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| Virginia Chow Chow
8 large carrots
12 onions
12 large sweet red peppers
2 hot peppers
2 large heads cabbage
3/4 cup of salt
1 11/2 quart of vinegar
6 cups of sugar
3 tablespoons of celery seed
3 tablespoons of mustard seed
1/2 teaspoon of red pepper, optional
Chop all the vegetables together finely, then add the salt. Let stand for 3 hours and drain well. Combine the vinegar and sugar in a large kettle and stir until the sugar dissolves. Add the seasonings and the vegetable mixture and simmer for 20 minutes. Bring to a boil and pack into hot sterilized jars, covering with the liquid, then seal.
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Dips & Sauces Cookbooks
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