CHOW-CHOW (2) VARIATIONS

[Luckytrim]

AMISH CHOW-CHOW
MAKES 16 PINTS

INGREDIENTS
1 pound bag dried Navy Beans
1 pound bag dried Red Kidney Beans
1 quart (5 pounds) lima beans
2 pounds string beans (combination of yellow and green)
1 large head cauliflower
1 medium head celery
4 large sweet red peppers
4 large sweet green peppers
1 quart (2 pounds) carrots
1-1/2 cups small boiling onions (can used canned cocktail onions, rinsed
and drained)
1-1/2 cups small sweet gherkins (can used canned, rinsed and drained)
1 gallon white vinegar
6 cups granulated sugar
1/4 cup coarse canning or kosher salt, more or less to taste

Cook dried beans separately, according to package directions, until tender. Rinse with cold water and drain. Set aside.
Cook all other fresh vegetables separately until crisptender; drain and immerse immediately in ice water. This will stop cooking and help
retain color. Set aside.
Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved.
Add all vegetables, including canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer.
Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15
minutes at 1,000 to 6,000 feet.

[Luckytrim]

Appalachian Sweet Chow-Chow

Ingredients:
2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
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

[Mr. Green Jeans]

Awesome! Thanks Larry.