Texas chow-chow

Yield: 4 Servings

Measure Ingredient
1 \N Head green cabbage; Chopped
1 pounds Green tomatoes; chopped
1 pounds Ripe tomatoes; chopped
1½ cup Cauliflower florets; (up to 2)
1 large Green bell pepper (capsicum), seeded and chopped
2 teaspoons Crushed Dried Red Pepper Flakes
1 cup Dark brown sugar; packed
2 \N Onions; Chopped
1 \N Clove garlic; minced
½ cup Corn kernels
1½ teaspoon Ground ginger
¾ teaspoon Ground cinnamon
¾ teaspoon Ground cloves
1 tablespoon Ground turmeric
¾ teaspoon Curry powder
¾ teaspoon Celery seed
1½ teaspoon Coarse salt
1 tablespoon Cornstarch
1 tablespoon Dry mustard
1 cup Cider vinegar

Chow-chow is a vegetable relish that is put up at harvest time when an excess of vegetables is on hand. The word is thought to stem from the Chinese who came over to work on the railroads and may be a derivation of the word choy, which is Cantonese for vegetables. Combine all the ingredients from the cabbage through the salt in a large heavy pot or dutch oven.

Mix the cornstarch with the mustard and vinegar in a bowl until smooth. Add to vegetable mixture. Heat to boiling, reduce the heat and simmer, uncovered, stirring frequently, for 1 hour. Pour into sterilized jars and seal. Store in a cool place.

Yield: 4 pints

Formatted by suechef@...

Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue <suechef@...> on Sep 19, 1997

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