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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