Chow Chow

  • 3 heads of medium cabbage, chopped
  • 24 green tomatoes, cut
  • 12 onions, chopped
  • 6 bell peppers
  • 1/4 to 1/2 lb green hot pepper, if desired

Put in stone jar and put 1/2 cup salt and let set overnight.

Pour off and add:

  • sugar to taste
  • 1 1/2 quart vinegar

Cook till onions cook clear. 30 minutes to 1 hour.

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Cheese Ball Bites

Recipe and video by Delish

INGREDIENTS:

  • 12 oz. cream cheese, softened
  • 1 c. shredded Cheddar
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 8 slices bacon, cooked and finely chopped
  • 1/3 c. finely chopped fresh chives
  • 1/3 c. finely chopped pecans
  • 18 pretzels sticks

DIRECTIONS:

  1. Mix together cream cheese, cheddar, garlic powder, and paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
  2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
  3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
  4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)
TOTAL TIME: 
LEVEL: EASY
YIELD: 18

Chow Chow with Mustard

Mrs. Ralph Gulley

  • 1 cup flour
  • 2 small boxes of powdered mustard (or 1 large)
  • 1 Tbsp Turmeric
  • 2 cups sugar
  • 2 cups vinegar

Make a paste, then cook till thick. This will burn easily so cook slowly in heavy pot, stirring constantly.

The night before, cut up or grind:

  • 4 large heads of cabbage
  • 12 green tomatoes
  • 6 green bell peppers
  • 12 whole onions

More or less as to what you have.

Put the vegetables in a stone jar and add 1 cup salt and cover. Let stand overnight.

Next morning, wash and throw away the brine.

Take the vegetables now and add above Paste, taste and add any salt, sugar or vinegar as needed. Cook till it comes to a good boil or vegetables are hot through.

Can while hot.

Chow Chow

Mrs. Marilyn R. Ludwig

  • 2 cups green bell pepper
  • 2 cups red bell pepper
  • 2 cups green tomatoes
  • 1 qt. chopped cabbage
  • 2 cups chopped onion
  • 1 hot pepper

Mix together in 1 quart of vinegar and 2 level Tbsp salt.

Add together in a securely tied cloth bag:

  • 1 level Tbsp celery seed
  • 2 level Tbsp mustard seed

Add the bag to the mixture and cook till tender and thick. Remove the spice bag, ladle into sterilized jars and seal.

No processing necessary.

Red Pepper Relish

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 2 dozen sweet red peppers, half and discard stems and seeds. Put peppers through food chopper using coarse blade – (2 qts. ground peppers)
  • 7 medium onions, also ground – (3 cups ground)

Combine undrained vegetables with remaining ingredients:

  • 3 cups white or cider vinegar
  • 3 cups sugar
  • 2 Tbsp salt
  • 2 Tbsp mustard seed

Simmer uncovered for 30 minutes. Seal at once in hot sterilized jars. Makes 5 pts. Chill before serving.

If wanted, may add a pod or two of hot pepper when grinding bell peppers.

Bell Pepper Relish

Mrs. G. E. Lindsey
Bernice, La.

  • 1 dozen red peppers
  • 1 dozen green peppers
  • 1 dozen large white onions

Ground together, and put in pan and pour boiling water over. Let stand 10 minutes. Drain. Pour boiling water over this mixture again. Set aside 10 minutes again. Drain well. Use cheesecloth bag.

Combine:

  • 2 1/2 cups sugar
  • 3 cups vinegar
  • 2 Tbsp. salt

Put peppers and onions in and boil for about 20 – 25 minutes. Seal while hot.

 

Dill – Pickled Okra

Make brine of:

  • 1 qt water
  • 1 pt white vinegar
  • 1/2 cup salt

Simmer

Wash, trim 3 lbs young, uncut okra and place standing up in jar.

Add:

  • Celery leaves
  • 1 red hot pepper
  • 1 garlic clove or more
  • large head of dills and stems (or dried)

Cover with hot brine, seal and let stand for a few weeks. Okra should be crisp and really good.

Cucumber Pickles

Mrs. Christine L. Everett

  • 2 cups vinegar
  • 1/2 cup water
  • 1 cut sugar

Bring to a boil. Add cucumbers, cup up or whole, and cook until green color leaves cucumbers.

To 1 pint jar, add:

  • 3 or more slices onion
  • 1 or 2 pods of hot pepper
  • 1 Tbsp salt
  • 1 tsp mustard seed

Pack cucumbers in jar and pour hot juice over them and seal.

Sweet Cucumber Pickles

Mrs. Inez Holder
Bernice, La. #29 OES

Cumbers washed and covered with brine strong enough to float an egg. (Rain water is best.) Let sit 10 days.

Remove from salt water, rinse and slice. Cover with clear water and set aside for 24 hours.

Remove from clear water and cover with Alum water made by adding 2 tsp. alum to each quart of water.

Bring slowly to boiling point, but DO NOT BOIL. Keep warm for 2 hours. Remove from hot Alum water and chill in ice water until sliced cucumbers are thoroughly chilled.

For each quart vinegar, add:

  • 2 lbs sugar
  • 1 tsp cloves
  • 2 tsp cinnamon

Tie spice in bag. Boil for 5 minutes. Add cucumbers which have been well drained from ice water to the boiling syrup. Let stand 8 minutes. Pack in jars and cover with liquid. For the next 3 mornings, drain off syrup and reheat to the boiling point and pour it back over pickles. On the third morning, seal the jars.