Texas Hot Cha Chowchow

Texas is a barbecue state for sure - and rightly so. This chowchow is great when grilling or barbecuing outdoors.

• 2 pounds (4 - 5 medium) green tomatoes
• 1-1/2 pounds (about 1 head) white cabbage
• 1 pound onions, preferably sweet
• 2 large bell peppers, one red, one green
• 6 to 8 fresh jalapenos
• 3 tablespoons pickling salt
• 2-1/2 cups cider vinegar
• 1-1/2 cups sugar
• 2 tablespoons pickling spice
• 1 tablespoon celery seeds
• 1 tablespoon mustard seeds
• 2 teaspoons powdered ginger

METHOD

Chop all the vegetables in batches in a food processor. Chowchow is usually chopped fine, but stop short of pureeing it. You want some fresh vegetable texture to remain.

Place all the vegetables in a large bowl, and sprinkle them with the salt. Let the vegetables sit for at least 2 hours and up to 4 hours, stirring them occasionally. They will release a good bit of liquid while they rest.

Prepare pint canning jars according to the manufacturer's directions.

Bring the vinegar, sugar, and spices to a boil in a large pan or stockpot. Reduce the heat, and simmer 10 minutes. Drain the vegetables - don't rinse them- add them to the pan, and continue simmering for another 10 minutes. Bring the mixture to a rolling boil, and boil for 2 to 3 minutes.

Spoon the chowchow into the prepared jars, leaving at least 1/2 inch head space, and process them for 10 minutes.

Let the chowchow sit a week to develop its flavor..

Yield: about 5 pints

this recipe from www.inmamaskithchen.com

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Reprinted with permission from Texas Home Cooking© Cheryl Alter Jamison and Bill Jamison, published by Harvard Common Press

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