Pennsylvania Dutch Chow-Chow
Source of Recipe
Angela Brown
Recipe Introduction
Origins Unknown
List of Ingredients
4 cups carrots - sliced thin
4 medium size red bell peppers - cut in chunks (about 3/4" to 1")
2 medium size heads cauliflower - cut in pieces (about 1")
2 to 3 med. size zucchini - cut into small chunks (about 3 to 4 quarts)
2 quarts fresh string beans - cut in 1" to 1-1/2"size pieces
2 quarts fresh wax beans - cut in 1" to 1-1/2"size pieces
3 or 4 large onions - chopped
2 cups celery - chopped in pieces (about 1/2"wide)
2 cans red kidney beans
1/2 cup salt
enough water to cover the vegetables
4-1/2 cups vinegar
8 cups sugar
2 cups water
1 tsp. garlic powder
2 tsp. dry mustard
1/2 tsp.celery seed
1/2 tsp.cinnamon
1/2 tsp.tumeric
1 tsp. Ball Pickle Crisp Recipe
In a very large bowl or kettle, combine all the vegetables except the kidney beans.
Pour the salt and water over the vegetables.
Soak for about 4 hours.
Drain off the water.
In a large stockpot combine the vinegar, sugar, and all the remaining spices.
Bring to a boil.
Add the drained vegetables.
Bring to a boil again & cook for an additional 10 minutes.
Add the kidney beans and cook for 5 more minutes.
Ladle an amount to be eaten within a week into a bowl.
Allow to cool slightly, then cover and refrigerate.
Immediately ladle the remaining chow-chow into canning jars.
Process in a boiling water bath canner or a pressure cooker.
Administrative Note. The original recipe used alum which is a heavy metal and not recommended for those with compromised immune systems.
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