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Cucumber Cabbage Chow Chow Other
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Submitted by Maw Maw
on Wednesday, January 19, 2005
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| Makes: | 6 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 2 hours, 0 minutes |
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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.
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| 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 tumeric |
1 tbsp celery seed |
| 3 tbsp salt |
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| | | Directions | | The night before, chop the onions, cabbage and cucumbers in 1/2 to 1 inch small pieces and sprinkle with 3 tblsp salt. Allow to stand overnight. Using the smaller sized cucumbers will impart a better flavor to the chow chow. 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. 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' timer will boil and sterilize their jars and lids; then pours the chow chow into the hot jars and will seal them without processing thru a boiling water bath. |
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