Made a double batch (5 quarts) of this night before last. Tweaked it only slightly by including 5 or 6 de-seeded fresh japs and a little cayenne. Also went a little heavier on the bell peppa ration using 2 greens and 2 reds for two heads of cabbage. Ran it all through the food processor which was a bit of a pain in the booty since you can only do small amounts at once. Think next time it all going through the grinder on the medium or coarse plate. Also did the regular old widder lady 10 min boiling water bath canning technqiue instead of the system described in the recipe. It come out muy bueno.
>Sweet Southern Chow-Chow
2 quarts shredded cabbage (about one medium head).
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed
Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.
This recipe doesn't have to sit before it's ready to eat. After it cools, you can start tasting it. You won't be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.