Every picnic or barbecue should feature a jar or two of chow-chow. It is the perfect topping for grilled hot dogs or anything else you are serving. Chow-chow looks so pretty and tastes so sweet and spicy that you may want to make a double batch.
MAKES: ABOUT 12 PINT JARS
INGREDIENTS:
- 4 quarts chopped cabbage (about 2 large heads)
- 12 onions, chopped
- 12 green bell peppers, seeds and membranes removed, chopped
- 6 red bell peppers, seeds and membranes removed, chopped
- 2 quarts cored and chopped green tomatoes (3 to 4 pounds)
- 1/2 cup kosher salt
- 4 quarts cider vinegar
- 5 cups granulated sugar
- 4 tablespoons dry mustard
- 4 tablespoons mustard seeds
- 3 tablespoons celery seeds
- 3 tablespoons prepared mild yellow mustard
- 2 tablespoons whole mixed pickling spices
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
INSTRUCTIONS:
- In an 8-quart stainless steel stockpot or other large container, combine the cabbage, onions, bell peppers, green tomatoes, and salt. Cover and let stand at room temperature overnight.
- Drain the vegetables in a colander. Rinse well and drain again. Set aside.
- In a 12-quart stainless steel stockpot, combine the vinegar, sugar, dry mustard, mustard seeds, celery seeds, yellow mustard, pickling spices, turmeric, and ginger. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is completely dissolved. Reduce the heat and simmer for 20 minutes.
- Add the drained vegetables to the syrup and simmer for 10 minutes. Increase the heat and bring the mixture to a boil. Remove the pot from the heat.
- Ladle the chow-chow into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
