Instructions: You asked me to look for Grannys chow-chow recipe, and here it is. I know she always made sure to use a big enameled pot or a stainless steel one.

She said that aluminum would make the pickle discolor and turn dark.

Grind all vegetables and mix with 1/2 cup pickling salt. Let set overnight.

Next morning, place vegetables in a colendar and press down firmly to force out as much of the brine as possible. Put spices in a cheesecloth and add to the sugar and vinegar. simmer for 20 minutes. Add vegetables and boil for 15 minutes. Pack into sterilized jars and seal at once.

Note: I havent made this myself, but I ate a lot of it as a kid. I can remember this always being on the table when she made pork chops. It doesnt say how many jars this will fill, but it looks like it might be 8-10 pints.

Ill bet this could easily be cut in half. And Ill bet you could use the food processor to "grind" the vegetables...an appliance Granny didnt have.

She used this big metal thing that had to clamp on to the kitchen table, and you turned a handle to force the veggies through.

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