Jeanette> CHOW-CHOW RELISH 1 qt. (950 mL) chopped cabbage (about 1 sm. head) 3 c. (720 mL) chopped cauliflower (about 1 med. head) 2 c. (480 mL) chopped green tomatoes (about 4 med.) 2 c. (480 mL) chopped onions 2 c. (480 mL) chopped sweet green peppers (about 4 med.) 1 c. (240 mL) chopped sweet red peppers (about 2 med.) 3 tbsp. (45 mL) salt 1 1/2 c. (360 mL) sugar 2 tsp. (10 mL) celery seed 2 tsp. (10 mL) dry mustard 1 tsp. (5 mL) mustard seed 1 tsp. (5 mL) turmeric 1/2 tsp. ginger (2.5 mL) ground ginger 2 1/2 c. (600 mL) vinegar Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 pints (1920 mL).
Posted on: Fri, 14 Jun 2013 17:30:15 +0000