Best In Chow Recipes
CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
CHOWCHOW
Steps:
- Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
- In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
- Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.
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HOW TO MAKE OLD-FASHIONED CHOW CHOW | GEORGIA GROWN
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- Prepare ingredients for a food processor. Peel and core tomatoes, take the skin off the onions, and slice and deseed bell peppers.
- Finely chop ingredients in a food processor. Depending on the size of your food processor, you may need to chop each ingredient separately.
- Combine the chopped cabbage, onions, green and red bell peppers, tomatoes, and salt in a large bowl. Let the mixture sit overnight in the refrigerator, then drain the next day.
- In a large saucepan over medium heat combine the sugar, mustard, turmeric, ginger, mustard seed, celery seed, whole spices, and vinegar. Simmer the mixture for 10 minutes.
- Place jars in waterbath canner or large pot with rack in the bottom and fill with enough water to cover the jars. Bring to a simmer (180°F) and simmer for at least 10 minutes.
- Pack the chow-chow into hot, sterilized jars, leaving 1/2 inch head space in jar. Remove air bubbles by running a spoon around the rim of the jar if needed.
- Place jars in waterbath canner or pot with rack. Heat the jar in a boiling water bath for 10 minutes to seal the lids. Remove with jar lifters, keeping upright at all times.
- Let jars cool on a cutting board or towel with 2 inches of space between each jar for 12 to 24 hours. After cooling, be sure to inspect the seal; here should be no flex when center is pressed.
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