Chowchow Recipes

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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

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

SOUTHERN CHOW CHOW



Southern Chow Chow image

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

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



CHOW CHOW Pennsylvania Dutch image

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

1 lb dried navy beans
1 lb dried red kidney beans
1 quart lima beans (about 5 pounds unshelled)
2 lbs string, beans (snap, combination of yellow and green)
1 large head cauliflower
1 bunch celery
4 large sweet red peppers
4 large sweet green peppers
2 lbs carrots
1 1/2 cups boiling onions (can used canned cocktail onions, rinsed and drained)
1 1/2 cups sweet gherkins (can used canned, rinsed and drained)
1 gallon white vinegar
6 cups granulated sugar
1/4 cup canning salt (to taste)

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



Chowchow image

Provided by Molly O'Neill

Categories     condiments

Time 45m

Yield 8 pint jars

Number Of Ingredients 15

4 cups string beans, trimmed and cut into 1-inch lengths
1/2 head cauliflower, broken into small flowerets
1 1/2 cups fresh corn kernels
1 1/2 cups fresh or frozen lima beans
6 cups cider vinegar
1 cup sugar
1/3 cup kosher salt
5 tablespoons dry mustard
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 1/2 teaspoons turmeric
4 cups green tomatoes, cut into 1-inch chunks
2 green bell peppers, stemmed, seeded and cut into 1/2-inch dice
1 red bell pepper, stemmed, seeded and cut into 1/2-inch dice
2 red onions, peeled and cut into 1/2-inch dice

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



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

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.

CHOW-CHOW



Chow-Chow image

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

2 gallons finely chopped green tomatoes (I threw in some red ones, too)
7 bell peppers (3 green, 2 red, 2 yellow)
1 head cabbage
1 head cauliflower
1 bunch celery (use the whole thing, including heart with leaves, just trim off a little of the root end)
6 large yellow onions (maybe 8 or 9 medium ones?)
2 1/2 quarts cider vinegar
2 cups white sugar
1 cup brown sugar
8 fresh hot peppers (serrano, cayenne, jalapeno or Tabasco)
1 1/4 cups canning & pickling salt
1 (4 ounce) jar prepared horseradish
8 large heads of garlic, separated & peeled
4 tablespoons turmeric
3 tablespoons ground mustard
3 tablespoons ground allspice
3 tablespoons ground cloves
4 teaspoons ground ginger

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



Green Tomato Chowchow image

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

3 pounds green tomatoes (about 5 medium)
2 tablespoons salt
1 medium head cabbage
1 pound onions (about 3 medium)
1 pound green and sweet red peppers (about 3 medium), seeded
1 jalapeno pepper, seeded and chopped, optional
4 cups cider vinegar
2-3/4 cups sugar
4 teaspoons mixed pickling spices

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



Cauliflower ChowChow image

Provided by The Bon Appétit Test Kitchen

Time 30m

Yield Makes 1 quart

Number Of Ingredients 8

4 cups 1/2" cauliflower florets (cut from 1 large head)
Kosher salt
1 cup apple cider vinegar
2/3 cup finely chopped onion
5 1/2 tablespoons sugar
4 teaspoons yellow mustard seeds
1 1/4 teaspoons (generous) dry mustard
1 1/4 teaspoons (generous) celery seeds

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.

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From pauladeenmagazine.com


HOW TO MAKE FERMENTED CHOW CHOW (YOU'LL LOVE IT ON JUST
2021-03-18 Fermented Chow Chow Recipe. Here’s everything you need to make fermented chow chow. Start by chopping the red cabbage, onion, green tomato, green pepper, and garlic. Cut the corn off the cob. Fill a bowl with the vegetables, and note the weight. Prepare your brine by filling a quart jar with water. Add your designated amount of salt.
From momswhosave.com


SOUTHERN CHOW CHOW RECIPE - HOW TO MAKE AUTHENTIC CHOW …
Southern chow chow recipe - One of the finest things about #SouthernCooking is our incredible repertoire of pickles - and one of the very best#ChowChow. Chow...
From youtube.com


360 CHOW CHOW RECIPE IDEAS IN 2022 - PINTEREST
See more ideas about chow chow recipe, chow chow, food. Mar 11, 2022 - Explore Rita Seguin's board "Chow chow recipe", followed by 110 people on Pinterest. See more ideas about chow chow recipe, chow chow, food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


CHOW CHOW CURRY RECIPE BY ARCHANA'S KITCHEN
Heat oil in a saute pan; add mustard seeds, split urad dal and allow it to crackle and the dal to turn slightly golden. Stir in the curry leaves, turmeric powder, asafoetida powder, salt and the steamed chow chow. Stir on high heat for about a minute and …
From archanaskitchen.com


RECIPE - CHOW-CHOW (GREEN & RED TOMATO CHUTNEY)
1/3 cup (80 mL) brown sugar. 1. In a large bowl, combine tomatoes, onion, pepper and salt. Cover and let stand at room temperature for at least 6 hours, then strain through a small-holed colander or mesh strainer over the sink, gently pressing to squeeze out …
From lcbo.com


WHAT IS CHOW CHOW AND HOW DO YOU MAKE IT? | ALLRECIPES
Directions: Combine tomatoes, onions, bell peppers, and salt in a large bowl. Let stand overnight. Drain the mixture and add hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in a cheesecloth or porous bag, and add to the mixture. Boil the mixture for 15 minutes, or until tender.
From allrecipes.com


10 BEST GREEN CABBAGE CHOW CHOW RECIPES | YUMMLY
2022-05-04 chopped bell pepper, vegetable, cabbage, light brown sugar, garlic and 7 more. Chow-Chow to the rescue!! Two Lucky Spoons. pickling salt, ground ginger, sugar, onions, pickling spice, cabbage and 9 more.
From yummly.com


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