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chow chow

(1 rating)
cyrene avatar
Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

This canning project works well in late summer as gardening begins to wind down. Chow chow does not require the youngest , tiniest vegetables, so it is a way to use the last of the seasons yield.

(1 rating)
method Canning/Preserving

Ingredients For chow chow

  • 4 c
    lima beans
  • 4 c
    green string beans
  • 2 c
    yellow wax beans
  • 2 c
    cabbage, chopped
  • 4 c
    cauliflower florets
  • 4 c
    carrots, sliced
  • 4 c
    celery, cut in chunks
  • 4 c
    red and green peppers, chopped
  • 4 c
    small white onions
  • 4 c
    cucumbers, cut in chunks
  • 4 c
    corn kernels
  • 4 c
    granulated sugar
  • 3 c
    apple cider vinegar
  • 1 c
    water
  • 1 Tbsp
    pickling spice
  • 1 Tbsp
    mustard seed
  • 1 Tbsp
    celery seed

How To Make chow chow

  • 1
    Cook each vegetable separately until tender but not mushy. When each one is finished lift out of hot water with slotted spoon and rinse with cold water to stop its cooking and preserve its color. Drain, then layer into a large pan.
  • 2
    Combine the sugar, vinegar, water and spices in a 15 quart stockpot (or do half a batch at a time in an 8 quart kettle) and bring to a boil. Make sure the sugar is fully dissolved, then spoon all the vegetables(or half of them,depending upon the size of the kettle) into the syrup and boil for 5 minutes.
  • 3
    Stir gently only to mix the vegetables well. Spoon into hot sterilized jars and seal.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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