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Granny’s Chow Chow

May 17, 2013

12 medium onions (4 cups)
1 medium head of cabbage (4 cups)
10 green tomatoes (4 cups)
12 green bell peppers
6 sweet red bell peppers
½ cup coarse salt
6 cups granulated sugar
2 T mustard seed
1 T celery seed
1 ½ tsp. turmeric
4 cups white vinegar
2 cups water

1.Chop vegetables finely using food processor or grinder. Place chopped vegetables in porcelain or glass container; sprinkle with the salt; cover and let stand overnight.
2.Place vegetables in large colander and rinse very well under cold running water. (divide into smaller batches if necessary)
3.Drain thoroughly and place in large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil 4 minutes. Ladle into clean pint jars which have been sterilized in boiling water. Seal with sterilized lids according to manufacturers instructions. Process in boiling water bath for 10 minutes.
4.Makes approx. 8 pints.


From → Cooking, Holidays

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