Egg Custard
Chow Chow
(by Sheri and Rhonda of Calvary Couponers)
128 servings (1/4 cup)
(makes 8 quarts)
2 quarts green tomatoes
1 whole hot pepper — optional
3 whole green peppers
3 whole red and yellow bell peppers
5 large onions
3 tablespoons salt
2 cups white vinegar
3 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1 tablespoon turmeric
Put all veggies in food processor (I prefer my Ninja) Put in bowl with 3 tbs salt poured over veggies. Let sit 10 minutes. Squeeze out as much juice as possible by hand.
In very large pot, mix vinegar, sugar, seeds, and turmeric.
Mix all together and boil 5 minutes. Pour over veggies. Heat all until almost boiling. Put in sterilized jars and water bath 15 minutes. Wipe rib of jar, poke a butter knife in side of jar to release air, leave 1″ headspace. Lid, ring-not tight. Let sit at least 24 hrs, then tighten ring and store.
You can eat it as a side dish, eat it with beans, stir it into potato salad, top a hotdog or hamburger with it, etc. Anything that you put pickle relish on, this can be used or added to as well
Per Serving (excluding unknown items): 26 Calories; trace Fat (3.9% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
