Chow-chow

6 Servings

Ingredients

QuantityIngredient
1gallonCabbage
1gallonGreen tomatoes
1quartOnions
6Bell peppers
2Bunches celery
1cup(scant) salt
3tablespoonsMustard seed
4tablespoonsDry mustard
2tablespoonsGinger
2tablespoonsCinnamon
1tablespoonCloves
1tablespoonNutmeg
4tablespoonsTurmeric
2Hot peppers; diced (optional)
3poundsSugar
2quartsVinegar

Directions

Chop, but do not grind vegetables. Reserve and refrigerate celery. Mix all vegetables, except celery in large pan, sprinkle with salt and let stand overnight. Next day, drain all vegetables, squeezing out surplus juice. Add celery. Put all ingredients into large vessel and allow to come to a fast boil. Spoon into jars, seal and process.

NOTE: Get a book on canning if unsure how to process.

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .