Garden Fresh Chow Chow Recipes

GARDEN FRESH CHOW CHOW

Steps:

• Put all the veggies through a food processor until finely chopped. In a large bowl or crock, mix veggies with the salt until well combined. Cover and let stand at room temperature for 12-18 hours. Drain.
• Tie the pickling spices in a piece of cheesecloth. Combine the pickling spices, mustard, vinegar and remaining spices in a large pot. Simmer, uncovered for 20 minutes. Add the veggies and simmer for another 10 minutes. Remove pickling spices. Ladle mixture into hot, sterilized pint jars leaving ½ inch of headspace. Wipe the rim and screw on prepared lids and rings. Process in a boiling water bath for 15 minutes. Start counting processing time when the water in the canner returns to a boil. Remove jars and let them cool completely. Check seals and store for up to a year. Serve on top of hot dogs, eggs, or hamburgers!

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

GREEN TOMATO CHOWCHOW

Steps:

• Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.