Recipe

Chow Chow Recipe

	Crabhappychick / All my dishes 1 year, 4 months ago This is a taste that is a blast from the past....IF you had a grandmother who canned EVERYTHING from the garden. Really good by itself or on burgers or dogs or brats or whatever! This is similar to her recipe, but not exact. Prep:90m Cook:60m Servings:8	Crabhappych
	sweet sour spicy old fashioned relish

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Fans

jimrug1

greekgirrr

morninlite

rosemarybl

Ingredients

4 cups chopped green cabbage, core removed

1/2 sweet red bell pepper, seeded and chopped

2 cucumbers, seeded and chopped

1 large onion, chopped

1 tablespoon salt

1 cup white vinegar

2/3 cup packed light-brown sugar

1 teaspoon dry mustard

1/2 teaspoon celery seed

1/2 teaspoon crushed hot red pepper

1/4 teaspoon ground turmeric

Directions

Combine the cabbage, red bell pepper, cucumbers, onion and salt in a large colander, and place the colander in the sink (Nana used a wooden peck basket). Put a plate to fit inside the colander on top of the vegetables and weigh down with a few large, heavy cans of food.

Let drain for an hour.

Bring the vinegar, brown sugar, mustard, celery seed, hot red pepper and turmeric to a boil in a large pot over high heat, stirring to dissolve the sugar. Add the vegetable mixture and return to a boil.

Reduce the heat to medium and simmer until the cabbage is crisp-tender, about 5 minutes.

Transfer the chowchow to a 1-quart canning jar or medium bowl and cool to room temperature.

Cover and refrigerate overnight. (The chowchow can be made up to 3 weeks ahead, covered, and refrigerated.) Remove from the refrigerator 1 hour before serving.

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Comments

greekgirrrl 1 year, 4 months ago said:
This would be great on sausage burgers!!!

rosemaryblue 1 year, 4 months ago said:
I do love chow-chow, and I especially love your recipe because it makes a smaller amount and can be put into the refrigerator immediately! Thank you very much for sharing. :)

jimrug1 1 year, 4 months ago said:
Yeah baby.. Great on Brats

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