If you plant a garden every summer season and looking for a way to use up some of your excess garden vegetables, this is a great southern relish recipe to make. You will want to store your jars in a cool and dry place when finished. If you like to give homemade goodies as gifts, this makes a great gift to those on your gift giving list.
Water bath canner, canning jars, seals, rings, jar lifter, funnel and a ladle.
Chow Chow Relish Recipe
- 2 pints carrots, cut into slices
- 2 pints small sweet pickles
- 3 pints lima beans
- 1 head of cabbage, cut into pieces
- 4 pints cauliflower, chopped into pieces
- 2 cups water and celery juice
- 3 pints celery, chopped into small pieces
- 3 pints red and yellow sweet peppers, diced
- 1 pint of onions, chopped
- 1 pint canned yellow corn
- 8 cups granulated sugar
- 4 cups white vinegar
- 4 teaspoons table salt
In a large stock pot with hot water, cook the peppers, lima beans, cabbage and cauliflower until they are fork tender. Drain water and set aside. Using the same stock pot, cook your celery in 2 cups of boiling water until it’s fork tender. Drain celery juice into a bowl and set aside. Add celery to the first vegetable mixture.
Drain sweet pickles and reserve juice for later use. Add sweet pickles and drained onions to vegetables and mix well. In your stock pot, combine the granulated sugar, white vinegar, sweet pickle juice, celery juice, 2 cups of water and table salt. Bring this mixture to a boil and then stir in the mixed cooked vegetables. All this mixture to come to a boil and boil for 2 minutes. Turn off heat.
Ladle relish into clean, hot and sterilized jars. I like to use wide mouth pint-sized jars for canning relish.
This recipe will make approximately 15 pint jars.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: inthekitchenwithshelly.com