Grandmama Tillie’s Chow Chow Recipe

Ingredients

4 cups Green Tomatoes

4 cups Cabbage

4 cups Onions (Vidalia) *

12 Green Peppers – Hot & Bell  (Hot sweet Bananas) *

3 cups sugar (Original recipe! – I cut back on sugar, no more than 1 1/2 cups) *

1/2 cups salt

1 tablespoon Celery Seed

2 Tablespoons Mustard Seed

1 1/2 Teaspoon Tumeric

4 cups Vinegar (Tillie used white vinegar.  I prefer Apple Cider and just a splash of Balsamic for additional flavor) *

2 cups water

Chop vegetables up and let stand overnight in salt. Rinse vegetables and drain 24 hours later and then combine other ingredients. Bring to a boil and simmer 3 minutes.  Seal in hot sterilized jars.

•  I take liberties with the original using the Apple Cider and Balsamic Vinegars (just a splash of the Balsamic as you do not want to discolor the batch. I also add just a touch of fresh garlic to each jar and always use vidalia onions.  For a slightly hotter batch, cut a slice of hot pepper and put in the jar before sealing.

Mama (Sarah Feemster Russell) says you should always let the batch set up a couple of weeks before serving.  I tend to put a small jar in the fridge I’m tasting from.

This is the recipe that Jim and Tillie Feemster passed down – my grandparents. Enjoy!