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Emily's Green Tomato Chow chow
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Recipe Information
Emily Mullens

Serves/Makes:4 pints

  • 1 quart (950 ml) chopped cabbage (about one small head)
  • 3 cups (700 ml) cauliflowerets (about one med. head)
  • 2 cups (475 ml) chopped green tomatoes (about 4 med)
  • 2 cups (475 ml) chopped onions (about 2 medium)
  • 2 cups (475 ml) chopped sweet green peppers (about 4 small)
  • 1 cup (225 ml) chopeed sweet red peppers (about 2 small)
  • 3 tbsp (45 ml). salt
  • 1-1/2 cups (350 ml) sugar
  • 2 tsp (10 ml). celery seed
  • 2 tsp (10 ml). dry mustard
  • 1 tsp (5 ml). tumeric
  • 1/2 tsp (2 ml). ginger
  • 2-1/2 cups (600 ml) vinegar
  • Combine vegtables; sprinkle with salt.
  • Let stand 4-6 hours in a cool place.
  • Drain.
  • Rinse and drain again.
  • Combine sugar and spices and vinegar in large saucepan.
  • Simmer 10 min.
  • Add veggies; simmer additional 10 min. Bring to a boil.
  • Pack hot relish into hot jars, leaving 1/4 inch headspace.
  • Adjust two piece caps.
  • Process 10 minutes in a boiling-water canner.
No idea where this came from...my dad made this last year...Wow!

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