Chow-Chow

Contributed by Tammy Frye Meche

CHOW-CHOW
(when handling hot peppers wear gloves)

1 quart chopped cabbage
1 quart chopped green tomatoes
2 tabasco peppers, seeded, chopped
2 jalapeno peppers, seeded, chopped
2 habenero peppers, seeded, chopped
2 sweet red peppers, chopped
2 sweet green peppers, chopped
2 large onions, chopped
¼ cup salt
1½ cups vinegar, 5% acidity
1½ cups water
2 cups firmly packed brown sugar
1 teaspoon each dry mustard, turmeric, celery seed

Mix chopped vegetables with salt and let stand overnight. Next morning, line a colander with cheesecloth, pour vegetable mixture into colander, let drain, then bring edges of cheesecloth up over mixture and squeeze until all liquid possible is removed. Boil vinegar, water, sugar, and spices five minutes. Add vegetable mixture. Bring to a boil. Pour into sterilized jars to within a half inch of top. Put on cap. Process in boiling water bath five minutes.

Yield: six pints.

~~~~

Thanks for sharing your recipe with the Deep South Dish family Tammy!