Garden Chow Chow Recipes

GARDEN FRESH CHOW CHOW

Steps:

• Put all the veggies through a food processor until finely chopped. In a large bowl or crock, mix veggies with the salt until well combined. Cover and let stand at room temperature for 12-18 hours. Drain.
• Tie the pickling spices in a piece of cheesecloth. Combine the pickling spices, mustard, vinegar and remaining spices in a large pot. Simmer, uncovered for 20 minutes. Add the veggies and simmer for another 10 minutes. Remove pickling spices. Ladle mixture into hot, sterilized pint jars leaving ½ inch of headspace. Wipe the rim and screw on prepared lids and rings. Process in a boiling water bath for 15 minutes. Start counting processing time when the water in the canner returns to a boil. Remove jars and let them cool completely. Check seals and store for up to a year. Serve on top of hot dogs, eggs, or hamburgers!

NOVA SCOTIA GREEN TOMATO CHOW RECIPE - (3.5/5)

Steps:

• In a large pot, sprinkle the tomatoes and onions well with pickling salt, and let sit overnight covered. In the morning, rinse the tomatoes and onions to remove the salt and drain the liquid off. Add them to a large pot, add the vinegar, the sugar, and the pickling spices in a cheesecloth bag. Put the large pot on the stove and turn to medium. Cook the tomato mixture until it is soft and somewhat thickened, about two hours. Stir often, don't let it burn to the bottom of the pan. Seal in hot sterile mason jars. Makes about 6 pints.

CHOWCHOW

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.

GREEN TOMATO CHOWCHOW

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.

CHOW CHOW I

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.

GARDEN CHOW-CHOW

Steps:

• Slice onions and salt to taste.
• Let set 3 hours.
• Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
• After 3 hours, drain onions on paper towel, but do not rinse.
• Cook carrots and cauliflower in vinegar and spices for 5 minutes.
• Add all other ingredients.
• Cook until very hot, about 10 minutes.
• Pack in jars.

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.

GARDEN CHOW CHOW

Steps:

• Grind all the above vegetables and place in a huge canning pot. Sprinkle top with 1 Cup of salt. Cover with lid. Let stand overnight. Next day rinse and drain well.
• Pour liquid over vegetables that have been rinsed and drained well. Heat to a boil. Make sure you don't do this on high heat or you will scorch your vegetables. Let simmer for 3 minutes. Remove from heat and place into hot sterilized pint jars. No further processing necessary. Usually makes at least 16 pints depending on the size of the tomatoes.