Recipe review, chow chow, picadilli or millionaire's relish

[Guest guest]

In the summer I had the volunteer summer squash that wanted to take over the

world. It

did not suceed in taking over the world, but did take over about half the

garden! it was

VERY productive, with sunburst very light green squash. This recipe was a very

nice way to

use it and preserve it. I was telling my partner (who is from New Orleans), " oh

someone

posted a relish in my veggie group, it calls for a lot of summer squash, maybe

we should

try it " (to use some of the squash) " it is called chow chow, or something like

this " .....he got

very excited!!! chow chow! " I love chow chow, have not had it outside of NO!!! "

so he

helped me make some and can it.

 

The changes I made:

 

I added hot peppers (of course)

 

I did not do the pickling salt soak and rinse step. I just salted the veggies a

bit and

cooked them right away. I did not want to leach the vitamins out, this is why I

omitted this

step. It did turn out very good, we made A LOT and there are hardly any jars

left now. It

goes great with many types of beans, in sandwiches, on and on....

 

cabrita @ los angeles

 

This was Posted by steffdav46 on august 17 2007: (thanks for the recipe!, not

sure what

your name is or if you are still in the group?)

 

_____________________________

 

Recipe: Millionaire Relish

 

MILLIONAIRE RELISH

Makes 24 1/2 pints and can be halved

 

3 quarts (12-14cups)zucchini

3 large onions

3 red peppers

3 green peppers

 

Put vegetables through a grinder w/course blade or finely chop after

peeling and seeding. (I left the skin on the zucchini)

 

Cover with 1 1/2 cups pickling salt and 16 cups cold water.

Let stand overnight or for several hours. Drain and rinse well with

cold water.

 

Add:

4 1/2 cups sugar

2 Tbsp tumeric

2 Tbsp mustard seed

1 Tbsp celery seed

4 cups vinegar

 

Mix well and cook for 5 mins. at a bubbling boil.

Mix 1/2 cup flour and 1/2 cup vinegar and add to mixture to thicken.

Continue to cook another 5 mins.

 

Pour into sterilized jars and process in hotwater bath for 5 mins. If

you use larger jars, process for 10 mins.