Hot Chow Chow 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.

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

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.

CHOW-CHOW - THE HOT VERSION



Chow-Chow - the Hot Version image

This recipe can be made with green tomatoes or ripe tomatoes. Whichever you prefer. The measurements can be altered to suit your own taste. It just depends on how hot or mild you want your chow chow. Yield is a guess. I use whatever size jars I have empty, so I never really know the exact yield.

Provided by Jellyqueen

Categories     Chutneys

Time 1h30m

Yield 4 quarts

Number Of Ingredients 7

24 -30 large tomatoes
1 cup hot pepper
4 large onions
1 1/2 cups sugar
1 1/2 cups white vinegar
2 tablespoons allspice
4 tablespoons salt

Steps:

  • Peel and chop tomatoes and put into a large stock pot.
  • Chop peppers and onions and put into pot.
  • Add remaining ingredients and bring to a boil, stirring pretty often.
  • Cook on med heat until thick, approximately 45 minutes to an hour.
  • Put into prepared canning jars.
  • Making sure rims of jars are completely clean, place lids and rings onto jars and process in hot water bath for 5 minutes.

CHOWCHOW



Chowchow image

Provided by Food Network

Categories     condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16

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.

HOT CHOW-CHOW



HOT CHOW-CHOW image

Categories     Condiment/Spread     Vegetable

Yield 8 to 10 pints

Number Of Ingredients 13

16 cups chopped cabbage
12 chopped onions
12 each chopped sweet red and green peppers
6 - 8 chopped hot peppers
8 cups chopped green tomatoes
5 cups sugar
4 T ground mustard
1 T ground turmeric
1 T ground ginger
4 T mustard seed
3 T celery seed
2 T mixed whole spices
2-3 Qts apple cider vinegar

Steps:

  • Mix chopped vegetables. Sprinkle over them 1/2 cup salt (I use a non-iodized product) and let stand overnight. The next day, drain the mixture well. Tie the spices in a cheese cloth or clean cotton square. Add sugar and spices to vinegar and bring just to a boil then simmer for about 20 minutes. Add the vegetables and other ingredients. Bring to a simmer again and cook just until hot throughout. Pack into hot jars and seal at once.

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.

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