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Chow Chow I

SUBMITTED BY: SLT

"A way to use all those fresh summer veggies."
PREP TIME  45 Min
COOK TIME  15 Min
READY IN  13 Hrs
SERVINGS & SCALING
Original recipe yield: 96 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 12 1/2 pounds green tomatoes, chopped
  • 8 large onions, chopped
  • 10 green bell peppers, chopped
  • 3 teaspoons salt
  • 6 chopped green chile peppers
  • 1 quart distilled white vinegar
  • 1 3/4 cups white sugar
  • 1/2 cup prepared horseradish
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 1/4 teaspoon ground cloves

DIRECTIONS

  1. In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
  2. Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
  3. Boil for 15 minutes, or until tender.
  4. Pack tightly in sterilized jars and seal.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2005 by 5TAILSUP
Thanks for this recipe. I had an abundance of green tomatoes at the end of this season, and since I don't like to waste, I came looking for something to do with them. I was pleasantly surprised. My family loves this recipe. My only question is, why is it suggested that the spices and sugar be put in a cheesecloth. It just melts away into the boiling tomatoes, and leaves a messy cloth to clean up. My guess is that the cheesecloth catches the chunks of clove etc. Am I right?

11 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by blackbeckwith
I haven't made this yet, but it pretty much matches my Mother's recipe, but hers called for bushels & pecks as quantities needed, so I needed a converted recipe. My guess for the spices, is that the original recipe called for whole spices.

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 96

Amount Per Serving

Calories: 41

  • Total Fat: 0.3g
  • Cholesterol: 0mg
  • Sodium: 282mg
  • Total Carbs: 9.7g
  •     Dietary Fiber: 1.1g
  • Protein: 1g

VIEW DETAILED NUTRITION

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