It is a cold, clear, crisp autumn day in sunny Timmonsville, South Carolina and Thanksgiving day is on its way. We gals are all busy with plans for family gatherings and our minds are turned to cooking the feast. Every recipe seems to be heavy with starches and plenty of butter or bacon grease. We will surely all gain ten pounds in one day. I was thinking about how I love green butter beans served over fluffy white rice with just a little pickle relish on the side...like Chow-Chow. It helps to cut the grease just like desserts do. My good friend Glenda shared her Chow-Chow recipe with me today and I decided to share it with you. Hope you enjoy and share as well. Have a wonderful Thanksgiving!
Glenda's CHOW-CHOW (Mild)
Ingredients:
4 c chopped onions
4 cups chopped green peppers
4 c chopped cabbage
2 cups chopped red peppers
4 c chopped green tomatoes
Mix all together.
Sprinkle 1/2 c salt over the mixture and let stand overnight.
Drain, rinse, drain again.
Ingredients:
6 c sugar (white or brown)
1 1/2 Tsp turmeric
1 Tbsp celery seed
4 cups vinegar
2 Tbsp mustard seed
2 cups water
Mix together and bring to a boil.
Add the mixture of vegetables.
Bring back to a boil. Simmer 3 - 5min.
Pack in hot sterilized jars and seal.
Makes 10-12 pints.
4 c chopped onions
4 cups chopped green peppers
4 c chopped cabbage
2 cups chopped red peppers
4 c chopped green tomatoes
Mix all together.
Sprinkle 1/2 c salt over the mixture and let stand overnight.
Drain, rinse, drain again.
Ingredients:
6 c sugar (white or brown)
1 1/2 Tsp turmeric
1 Tbsp celery seed
4 cups vinegar
2 Tbsp mustard seed
2 cups water
Mix together and bring to a boil.
Add the mixture of vegetables.
Bring back to a boil. Simmer 3 - 5min.
Pack in hot sterilized jars and seal.
Makes 10-12 pints.
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