|The Antipasto Table|
|by Michele Scicolone|
200 simple recipes for traditional Italian antipasti to serve as first courses, side dishes, or combined to create entire meals.
Tip: Try do you make hot pickled chow chow for more results.
1 - 10 of 23 for how do you make hot pickled chow chow
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Grind or finely chop tomatoes, cabbage, peppers, and onions. Mix in a large dishpan salt and vegetables and place crushed ice over top. Mash down ...
Chop tomatoes, onions, ... pepper and spice (tied in a cheese cloth bag), and vinegar. Boil about 15 minutes. Pack in pint jars. Hot water bath 10 minutes.
Mix chopped vegetables, ... and spice and cook until it becomes a thick sauce. Pour into hot jars and seal. Process jar 10 minutes in boiling water bath.
Mix it all together; bring to boil. Place it in canning jars and seal. Or cool it and keep in freezer containers. Canning jars is best. This is great ...
Combine vegetables and ... tight. Process 10 minutes in boiling water bath. Yields: 10 pints. Keeps well. (I sometimes make a double batch every 2-3 years.)
Use all or ... syrup first until hot. Blend in ... simmer to boiling. Boil 2 minutes. Put in jars and process 20 minutes. Keeps in refrigerator several weeks.
Chop onions and ... consistency. For crispness, do not over cook. Remove spice bag. Pack into hot jars and seal. (Have lids boiling hot.) Makes about 12 pints.
Slice and soak ... cover. Cook uncovered low heat 4 hours. Use juices from tomatoes and onions. Fill sterilized canning jars and seal. Makes 7 1/2 quarts.
Grind tomatoes, onions, hot and sweet peppers, ... a boil. Add vegetable mixture and simmer for 30 minutes. Place in hot jars and seal. Yield: 13 pints.
Cut up tomatoes, ... to taste. Cook 1 hour until vegetables are soft and a bit crunchy. Can in jars. Makes about 60 jars. Keeps very well for a long time.
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