Mama's Chow Chow

My Mom used to make and can this in huge batches, not only for us to have on hand, but to give as yummy gifts. We also referred to it as a bean relish, because that's primarily how we used it, on pinto beans, black eyed peas, etc. But you could also use it on just about anything else you would use a relish on!

What You'll Need:

Stock Pot
Mixing Bowl
Canning Jars
Large Head of Cabbage, Grated (I use a cheese grater)
1 Large Yellow Sweet Onion, Chopped
1 Large Bell Pepper, Chopped
2 Tablespoons of Salt
1 Teaspoon of Turmeric
2 Teaspoons of Celery Seed
2 Teaspoons of Ground Mustard
2 Teaspoons of Mustard Seed
2 Cups of White Vinegar
1.5 Cups of Sugar

What To Do With It:

Combine cabbage, onion and bell pepper in
a mixing bowl, and sprinkle with salt. Let sit
in the refrigerator for about 6 hours, then drain
well. I grab handfulls of it and squeeze as much
water out as I can! Set aside.

Put all other ingredients into your stock pot,
and simmer them for 15 minutes, then add your
vegetable mix to the liquid, and allow to simmer
for another 10 minutes, then bring to a rolling
boil. Immediately pack into heated canning jars,
leaving about 1/8" of space at the top. Place your
canning lids on and tighten. Set the jars on the
counter upside down to help them seal. Leave
until completely cooled. Once cooled, your chow
chow is ready to enjoy!

* CAUTION - has addictive tendency