Adjust amounts according to amount of green tomatoes
Instructions
The night before, wash and slice tomatoes in a large pan (not
aluminum) and layer with pickling salt. Layer cabbage leaves
on top. Drain liquid periodically.
The next day, grind vegetables, using larger tool on KitchenAid (cabbage separately
using smaller tool). Rinse well in colander and squeeze dry. Put in large non-corrosive
pan with all other ingredients. Tie the pickling spice only in a bag. Bring all to a
simmer, stirring frequently and adjusting taste as desired.
To sterilize mason jars and lids, wash both. Boil the jars upside down in water fosr a
few minutes. Sterilize lids same as jars, but less time.
When the chow chow is cooked (not mushy) put it up in sterile jars and seal. As jars
cool, the lid will pop inward to make the seal.
Originally Submitted
1/25/2018
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