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Chow Chow
Serve this sweet, hot pickle relish with a bowl of pintos, a cake of corn bread and some sweet onion!
5 green bell peppers, finely diced
5 red bell peppers, finely diced
2 large green tomatoes, finely diced
2 large sweet onions, finely diced
1/2 small cabbage, finely diced
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 Tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric
Place vegetables in a large Dutch oven. Add salt, cover, and chill
overnight.
Rinse and drain; return mixture to Dutch oven. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
Using a sterilized ladle and funnel, pack hot chowchow into
hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes.
Yield 5 1/2 pints.
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