Texas chow-chow
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head green cabbage; Chopped | |
| 1 | pounds | Green tomatoes; chopped |
| 1 | pounds | Ripe tomatoes; chopped |
| 1½ | cup | Cauliflower florets; (up to 2) |
| 1 | large | Green bell pepper (capsicum), seeded and chopped |
| 2 | teaspoons | Crushed Dried Red Pepper Flakes |
| 1 | cup | Dark brown sugar; packed |
| 2 | Onions; Chopped | |
| 1 | Clove garlic; minced | |
| ½ | cup | Corn kernels |
| 1½ | teaspoon | Ground ginger |
| ¾ | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Ground cloves |
| 1 | tablespoon | Ground turmeric |
| ¾ | teaspoon | Curry powder |
| ¾ | teaspoon | Celery seed |
| 1½ | teaspoon | Coarse salt |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Dry mustard |
| 1 | cup | Cider vinegar |
Directions
Chow-chow is a vegetable relish that is put up at harvest time when an excess of vegetables is on hand. The word is thought to stem from the Chinese who came over to work on the railroads and may be a derivation of the word choy, which is Cantonese for vegetables. Combine all the ingredients from the cabbage through the salt in a large heavy pot or dutch oven.
Mix the cornstarch with the mustard and vinegar in a bowl until smooth. Add to vegetable mixture. Heat to boiling, reduce the heat and simmer, uncovered, stirring frequently, for 1 hour. Pour into sterilized jars and seal. Store in a cool place.
Yield: 4 pints
Formatted by suechef@...
Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue <suechef@...> on Sep 19, 1997