Chow Chow is seriously super good! I had never heard of it before moving to southwestern Pennsylvania. Apparently, this was a relish that my husband’s grandma would make every year at Christmas, preserve it in jars, and give it away as gifts. I think I shall do just that this holiday season! I better get a move on it though as Christmas is only a 4 weeks away! We just headed into December 4 days ago.
Would you like to receive chow chow as a gift?
Ingredients
2 quarts shredded cabbage
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Instructions
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don’t turn them back upright until the jars are completely cool.
This recipe doesn’t have to sit before it’s ready to eat. After it cools, you can start tasting it. You won’t be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.
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Quick Tip: Make this at the beginning of summer and give jars as gifts to family members.
Thank you Preserving Good Stock for this great photo.