Garden Chow-Chow
"Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish."
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Yields:
-
8 quarts
ingredients
- 1 lb carrot, peeled and sliced
- 1 head cabbage, shredded
- 3 medium zucchini, sliced
- 1 lb onion, sliced
- 10 medium green tomatoes, sliced (optional)
- 1 1⁄2 heads cauliflower
- 4 cups sugar
- 1⁄2 gallon white vinegar
- 1 tablespoon dry mustard
- 1 tablespoon celery seed
- 1⁄2 tablespoon dried turmeric
directions
- Slice onions and salt to taste.
- Let set 3 hours.
- Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
- After 3 hours, drain onions on paper towel, but do not rinse.
- Cook carrots and cauliflower in vinegar and spices for 5 minutes.
- Add all other ingredients.
- Cook until very hot, about 10 minutes.
- Pack in jars.
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RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
