| Makes: | 8 pints servings |
| Prep Time: | 30 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 50 minutes |
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One of the more popular chow chow that goes really well with rice and gravy or a Ball Parks Weiner hotdog! |
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| Ingredients |
| 4 cups ground up onions |
4 cups ground up cabbage (medium head) |
| 4 cups ground up tomato about 10 |
12 ground up green peppers |
| 6 ground up sweet red pepper |
1/2 cup salt |
| 1 tbsp celery seed |
2 tbsp mustard seed |
| 1 1/2 tsp tumeric |
4 cups cider vinegar |
| 2 cups water |
6 cups sugar |
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| Directions |
| Grind coarsely all the vegetables and peppers. Sprinkle with the 1/2 cup of salt and let stand overnight. The following morning rinse, drain and set aside in a large cooking vessel or soup pot. Combine all the remaining ingredients and pour over the vegetable mixture. Heat the mixture until boiling; reduce heat and simmer for 5 minutes. Have your the lids and jars sterilized keeping them warm to hot until read to pour into. Pour into jars and seal. |
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