Instructions: In a large pot, bring syrup to a boil, and boil until thickened. Add vegetables and cook about 5 minutes until good and hot.

Pack in hot sterilized jars (pints or quarts) and seal with hot, sterilized canning lids and rims. Store canned Chow Chow on your pantry shelves for up to 1 year. Chill before serving.

Variations: Substitute any of the following vegetables: yellow summer squash; any mild pepper, such as banana peppers; fresh corn, cut from the cob.

This recipe yields about 6 quarts.

Comments: Chow-Chow was a specialty of my mother-in-law, the late Ella Weeks. When served as a condiment, its mustard base enhances the flavor of cooked, leafy green vegetables, such as collards, kale and mustard greens.

Yield: 6 quarts

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