Ella's Chow-Chow
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.
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INGREDIENTS
NutritionAny combination of the following to make 6 quarts of chopped vegetables
- 2
- 1quart chopped green tomato
- 1
- 1
- 1
- 1quart chopped onion
- 1⁄2cup canned sliced jalapeno pepper (optional)
- 1
SYRUP
- 1
- 1⁄2
- 1tablespoon salt
- 2cups granulated sugar
- 1 1⁄2tablespoons celery seeds
- 1tablespoon ground turmeric
- 1 1⁄2tablespoons dry ground mustard
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DIRECTIONS
- 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.
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