Chow Chow The Hot Version Recipe For Chicken

CHOW CHOW I

Chow Chow I image

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

Ingredients

12 ½ pounds green tomatoes, chopped
8 large onions, chopped
10 green bell peppers, chopped
3 teaspoons salt
6 chopped green chile peppers
1 quart distilled white vinegar
1 ¾ cups white sugar
½ cup prepared horseradish
1 tablespoon ground cinnamon
1 tablespoon ground allspice
¼ teaspoon ground cloves

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

HOT CHOW CHOW

Hot Chow Chow image

This is a family favorite that my dad loves. I came across it in one of my grandma's old recipe books.

Provided by mountain_mom

Categories Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 large cabbage, finely shredded
1 large onion, finely chopped
6 hot banana peppers, finely chopped
1 large bell pepper, finely chopped
1 tablespoon crushed red pepper flakes
1 large carrot, finely chopped
5 cups cider vinegar
water
2 cups sugar
1/8 cup salt

Steps:

Finely chop or shred all ingredients.
Put cabbage in very large pot and boil until soft.
Add remaining ingredients except vinegar and sugar and boil an additional 30 minutes.
Drain off about half of the liquid.
Add vinegar and sugar, simmer for 30 minutes.
Drain off 1/3 of the liquid before serving.

CHOWCHOW

Chowchow image

Provided by Food Network

Categories condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16

Ingredients

12 cups diced bell peppers, mixed colors
8 cups diced cabbage
8 cups diced yellow onions
6 cups diced green tomatoes
1 jalapeno, cut into small dice
1/4 cup kosher salt
1 tablespoon mustard seeds
2 teaspoons celery seeds
3 cups sugar
2 cups apple cider vinegar
2 teaspoons crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Serving suggestions: beans and cornbread, pulled pork or hot dogs

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.

CHOW-CHOW

Chow-Chow image

Provided by Damaris Phillips

Categories side-dish

Time 8h40m

Yield 3 cups

Number Of Ingredients 13

Ingredients

2 cups shredded red cabbage (about 1/4 head)
1 red bell pepper, small dice (about 1 cup)
1 medium onion, small dice
6 radishes, thinly sliced (about 3/4 cup)
2 tablespoons kosher salt
1/2 cup rice wine vinegar
1/3 to 1/2 cup honey
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1/2 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1 bay leaf
1 Thai chili, quartered if fresh and left whole if dried

Steps:

Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
Press out as much liquid as possible from the vegetables.
Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

CHOWCHOW

Chowchow image

Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn't be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.

Provided by Jocelyn Jackson

Categories Cabbage Tomato Onion Bell Pepper Vinegar Mustard Garlic

Yield Makes about 2 quarts

Number Of Ingredients 12

Ingredients

1 small green cabbage (about 2 lb.), chopped into ½" pieces (about 10 cups)2 large green tomatoes, cut into ½" pieces
1 large sweet onion, cut into ½" pieces
1 large green bell pepper, seeds and ribs removed, cut into ½" pieces
1 large red bell pepper, seeds and ribs removed, cut into ½" pieces
2 Tbsp. pickling salt or 3 Tbsp. kosher salt
1 Tbsp. yellow mustard seeds
1½ cups apple cider vinegar
1½ cups distilled white vinegar
2 cups cane sugar (such as Wholesome) or raw sugar
1 Tbsp. yellow mustard
1 tsp. ground turmeric
2 garlic cloves, finely chopped

Steps:

Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.