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.
reparing.
Chop onions, peppers, cabbage and green tomatoes.
Mix
Slice onions and salt to taste.
Let set 3 hours.
Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
After 3 hours, drain onions on paper towel, but do not rinse.
Cook carrots and cauliflower in vinegar and spices for 5 minutes.
Add all other ingredients.
Cook until very hot, about 10 minutes.
Pack in jars.
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.
emaining vegetables (bell peppers, cabbage, cauliflower, celery, onions, hot peppers, garlic). Add
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.
Combine
cucumbers,
tomatoes,
cabbage
and salt.
Let stand 3 hours.
Drain as much juice as possible.
Add onions, vinegar, sugar, flour, mustard, hot peppers and turmeric.
Tie in a bag the pickling spice and black pepper.
Bring it all to a
hot
simmer. Pack
in
clean
jars and seal at once.
This relish compliments pork meat, hot dogs and hamburgers.
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.
be sure to use some cabbage, peppers, carrots and onions- the
Cut up vegetables, mix well with salt.
Drain overnight.
Next morning make syrup with remaining ingredients.
Boil 40 minutes, then add all other ingredients and bring to boil; boil five minutes.
Can while hot.
ew lids and bands in hot soapy water (180 degrees); rinse
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, green peppers and tomatoes with salt and let stand overnight; drain.
Tie mixed whole spices in a cheesecloth bag and add to sugar and vinegar.
Simmer for 20 minutes.
Add all other ingredients and simmer until mixture is hot and well seasoned.
Remove spice bag.
Pack in hot canning jars and seal at once.
Finely chop onions and peppers. Mix all vegetables with salt. Let stand overnight. Drain well. Tie mixed spices in bag. Add sugar and spices to vinegar and simmer 20 minutes. Add other ingredients; simmer until hot. Remove spice bag. Put chow chow into hot jars and seal at once.
Combine all the chopped vegetables in a large kettle and mix well. Sprinkle with salt and allow to stand overnight.
The next day, drain off liquid.
Tie pickling spices in a piece of cloth or cheesecloth.
Combine the vinegar, sugar, pickling spice bag and all other spices in a large kettle.
Simmer 20 minutes. Add the vegetables to the mixture and cook over low heat until almost reaches boiling point.
Pack the hot chow chow in hot sterilized jars and seal at once.
Allow to stand 2 weeks before eating.
Chop
tomatoes\tand cabbage.
Sprinkle with salt; cover with cloth.
Let stand 12 hours.
Drain liquid off.
Mix into tomato mixture,
bell pepper, onions, red pepper, hot pepper, sugar and black pepper.
Bring to a boil about 30 minutes.
Do not overcook.
Add whole cloves.
Pack in pint jars and seal. Very good with field peas, butter beans and meats.