Tubercle loves chow chow.
This is my grandmother's chow chow recipe that she had written on the back of an envelope. I thought I would share it with everyone. This makes a bunch so some scaling down may be necessary.
There are tons of recipe variations so make it to your liking.
1 peck green tomatoes
3 - 4 hot peppers
1 large cabbage (shreaded)
5-6 cups sugar
8 large onion
2 quarts vinegar
3 green bell peppers
3 red bell peppers
1 tbsp dry mustard
1 tsp celery seed
ΒΌ cup plain salt
*1 tsp allspice
*2 tsp cinnamon
*1 tsp clover (* place in bag)
Let tomatoes and onions and salt stand overnight. Then drain and squeeze-dry. Add cabbage, pepper, dry mustard and celery seed. Mix.
Boil vinegar and sugar (5 min). Put in rest of spices in bag. Boil 5 minutes more. Remove bag of spices. Mix all vegetables and boil 5 minutes more. While hot, fill jars and seal.
I have tweaked this recipe several times and go light on the tomatoes and a little heavier on the cabbage and add black peppercorns to the spice bag.
Use standard hot bath canning and sanitation methods, please...