𝐂𝐡𝐨𝐰 𝐂𝐡𝐨𝐰, 𝐒𝐥𝐚𝐰𝐬 𝐚𝐧𝐝 𝐒𝐚𝐥𝐚𝐝𝐬

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Chow Chow’s
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Chow Chow with No Cabbage (see below)
Chow Chow NCHFP
Chow Chow Ball®
Pickled Spiced Red Cabbage
Coleslaw Scroll down ↓

Pickled Coleslaw  (Pints or smaller)
Southern Chow Chow

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Salads
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Cranberry Salad
Pickled Three-Bean Salad See below also
Pickled Three-Bean Salad by NCHFP

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Slaws
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Chayote and Jicama Slaw NCHFP

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Red Cabbage Slaw

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Pickled Three Bean Salad

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Chow Chow (no cabbage)

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Canning Coleslaw

About 5-6 pints or 12- ½ pints

The great mystery of Canning Coleslaw has been solved. It’s Ball’s Recipe for Freezer Slaw, some just decided to can it instead. Granted it is still safe to can but you need to make additional syrup to ensure full coverage of the Coleslaw. Read note below.

Ingredients

2 lbs Cabbage

1 large green peppers 

3 large carrots

¾ cup of chopped onion

1 tsp salt

SYRUP

1 tsp mustard seed

1 tsp celery seed

1 cup vinegar, 5% acidity

2 cups sugar (you can use less)

½ cup water

Directions

Shred Cabbage, green pepper and carrot. Add onion. Sprinkle with salt; let stand 1 hour. Drain. Combine remaining ingredients in a saucepan. Bring to a boil; boil 3 minutes. Allow to cool. Ladle liquid over cabbage mixture; let stand 5 minutes. Stir well. Pack slaw into jars (pints or ½ pints) leaving 1 inch head-space. Debubble and add extra syrup to the ½ inch head-space; if needed. Wipe rims well and apply lid and ring.

PROCESS in a Boiling Water Bath or Steam Canner for 15 minutes.

This Coleslaw can be drain before use and instead add Mayo based or Coleslaw dressing before use. Or use as is.

NOTE: I always double the syrup because it seems like there is never enough syrup to cover the coleslaw.

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Mama Ruth’s Chow Chow

This is my Mama and Grannie's Chow-Chow recipe. Enjoy!!
NOTE: When you chop the vegetables, for this recipe, do not chop them into real small pieces. You want them to be coarsely chopped.

1 quart chopped cabbage (1 small cabbage)
3 cups chopped cauliflower
2 cups chopped green tomatoes (4 medium size)
2 cups onion (2 medium size)
2 cups chopped sweet green pepper (4 small size)
1 cup chopped sweet red pepper (2 small size)
3 Tablespoons salt
1½ cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard (powder)
1 teaspoon mustard seed
1 teaspoon turmeric½ teaspoon powdered ginger
2½ cups vinegar

Wash and chop all of the vegetables. Then place them in a large pan. Then sprinkle the salt over them and cover the pan with foil. Let the vegetables set in a cool place for 4-6 hours. After they have set for the 4-6 hours, rinse the vegetables in cold water.

Make sure to drain them well. In another pan, mix together the other ingredients. Heat this mixture and let it simmer for 10 minutes. Then combine this mixture with the vegetables. Let the combined mixture simmer for another 10 minutes and come to a low boil. Remove the vegetable mixture form the stove and pack into pint jars. Place lids on the jars and process them in boiling water bath canner for 10 minutes.


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Chow Chow
1 medium head shredded cabbage
1 cup sweet onion, finely chopped
1 cup green tomato, chopped
½ cup chopped green or red bell peppers
2 ½ Tbsp salt

Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
In a large pot, combine the following ingredients and simmer 10 minutes.

2 ½ cups vinegar
1 ¾ cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
3 teaspoons mustard seed

Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes.

Bring to a boil. Then pack, boiling hot, into clean, heated canning jars.
Leave 1/2 inch headspace, clean edge and apply lids and rings. Process in a boiling water bath (being timing after water returns to boil) for ten minutes.

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Chow Chow with Cauliflower