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Receta Granny's Chow Chow
by Global Cookbook

Granny's Chow Chow
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Ingredientes

  • 1 gal Minced cabbage
  • 12 x Onions
  • 1 stalk celery (I think she used the whole bunch)
  • 12 x Green peppers
  • 12 x Red sweet peppers
  • 6 x Carrots
  • 2 quart Minced green tomatoes (unpeeled)
  • 1 quart Minced ripe tomatoes (peeled)
  • 2 Tbsp. Mixed pickling spice
  • 2 1/2 c. White sugar
  • 2 1/2 c. Brown sugar
  • 4 Tbsp. Grnd dry mustard
  • 1 Tbsp. Grnd dry ginger
  • 1 tsp Paprika
  • 4 Tbsp. Mustard seed
  • 4 pt Vinegar
  • 3 Tbsp. Celery seed

Direcciones

  1. You asked me to look for Granny's chow-chow recipe, and here it is. I know she always made sure to use a big enameled pot or possibly a stainless steel one.
  2. She said which aluminum would make the pickle discolor and turn dark.
  3. Grind all vegetables and mix with 1/2 c. pickling salt. Let set overnight.
  4. Next morning, place vegetables in a colendar and press down firmly to force out as much of the brine as possible. Put spices in a cheesecloth and add in to the sugar and vinegar. simmer for 20 min. Add in vegetables and boil for 15 min. Pack into sterilized jars and seal at once.
  5. Note: I haven't made this myself, but I ate a lot of it as a kid. I can remember this always being on the table when she made pork chops. It doesn't say how many jars this will fill, but it looks like it might be 8-10 pints.
  6. I'll bet this could easily be cut in half. And I'll bet you could use the food processor to "grind" the vegetables...an appliance Granny didn't have.
  7. She used this big metal thing which had to clamp on to the kitchen table, and you turned a handle to force the veggies through.