Yield: 1 Servings
|1 gallon||Chopped cabbage|
|1||Stalk celery (I think she used the whole bunch)|
|12||Red sweet peppers|
|2 quarts||Chopped green tomatoes (unpeeled)|
|1 quart||Chopped ripe tomatoes (peeled)|
|2 tablespoons||Mixed pickling spice|
|2½ cup||White sugar|
|2½ cup||Brown sugar|
|4 tablespoons||Ground dry mustard|
|1 tablespoon||Ground dry ginger|
|4 tablespoons||Mustard seed|
|3 tablespoons||Celery seed|
Date: Mon, 24 Jun 1996 16:21:50 EDT From: "Sharon H. Frye" <shfrye@...> You asked me to look for Granny's chow-chow recipe, and here it is. I know she always made sure to use a big enameled pot or a stainless steel one.
She said that aluminum would make the pickle discolor and turn dark.
Grind all vegetables and mix with ½ cup pickling salt. Let set overnight.
Next morning, place vegetables in a colendar and press down firmly to force out as much of the brine as possible. Put spices in a cheesecloth and add to the sugar and vinegar. simmer for 20 minutes. Add vegetables and boil for 15 minutes. Pack into sterilized jars and seal at once.
Note: I haven't made this myself, but I ate a lot of it as a kid. I can remember this always being on the table when she made pork chops. It doesn't say how many jars this will fill, but it looks like it might be 8-10 pints.
I'll bet this could easily be cut in half. And I'll bet you could use the food processor to "grind" the vegetables...an appliance Granny didn't have.
She used this big metal thing that had to clamp on to the kitchen table, and you turned a handle to force the veggies through.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .