Chow chow (calgary, canada)

16 servings

Ingredients

Quantity Ingredient
14 pounds Green tomatoes (very firm)
5 pounds Onions
1 cup Salt
8 cups Sugar (white granulated)
3 cups (To 4 c) vinegar
½ cup Pickling spice in a bag

Directions

~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=< Directions >=-=-=-=-=-=-=-=-=-=-=-=-=- Peel onions and slice in ¼" slices then cut up the slices in ¼" - ½" pieces. Remove stem end from tomatoes and slice and cut them up the same as you did the onions. Mix the onions and tomatoes together in a large pot with ½ cup salt then spread the other ½ cup of salt over the top. Cover pot. Let stand overnight. Next day drain off the juice. Then add 8 cups sugar. Pour in vinegar barely to the top of the chow, don't add too much (I added about 3½ cups). Add the pickling spice in the bag and push it down among the tomatoes.

Bring to a boil, stirring frequently. Then simmer 2 hours.

Remove and throw away spice bag. You can check the taste now and add more sugar if you want. Pour into sterilized jars and seal.

Note: Do not use enamelled pot to make chow chow because it will scorch the bottom.

You can use the food processor to chop your ingredients - just do it very coarsely.

(From the files of Jeri Strickland, Calgary, Alberta) From: Sandee Eveland Date: 06-19-95 (159) Fido: Cooking

Related recipes