Cucumber Cabbage Chow Chow

2005-01-19
  • Yield : 6
  • Servings : 6
  • Prep Time : 60m
  • Cook Time : 60m
  • Ready In : 2:0 h
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Many refer to chow-chow as a catch-all term for any vegetable based relish. Chow-chow is meant to be a condiment and is usually put on top of or alongside the food. This dish is meant to enhance the dish you are serving rather than be mixed with it. Chow-chows can be made cabbage, green tomatoes, cucumbers, cauliflower, corn, onions, peppers, vinegar, salt, turmeric, and a sweetener. This is one of the many versions of chow chow.

Ingredients

  • 4 cups red onions
  • 4 cups small sized cucumbers
  • 4 cups cabbage
  • 3 sweet peppers sliced
  • 4 cups vinegar
  • 6 tbsp mustard powder
  • 3 tbsp flour
  • 1 cup sugar
  • 1 tbsp turmeric
  • 1 tbsp celery seed
  • 3 tbsp salt

Directions

Step 1

The night before, chop the onions, cabbage and cucumbers in 1/2 to 1 inch small pieces and sprinkle with 3 tablespoon salt. Allow to stand overnight. Using the smaller sized cucumbers will impart a better flavor to the chow chow.

Step 2

The next morning boil the vegetables until just slightly cooked as in al dente. Drain the vegetables and set aside. Mix the vinegar and remaining ingredients in a large pot and bring to a boil until the sugar is completely dissolved. Add the vegetables to the vinegar mixture; simmering for 10 minutes.

Step 3

Fill the canning jar 1/2 inch from the top and put on the cap. Process in a boiling water bath for 10 minutes. It is to be noted that a boiling water bath is the better way to process your home canning product for food safety, although some ole' timers will boil and sterilize their jars and lids.

Step 4

Next, pour the chow chow into the hot jars and will seal them without processing thru a boiling water bath.

Recipe Type:

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Kaplan, Louisiana Louisiana
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