CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
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- Pull Out the Food Processor. When you look at the ingredients list, it’s easy to become overwhelmed. Don’t be. The food processor makes this recipe a lot easier.
- Add a Little Flavor and Let Marry. When your vegetables have all been chopped and placed in a bowl, it’s time to add the salt. Be sure to lightly sprinkle the salt over the entire top of the chopped vegetables.
- Give it a Rinse. The next morning, pour the mixture into a colander and allow the juice to drain from the vegetables. When all of the fluid has drained, run the vegetables under cold water to rinse thoroughly.
- Create the Juice. While the chopped vegetable drain, combine the spices, sugar, and vinegar in a saucepot. Bring the combination to a low boil and allow to simmer for approximately 10 minutes.
- Put it All Together. After the vegetables have boiled in the vinegar mixture, it’s time to pack them into jars. This recipe is designed to make approximately 4 pints.
- Give it a Bath. Place the jars in a water bath canner. Fill the canner with water over the tops of the jars. When the jars are fully immersed in water, place the canner on the stove.
- Label and Store. After the 24-hour waiting period, it’s time to check the jars. Each lid has a bubble in the center. When you run your finger over the top, you’re looking for a smooth surface.
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