This old recipe is a blue ribbon prize winner from an 1880's southern cookbook, adapted to modern canning standards.

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Name: DEEP SOUTH CHOW CHOW RELISH
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large cabbage; 1 gallon wine vinegar; 1 pint kosher or canning salt; 2 gallons cucumbers; 1 lb. brown sugar; 1 tbsp. cayenne pepper; 1 tbsp. black pepper; 2 tbsp. turmeric; 6 onions; Seasonings:; 1 lb. brown sugar; 1 tbsp. cayenne pepper; 1 tbsp. black pepper; 2 gal. pure wine vinegar; 2 tbsp. turmeric; 6 onions chopped fine or grated

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INGREDIENTS

1 large cabbage
1 gallon wine vinegar
1 pint kosher ; or canning salt
2 gallons cucumbers
1 lb. brown sugar
1 tbsp. cayenne pepper
1 tbsp. black pepper
2 tbsp. turmeric
6 onions
Seasonings:
1 lb. brown sugar
1 tbsp. cayenne pepper
1 tbsp. black pepper
2 gal. pure wine vinegar
2 tbsp. turmeric
6 onions ; chopped fine or grated

Recipe

INSTRUCTIONS

2 gallon of cucumbers, green or pickled, and add to it cut in pieces the size of the end of little finger. Then chop very fine 2 gallons more of cucumbers or pickles and add to the above.

Pour into clean, hot, pint size canning jars and seal according to manufacturer's directions. Process 10 minutes in a boiling water bath. Leave at least 3 weeks before using. If any jars have a failed seal when cooled, store those in the refrigerator to use right away.

NOTES

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DEEP SOUTH CHOW CHOW RELISH

1 large cabbage
1 gallon wine vinegar
1 pint kosher or canning salt
2 gallons cucumbers
1 lb. brown sugar
1 tbsp. cayenne pepper
1 tbsp. black pepper
2 tbsp. turmeric
6 onions
 Seasonings:
1 lb. brown sugar
1 tbsp. cayenne pepper
1 tbsp. black pepper
2 gal. pure wine vinegar
2 tbsp. turmeric
6 onions chopped fine or grated

Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly 1 pint coarse salt. Let it remain in salt 12 hours, then scald the cut up cabbage with 1 gal. of boiling vinegar.
 
2 gallon of cucumbers, green or pickled, and add to it cut in pieces the size of the end of little finger. Then chop very fine 2 gallons more of cucumbers or pickles and add to the above.

Add seasonings and then put it on to cook in a large porcelain kettle, with a slow fire, for 12 hours. Stir occasionally to keep it from burning. You can add more paprika than is given here if you like it hot.
 
Pour into clean, hot, pint size canning jars and seal according to manufacturer's directions. Process 10 minutes in a boiling water bath. Leave at least 3 weeks before using. If any jars have a failed seal when cooled, store those in the refrigerator to use right away.

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Nutrition

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Serving Size: 1 Recipe (11976g)
Recipe Makes: 1 Serving

Calories: 6077
Calories from Fat: 72 (1%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 963.6mg		33 %
Potassium 13733.5mg		361 %
Total Carbohydrate 1348.3g		397 %
	Dietary Fiber 96.1g	384 %
	Sugars, other 1252.2g
Protein 70.7g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6077

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