Grandma’s Chow-Chow
This recipe has been passed down for three generations of my mother's family. Recipe makes about 6 pints
Whatcha Need
-1 small (2-pounds) head of green cabbage, coarsely chopped (8 - 10 cups)
-6 medium (7-ounce each) green heirloom tomatoes, large dice, (about 5 cups)
-3 medium 11-ounces each) white or yellow onions, chopped (about 4 cups)
-1 medium (7-ounce) green bell pepper, chopped (about 1 cup)
-1 medium (7-ounce) red bell pepper, chopped (about 1 cup)
-1/4 cup Kosher salt
-3-1/2 cups white vinegar
-1-1/2 cup apple cider vinegar
-1 Tablespoon allspice
-1/2 teaspoon mustard seed
-1 teaspoon celery seed
-1 teaspoon crushed red pepper flakes
-2 medium Fresno chiles, seeded and chopped
Whatcha Do
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Place cabbage, tomatoes, onions, and bell pepper in a large nonreactive bowl or container. Sprinkle with salt and toss to combine. Cover and let stand at room temperature for 6 to 7 hours.
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Drain mixture; rinse well and drain again. Set aside.
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To prepare the jars: place enough water in canning pot to cover 5 one-pint glass jars. Bring water to a simmer to heat the jars. Leave in water until ready to use. Wash lids and bands in warm soapy water; dry, and set aside.
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Stir together vinegar, allspice, mustard seed, celery seed, red pepper flakes, and chiles in a large stockpot. Cover and bring to a boil over high heat. Uncover and reduce heat to medium-low and simmer, undisturbed for 10 minutes. Add vegetables and stir to combine. Cover and bring mixture to a boil over medium-high heat. Uncover; reduce heat to medium-low and simmer undisturbed for 10 minutes.
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Remove mixture from the heat, and ladle evenly into hot, sterilized jars, filling to 1/4 inch from the top. Remove air bubbles, and wipe jar rims. Center lids on jars, and apply bands; adjust to fingertip tight. Lower jars into boiling water in canner and process, covered for 10 minutes. Turn off heat, uncover and let hrs stand for 5 minutes. Remove jars from canner and let cool 12 to 24 hours. Check lids for seal (lids should not flex she center is pressed. Store in a cool, dark, dry place for up to 18 months.
