Summer’s End CHOW CHOW with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube

Summer’s End CHOW CHOW

  • 2 heads CABBAGE, chopped
  • 12 GREEN TOMATOES, chopped
  • 2 RED BELL PEPPERS, chopped
  • 2 GREEN BELL PEPPERS, chopped
  • 2 large YELLOW ONIONS, chopped
  • 1 to 2 cups JALAPENOS, chopped other options can be cucumbers, yellow squash or zucchini
  • Place all in a large bowl. Sprinkle with 2 tablespoons SALT and toss. cover and refrigerate for a couple of hours to overnight.
  • 12 cups SUGAR
  • 12 cups white Vinegar 5%
  • 8 cups WATER
  • 4 tablespoons PICKLING SPICE
  • 1 tablespoon SALT
  • 1 tablespoon TUMERIC
  • 2 tablespoons ground dry MUSTARD
  • 1 tablespoon RED PEPPER FLAKES (optional)

Place all the above ingredients into a large stock pot and cook on medium high stirring until the sugar is dissolved. Add the chopped vegetables and continue to cook for 1 hour.

Fill sterilized jars (boiled in water for 10 minutes) with chow chow and juice to 1/4″ headspace.

Top with lids and twist tops. Allow to seal as they cool. There is no need to can. You can simply store in jars in the refrigerator.





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