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Published July 22, 2009, 12:00 AM

ONLINE EXTRA: CHOW CHOW RECIPE

By: Herald Staff Report,

Grandma’s Chow Chow (Piccalily)

2¼ to 2½ quarts (9 cups) chopped green tomatoes

1¼ to 1½ quarts (4½ cups) diced green and red peppers (can add 4 or 5 jalapeno pepper if you want some heat)

2¼ cups chopped/diced onions

2½ tablespoons pickling salt

Mix all of the ingredients well. Place in a colander lined with cheesecloth and let drain for 2 hours. Squeeze out all the liquid you can and discard.

In a large pot, combine:

5 cups vinegar

2 teaspoons ground ginger

1½ teaspoons ground cloves

1¾ teaspoons ground cinnamon

1½ teaspoons black pepper

1/8 to ¼ cup prepared horseradish

1/8 cup mustard seed

2 cups white sugar

1 cup packed brown sugar

½ teaspoon ground allspice

Bring mixture to a boil and add veggie mix and simmer for 20 minutes. Put into hot jars (½-inch headspace) and then put in boiling water bath for 10 to 15 minutes.as being something that’s made at the beginning of summer.

Source: Marian Moen.

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