Suggestions....Pintos and Chow-Chow...

Here ya go...
http://www.pickyourown.org/SouthernChowChow.htm

here is one I use aprox every 2 years,

[FONT=&quot]CHOW CHOW RELISH[/FONT]
[FONT=&quot](just like at home growing up in NC)[/FONT]

[FONT=&quot]1 quart[/FONT][FONT=&quot] chopped cabbage[/FONT]
[FONT=&quot] (about 1 small head)[/FONT]
[FONT=&quot]3 cups[/FONT][FONT=&quot] chopped cauliflower[/FONT]
[FONT=&quot] (about 1 medium head)[/FONT]
[FONT=&quot]2 cups[/FONT][FONT=&quot] chopped green tomatoes[/FONT]
[FONT=&quot] (about 4 medium)[/FONT]
[FONT=&quot]2 cups[/FONT][FONT=&quot] chopped onions[/FONT]
[FONT=&quot] (about 2 medium)[/FONT]
[FONT=&quot]2 cups[/FONT][FONT=&quot] chopped sweet green peppers [/FONT]
[FONT=&quot] (about 4 small)[/FONT]
[FONT=&quot]1 cup[/FONT][FONT=&quot] chopped sweet red peppers[/FONT]
[FONT=&quot] (about 2 small)[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]3 tablespoons[/FONT][FONT=&quot] salt[/FONT]
[FONT=&quot]1 1/2 cups[/FONT][FONT=&quot] sugar[/FONT]
[FONT=&quot]2 teaspoons[/FONT][FONT=&quot] celery seed[/FONT]
[FONT=&quot]2 teaspoons[/FONT][FONT=&quot] dry mustard[/FONT]
[FONT=&quot]1 teaspoon[/FONT][FONT=&quot] mustard seed[/FONT]
[FONT=&quot]1 teaspoon[/FONT][FONT=&quot] turmeric[/FONT]
[FONT=&quot]1/2 teaspoon[/FONT][FONT=&quot] ginger[/FONT]
[FONT=&quot]2 1/2 cups[/FONT][FONT=&quot] vinegar[/FONT]

[FONT=&quot]Combine chopped vegetables; sprinkle with salt and let stand over night (or 24 hours) in a cool place.[/FONT]
[FONT=&quot]Drain well. [/FONT]
[FONT=&quot]Combine vinegar, sugar and spices in a large sauce pot and simmer 10 minutes. [/FONT]
[FONT=&quot]Add vegetables and simmer another 10 minutes. [/FONT]
[FONT=&quot]Bring to boil then pack hot into hot jars, leaving 1/4-inch head space. [/FONT]
[FONT=&quot]Adjust caps. [/FONT]
[FONT=&quot]Process 10 minutes in boiling water bath. [/FONT]
[FONT=&quot]Makes about 4 pints[/FONT][FONT=&quot].[/FONT]

If you have never had it, pepper relish is delish on beans too.

Relish, Chow-Chow, Rock
INGREDIENTS:
16 medium green tomatoes
1 medium head cabbage
6 medium onions
6 green peppers
6 sweet red peppers
1/4 cup flaked pickling salt
2 Tbs prepared mustard
6 cups white vinegar
2 1/2 cups sugar
1 1/2 tsp turmeric
1 tsp powdered ginger
2 Tbs mustard seeds
1 Tbs celery seeds
1 Tbs mixed pickling spices, tied in a cheesecloth bag

Preparation:
1 With a sharp knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, turmeric, ginger, mustard seeds, celery seeds,. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the vegetables immediately into the clean, hot pint jars, leaving 1/4" headspace. Be sure the liquid covers the vegetable in the jars. Seal. Process 10 minutes in a boiling water bath or steam canner. Remove and place on wire racks and allow to cool. Then grab your mate, and Chow Chow Chow! Servings: 1 Yield: 6-8 pints Recipe Type Condiment Recipe Source Author: Carey W. Starzinger
Source: BBQ List, Carey Starzinger, 1996/07/07

Dupe

Wow! Outstanding. Thanks for startin' this thread N8.

Um...I didn't even know what chow chow was until reading this thread. Do I have to turn in my "Southern" card?:icon_blush: