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
SOUTHERN CHOW CHOW
Steps:
- Clean and sterilize 2 quart-size canning jars with lids.
- Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
- Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.
CHOW CHOW PENNSYLVANIA DUTCH
The Pennsylvania Dutch are famous for their pickles, relishes and condiments, often served as part of the traditional 'sweets and sours' with a large meal. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of chow-chow to sell for a fund-raiser. This is my grandmother's recipe. It is, without a doubt, the best chow-chow I have ever eaten. I have only tasted one store-bought variety that came close, and it was purchased at a farmers' market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. It takes some effort, but will reap the rewards for months. ................................................................................................................. From Wikipedia, the free encyclopedia, this article is about the relish. Chow-chow (chowchow, chow chow) is a Nova Scotian and American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar and served cold. Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Chow-chow found its way to the Southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. The term "chow-chow" is reportedly based on the French word chou for cabbage. Food historian Luis W. Fernandez claims a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India.
Provided by MadCity Dale
Categories Vegetable
Time 3h
Yield 16 pints
Number Of Ingredients 14
Steps:
- Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
- Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
- RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.
Nutrition Facts : Calories 656.7, Fat 1.5, SaturatedFat 0.2, Sodium 2092.8, Carbohydrate 137.9, Fiber 18.6, Sugar 87.8, Protein 18
CHOWCHOW
Steps:
- Bring a large kettle 1/4 full of salted water to a boil. Add the string beans, cauliflower, corn and fresh limas (if using frozen limas, do not add yet) and cook until just tender, about 5 minutes. Drain and plunge the vegetables into cold water to stop the cooking. When cool, drain again and set aside.
- Return kettle to the stove and add the vinegar, sugar, salt, dry mustard, celery seeds, mustard seeds and turmeric. Bring just to a boil. Add the tomatoes, red and green bell peppers and onions. (If you are using frozen limas, add them now.) Simmer for 10 minutes. Add the cooled vegetables to the pot and cook another 10 minutes.
- Have ready 8 hot, sterilized pint (2-cup) canning jars and lids. (See pickled peppers for sterilizing instructions.) Pour chowchow into the jars, leaving about 1/4inch of space below the lip. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
- Using tongs, remove jars from kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1197 milligrams, Sugar 36 grams, TransFat 0 grams
CHOWCHOW
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
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.
CHOW-CHOW
We grew a TON of tomatoes this last season. There were still blooms on the plants in November when we got our first frost. But Andy was on top of things and ran outside and plucked off all the remaining tomatoes so they wouldn't be ruined. We ended up with what seemed like an overwhelming amount of tomatoes, mostly green but some good red ones too. We decided to make Chow Chow with them. For those who don't know, it is a green tomato relish made with the final harvest vegetables, and is very popular here in Tennessee. It is most commonly used to season pinto beans or white beans, which are also very popular in the South. They are cooked with ham and everyone down here just loves them. Take a big spoonful of chow chow and put it on top of your bowl full of beans before you eat them. Since I tried my first chow chow, I can't eat beans without it. We had no idea how to make it so we pulled about a dozen recipes off the internet and just used them as a guide, incorporating our favorite aspects of each recipe into our own Chow Chow. Neither one of us had ever canned on our own before, so it was a really big deal to us! We are quite proud of our finished product. We ended up with a lot of it and gave it out as Christmas gifts to a lot of our friends.
Provided by Chef Porkpie
Categories Chutneys
Time P2DT20m
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 18
Steps:
- Add 1 cup of the salt to the chopped tomatoes in a very large plastic or glass bowl (must be non-reactive, not metal). Mix well & let stand overnight. This might be a good time to clean the remaining vegetables. Thoroughly wash them, removing cores and seeds from peppers, leaves & core from cauliflower and any other undesirable parts. Then thoroughly drain the water off them and store them covered in the fridge until ready to use.
- Next day: drain the tomatoes and place in a large, non-reactive stock-pot but don't turn on the heat yet. (The only one I could think of was the kind coated with enamel, so I went out an got a huge one).
- Either get out your food processor, or a nice big sharp chef's knife because you need to FINELY chop the remaining vegetables (bell peppers, cabbage, cauliflower, celery, onions, hot peppers, garlic). Add all to to the stock pot with the tomatoes.
- Add vinegar, remaining 1/4 cup salt, horseradish, spices.
- Slowly bring to a boil, and simmer about 10 minutes or until onions are getting tender.
- Pack into freshly cleaned & hot canning jars leaving 1/4 to 1/2 inch headspace (depending on jar size) place lids on and screw the rings on.
- Process in a hot water bath for 15 minutes by submerging over the tops in a deep pot of hot (almost boiling) water on the stove for 15 minutes. Remove from the pot and let cool and seal.
- My personal critique:.
- I like more onions, like say, double this amount. I'd also just as soon use 2 heads of cabbage as 1 cabbage & 1 cauliflower but that's just me. The cider vinegar could just as easily be white vinegar, and the sugar could also be all brown or all white. Obviously any changes would make a difference in flavor but not enough for me to care. And the spices, I thought some were overdone, mainly the turmeric, allspice and cloves. If I did it again I'd choose to still add them but reduce their amounts to 1/2. Conversely, I think there could be more ginger & ground mustard -- maybe double them? (Read next year's critique.) And lastly, I think we should have added ground black pepper. Many of the recipes called for it, and frankly I think we just forgot. Seems like the recipes call for about 1 tablespoon per gallon of chopped veggies. See you next year!
GREEN TOMATO CHOWCHOW
My grandmom's long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 cups.
Number Of Ingredients 9
Steps:
- Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
CAULIFLOWER CHOWCHOW
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain cauliflower. Transfer to a rimmed baking sheet and set aside.
- Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
- Add cauliflower to saucepan; bring to a boil. Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes. Transfer mixture and pickling juices to a 1-quart jar. Let cool slightly, cover, and chill. Serve within 1 month.
More about "chowchow recipes"
CHOWCHOW RECIPES TO RELISH | SOUTHERN LIVING
From southernliving.com
Estimated Reading Time 50 secs
CHOW CHOW RELISH : TASTE OF SOUTHERN
From tasteofsouthern.com
5/5 (45)Category CanningServings 6Total Time 2 hrs 40 mins
CHOWCHOW RECIPE | MYRECIPES
From myrecipes.com
Total Time 4 hrs 5 mins
HOMEMADE CHOW CHOW RELISH - EASY RECIPE - JULIAS SIMPLY …
From juliassimplysouthern.com
SUMMER VEGETABLE CHOWCHOW | CANADIAN LIVING
From canadianliving.com
CHEF THOMAS KELLER’S CHOW-CHOW RECIPE: HOW TO MAKE …
From masterclass.com
BEST - EVER CHOW CHOW - RECIPE | COOKS.COM
From cooks.com
CHOW CHOW - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SAUSAGES WITH GRILLED-ONION CHOWCHOW RECIPE - FOOD & WINE
From foodandwine.com
OLD-FASHIONED CHOW-CHOW | GEORGIA GROWN
From georgiagrown.com
CHOWCHOW RECIPE - LINTON HOPKINS | FOOD & WINE
From foodandwine.com
HOW TO USE CHOW-CHOW RELISH (21 WAYS TO USE CHOW CHOW)
From armadillopepper.com
7 SIMPLE STEPS TO MAKE DELICIOUS SOUTHERN CHOW-CHOW AND HOW …
From morningchores.com
NOVA SCOTIA GREEN TOMATO CHOW CHOW - JUST PLAIN COOKING
From justplaincooking.ca
23 EASY AND TASTY CHOW CHOW RECIPES BY HOME COOKS
From cookpad.com
HOW TO MAKE OLD-FASHIONED CHOW CHOW | GEORGIA GROWN
From georgiagrown.com
CHOWCHOW | MIDWEST LIVING
From midwestliving.com
CHOW-CHOW RECIPE ON FOOD52 | RECIPE | CHOW CHOW RECIPE, …
From pinterest.ca
RECIPE | CHOW CHOW | THE AMISH VILLAGE
From amishvillage.com
OLD FASHIONED CHOW-CHOW RELISH - LOVELESS CAFE
From lovelesscafe.com
HOMEMADE AMISH CHOW CHOW RELISH RECIPE | AMISH COOKING
From amish365.com
LOST FAMILY RECIPE FOR CHOW-CHOW (POLISH STYLE)
From polishforums.com
CHOW CHOW MOR KOOTU RECIPE - SUBBUS KITCHEN
From subbuskitchen.com
10 BEST CHOW CHOW FRUIT RECIPES | YUMMLY
From yummly.com
SMALL BATCH CHOW CHOW | KITCHENGETAWAY.COM
From kitchengetaway.com
NANNIE'S CHOW-CHOW RELISH RECIPE | SOUTHERN LIVING
From southernliving.com
CORN CHOWCHOW RECIPE | MYRECIPES
From myrecipes.com
THE ULTIMATE CHOW CHOW RECIPE - HOME MADE ZAGAT
From thisbagogirl.com
CHOWCHOW RECIPE - COOKING WITH PAULA DEEN
From pauladeenmagazine.com
CHOW CHOW FROM “SOUTHERN FROM SCRATCH”
From southernkitchen.com
CHOW CHOW - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
HOW TO MAKE FERMENTED CHOW CHOW (YOU'LL LOVE IT ON JUST
From momswhosave.com
SOUTHERN CHOW CHOW RECIPE - HOW TO MAKE AUTHENTIC CHOW …
From youtube.com
360 CHOW CHOW RECIPE IDEAS IN 2022 - PINTEREST
From pinterest.ca
CHOW CHOW CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
RECIPE - CHOW-CHOW (GREEN & RED TOMATO CHUTNEY)
From lcbo.com
WHAT IS CHOW CHOW AND HOW DO YOU MAKE IT? | ALLRECIPES
From allrecipes.com
10 BEST GREEN CABBAGE CHOW CHOW RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love