Servings: 8 pints
Calories: 11kcal
Equipment
- dutch oven or large pot
- small sauce pan for rings and seals
Ingredients
- 5 bell peppers, ground
- 1 quart jar sour pickles, drained and ground
- 1 quart green tomatoes, ground and strained
- 1 quart cabbage, finely ground
- 1 quart yellow onion, finely ground
- 2 jalapeños, finely ground optional
- 1 quart apple cider vinegar
- 2½ cup granulated sugar
- 3 tablespoon ground black pepper
- 2 tablespoon kosher salt
- 1 tablespoon ground mustard
- 1 tablespoon turmeric
Instructions
- Cook the chow chow. Add all ground vegetables and remaining ingredients to a large pot. Bring to a low boil, then reduce heat and simmer for 1 hour.
- Prepare the jars. Fill a water bath canner with water and bring to a boil. Add clean jars and boil for 10 minutes (adjust for altitude if needed).Carefully remove the jars and set aside. Keep them hot.
- Prepare lids and rings. Place lids and rings in a small saucepan of hot (not boiling) water. Keep them warm until ready to use.
- Fill the jars. Ladle hot chow chow into jars, leaving about ½ inch of headspace. Remove air bubbles with a clean utensil.Wipe jar rims clean, then place lids and rings on top. Tighten rings finger tight—not too tight.
- Process the jars. Place jars into the canner, making sure they are covered by at least 1 inch of water. Bring to a full boil and process for 15 minutes (adjust for altitude if needed).
- Cool and check seals. Remove jars and let them cool undisturbed for 12–24 hours.Check seals by pressing the center of each lid:If it does not move → sealed.If it pops → not sealed.Unsealed jars should be refrigerated and used first.
Nutrition
Serving: 2tablespoons | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 71mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!