Categories: Canning & Preserving
Ingredients
- 4 quarts green tomatoes
- 1 large head of cabbage
- 10 medium onions
- 5 medium green peppers
- 7 medium sweet red peppers
- 1/2 cup salt
- 15 cups vinegar
- 5 cups sugar
- 3 Tbsp. dry mustard
- 2 tsp. ground ginger
- 1 Tbsp. turmeric
- 4 Tbsp. mustard seeds
- 3 Tbsp. celery seed
- 2 Tbsp. pickling spice
Directions
- Chop all vegetables and combine in a large kettle. Stir in salt ; let stand at room temperature overnight, or at least 8 hours. Drain.
- Combine vinegar, sugar, dry mustard, ginger and turmeric in a large kettle.
- Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to kettle.
- Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag.
- Spoon chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling water canner.