By BeachGirl on February 21, 2003
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (4590 g)
Servings Per Recipe: 1
"I made this today and heat processed the jars for storage and gift giving. The yield to be right on target! I processed 1/2 pints for 20 minutes and everything sealed. The recipe never states a yield of 6 quarts. It calls for 6 quarts of raw vegetables. Perhaps Rita misread it. The flavor and texture was reminiscent of my grandnother's chow chow. I only used 4 quarts of vegetables-- so this can be stepped down to make smaller batches successfully. I had 5.5 pints of finished chow chow. Note: for uniformity of texture in the finished product do not use thick or pithy chunks of cabbage or the woody eye of the onion's root end. Thanks for a great relish that I have missed for years!"
"i used cauliflower,carrots,onion,green peppers one red pepper(what i had)2 jalapenos and cabbage. my first time making it. i tasted a bit and i was really good. i made it for my bestfriend who saw it on the foodnetwork so i thought i'd give it a try!! can't wait for her to try it!"
"I did make a couple of changes! I just couldn`t put flour in so I didn`t. I added 1 quart of cauliflower,1 quart of carrots, 2 fresh jalapenos & besides the dry mustard I added mustard seeds. This didn`t make 6 quarts it made only 7 pints of very tasty & pretty relish! I do wish I doubled it!"