JEANNE'S CHOW-CHOW

Jeanne's Chow-Chow image

Provided by Jeanne Benavidez

Number Of Ingredients 20

CHOW CHOW VEGETABLES
1 head cabbage, finely diced
4 - 5 green bell peppers, finely diced
4 - 5 red bell peppers, finely diced
8 - 10 large green tomatoes or tomatillos, finely diced
3 zuchinni, finely diced
3 yellow squash, finely diced
3 carrots, finely diced
2 large sweet onions, finely diced
6 ribs celery, finely diced
4 - 5 jalapeno peppers (optional) remove seeds and membrane, finely diced
2/3 c pickeling salt
BRINING INGREDIENTS
3 1/2 c granulated sugar
4 c white vinegar, (5 % acidity)
2 c water
2 Tbsp yellow mustard seeds
2 tsp celery seeds
1 1/2 tsp turmeric, ground
2 Tbsp crushed red pepper flakes (use in place of or in addition to the jalapeno peppers

Steps:

1. Place Chow Chow Vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
2. Rinse and drain; return mixture to Dutch oven.
3. Add Brining Ingredients to Dutch oven with Vegetabbles. Bring to a boil; reduce heat, and simmer 3 minutes.
4. Using a sterilized ladle and funnel, pack hot chow chow into hot, sterilized pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
5. Process in boiling-water bath 15 minutes.
6. Let cool overnight. Label and store in pantry until used. Refrigerate after opened.