Sauce & Pickle Recipes > Chow Chow

How to make chow chow:
A great home made pickle to enjoy with cheese and cold cuts.


1 quart chopped cabbage
3 cups cauliflower florets
2 cups sliced onion (or small whole pickling onions)
2 cups diced green pepper
1 cup diced sweet red pepper
2 cups chopped green tomato
3 tablespoons salt
2 cups vinegar
1 1/4 cups sugar
2 teaspoon dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon white mustard seed
1 teaspoon mixed pickling spices (tied in a muslin bag)
2 teaspoons celery seed
(see measure conversions for more information)


- Put all the cleaned and chopped vegetables together.
- Sprinkle them with salt.
- Stand overnight.
- Put into a colander and allow to drain.
- Put the vinegar, sugar and spices into a saucepan.
- Bring to the boil.
- Decrease heat and allow to simmer for 10 minutes.
- Add the vegetables.
- Boil and simmer for 10 minutes.
- Take out the muslin bag of pickling spices.
- Put the pickles into hot, sterilized jars and seal.