Granny’s Chow-Chow Relish
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 cup sugar
- red pepper flakes to taste
- 1/4 cup salt
- 4 cups cider vinegar
- 2 red bell peppers finely chopped
- 2 teaspoons ground allspice
- 4 cups cabbage finely chopped
- 2 pounds green tomatoes finely chopped
- 1 pound onions finely chopped
- Carbohydrate 129.853989103266 g
- Cholesterol 0 mg
- Fat 3.69426185007496 g
- Fiber 32.6209026507101 g
- Protein 23.1077529502518 g
- Saturated Fat 0.734560522622534 g
- Serving Size 1 1 Recipe (2422g)
- Sodium 56040.4092047677 mg
- Sugar 97.2330864525563 g
- Trans Fat 1.38998855500322 g
- Calories 632 calories
Combine the vinegar, sugar, salt, allspice, and red pepper flakes in a large nonreactive stockpot, and bring to a boil. Add the cabbage, tomatoes, onions, and bell peppers, and return to a boil, stirring to ensure that all the ingredients have heated through. Preserve Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks. Can: Use the boiling-water method. Ladle into clean, hot pint canning jars, covering the relish by 1/4 inch with liquid from the stockpot. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. Makes about 5 pints
