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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 quarts (about 24 large) sliced green tomatoes |
1/2 cup salt |
1 large head cabbage, cored and shredded |
1 pound sweet red peppers, seeded and finely chopped |
1 pound onions, finely chopped |
1 hot red pepper, finely chopped |
1 cup firmly packed brown sugar |
2 tablespoons mustard seeds |
1 tablespoon celery seeds |
1 tablespoon whole cloves |
1 tablespoon ground allspice |
2 teaspoons dry mustard |
3 pints vinegar |
Directions:
1. Combine tomatoes and salt in a large glass, ceramic, or stainless steel container. Cover and let stand overnight; drain. Rinse and drain in 2 baths of cold water. Soak tomatoes in cold water to cover 30 minutes; drain.
2. Grind tomatoes into a stainless steel stockpot, using coarse blade of a meat grinder. Stir in remaining ingredients, and cook, uncovered, over medium high heat 1 hour, stirring occasionally to prevent sticking.
3. Quickly ladle chow chow into hot sterilized jars, leaving 1/2- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chow chow in boiling-water bath 15 minutes.
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