Be the first to Ingredients:
- 4 quarts green tomatoes
- 1 large head of cabbage
- 10 medium onions
- 5 medium green peppers
- 7 medium sweet red peppers
- 1/2 cup salt
- 15 cups vinegar
- 5 cups sugar
- 3 tablespoons dry mustard
- 2 teaspoons powdered ginger
- 1 tablespoon turmeric
- 4 tablespoons mustard seeds
- 3 tablespoons celery seed
- 2 tablespoons pickling spice
Preparation:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large
kettle.
Put mustard seed, celery seed, and pickling spices in a 6-inch square of
cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid
to a boil and simmer for 30 minutes. Add vegetables and return to simmer
for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and
seal.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
More Green Tomatoes
Classic Fried Green Tomatoes
Fried Green Tomatoes II
Oven Fried Green Tomatoes
Green Tomato Ketchup
Baked Green Tomatoes
Classic Fried Green Tomatoes
Fried Green Tomatoes II
Oven Fried Green Tomatoes
Green Tomato Hash
Green Tomato Cake
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish
Green Tomato Recipe Index
Tomato Recipes
Pickles and Preserves
Vegetable Dishes
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