabbage and green tomatoes.
Mix
Grind cabbage, onions, green tomatoes, hot peppers and bell peppers in food grinder.
Add water and salt and let set overnight.
Squeeze out juice and rinse in cold water.
Add pickling spice, sugar, mustard seed and vinegar.
Cook until brown.
Keep canning jars and lids in hot water until ready to fill with Chow-Chow.
Put lids on tight.
Grind tomatoes, cabbage, onions, green peppers and red peppers into large pan.
Add salt and let stand overnight.
Rinse and drain.
Put into large kettle.
Add remaining ingredients, heat to boiling.
Boil for 8 minutes,stirring constantly.
Pour into hot sterilized jars; seal.
Let stand at least 2 weeks before opening.
For hot Chow-Chow, add 10 hot peppers and 1 tablespoon cayenne pepper.
Put layer of cabbage, layer of tomatoes, layer of cucumbers and layer of salt.
Keep layering with cabbage on top layer.
Let stand overnight in large crock.
Chop cabbage, green pepper, tomatoes and onions.
Mix all together with canning salt and let stand for 2 days.
Drain.
Cook water and vinegar until it comes to a boil; add sugar and spice. Cook for 2 minutes.
Add cabbage, onions, peppers and tomatoes. Cook for 25 minutes slow.
Put in jars while still hot.
Seal with jar lids.
Use old hand grinder (or food processor) to grind cabbage, tomatoes and peppers together.
Mix sugar, vinegar and spices in saucepan; bring to a boil for 5 minutes.
Add cabbage mixture and bring to a boil again.
Cook about 3 to 5 minutes.
Pour into pint jars and seal.
he remaining vegetables (bell peppers, cabbage, cauliflower, celery, onions, hot peppers
be sure to use some cabbage, peppers, carrots and onions- the
Chop cabbage, onions, tomatoes and peppers.
Add 1/4 cup salt. Let stand overnight.
Press all salt water out.
Put mixed spices in a bag.
Add sugar and spices to vinegar and simmer until hot and well seasoned.
Remove spice bag.
Pack mixture in hot jars and cover with hot vinegar mix and seal.
Do not grind cabbage, onions, tomatoes and peppers, it will be too soft.
Mix first 5 ingredients with 1 1/2 cups salt. Let set overnight. Drain. Tie all spices in cloth bag and add to vinegar and simmer 30 minutes. Add all other ingredients. Simmer until hot. Remove spiced bag. Pack hot Chow Chow into jars and seal at once.
Mix cabbage, peppers, onions together with salt.
Let set two hours.
Mix other ingredients, pour over cabbage and let simmer 20 minutes.
Chop cabbage; add 4 teaspoons salt.
Work with hands, mixing and squeezing until a bit of juice comes from cabbage.
Add cut up peppers and tomatoes.
Work a bit more; add chopped onions.
Make syrup of vinegar, water, salt and sugar.
Put chopped ingredients into cold syrup and bring to a boil (a good boil in the center of the pot).
Cook about 5 minutes after boil begins.
Begin to put into hot, sterile jars from center of the pot.
Do not let cook too long or syrup will cook away.
Seal.
Yield:
8 pints.
Soak cabbage and tomatoes in salt overnight.
Press out salt water.
Mix vinegar, sugar and mustard.
Combine with cabbage mixture and cook until done.
Can in pint jars and seal.
Pour salt over mixture of onions, cabbage, tomatoes and sweet peppers.
Let stand overnight.
Rinse salt brine off and drain in colander.
Next day, bring to boil sugar, celery seed, mustard seed, turmeric, vinegar and water.
Combine all ingredients and pour over vegetables.
Bring back to a boil, then simmer for 3 minutes.
Pack in jars and seal.
Makes 12 pints.
Grind tomatoes.
Put salt in these.
Drain well.
Grind cabbage, onions and peppers.
Do not drain these.
Mix sugar, vinegar and pickling spices (tie pickling spices in a piece of cheesecloth).
Put all ingredients together.
Cook until it changes color.
Do not overcook.
Put in jars and seal.
Makes about 18 pints. I buy about 4 pounds cabbage and onions to allow for peelings.