My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years.
Any combination of the following to make 6 quarts of chopped vegetables
- 2 quarts chopped cabbage (or cabbage & cauliflower)
- 1 quart chopped green tomato
- 1 pint grated carrot (I prefer California grown)
- 1 pint chopped green peppers or 1 pint red pepper
- 1 quart chopped peeled firm pear (do not ripen)
- 1 quart chopped onion
- 1⁄2 cup canned sliced jalapeno pepper (optional)
- 1 teaspoon crushed red pepper flakes (optional)
- 1 quart distilled white vinegar (5% acidity)
- 1⁄2 cup flour (for thickening the sauce) (optional)
- 1 tablespoon salt
- 2 cups granulated sugar
- 1 1⁄2 tablespoons celery seeds
- 1 tablespoon ground turmeric
- 1 1⁄2 tablespoons dry ground mustard
- If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
- In large pot, stir dry ingredients together, then add liquid ingredients.
- Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
- Add chopped vegetables and bring to a boil.
- Cook 5 minutes on simmer until vegetables are hot.
- Pack into hot, sterilized jars and seal with hot sterilized lids.
- Invert and let rest for 2 minutes.
- Turn right-side-up and let cool.
- When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
- NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.