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.
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.
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.
NOVA SCOTIA GREEN TOMATO CHOW RECIPE - (3.5/5)
Provided by á-717
Number Of Ingredients 6
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:
- 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.
GRANDMOTHER JOHNSON'S TOMATO CHOW-CHOW
When my husband and I started dating years ago, his grandmother would send down quarts of her Chow-Chow when she found out how much I loved it. Sadly, we lost her sometime after that and the recipe was lost too....or so I thought. My DH's aunt had it! This will scorch very easy. Don't try to rush it.
Provided by CMarsh6744
Categories Chutneys
Time 3h30m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Chop tomatoes peppers and onions bite-size or smaller.
- Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
- Sterilize your canning jars & lids in boiling water.
- Fill the jars and place tops on tight.
- After filling jars, give them a 45-minute bath in boiling water.
- Enjoy.
SWEET CHOW-CHOW
Make and share this Sweet Chow-Chow recipe from Food.com.
Provided by Dave C
Categories Vegetable
Time 35m
Yield 7 pints
Number Of Ingredients 12
Steps:
- Grind tomatoes, cabbage, onions, green peppers and red peppers into large pan.
- Add salt and let stand overnight.
- Rinse and drain.
- Put into large kettle.
- Add remaining ingredients, heat to boiling.
- Boil for 8 minutes,stirring constantly.
- Pour into hot sterilized jars; seal.
- Let stand at least 2 weeks before opening.
- For hot Chow-Chow, add 10 hot peppers and 1 tablespoon cayenne pepper.
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7 SIMPLE STEPS TO MAKE DELICIOUS SOUTHERN CHOW-CHOW …
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Estimated Reading Time 7 mins
- Pull Out the Food Processor. When you look at the ingredients list, it’s easy to become overwhelmed. Don’t be. The food processor makes this recipe a lot easier.
- Add a Little Flavor and Let Marry. When your vegetables have all been chopped and placed in a bowl, it’s time to add the salt. Be sure to lightly sprinkle the salt over the entire top of the chopped vegetables.
- Give it a Rinse. The next morning, pour the mixture into a colander and allow the juice to drain from the vegetables. When all of the fluid has drained, run the vegetables under cold water to rinse thoroughly.
- Create the Juice. While the chopped vegetable drain, combine the spices, sugar, and vinegar in a saucepot. Bring the combination to a low boil and allow to simmer for approximately 10 minutes.
- Put it All Together. After the vegetables have boiled in the vinegar mixture, it’s time to pack them into jars. This recipe is designed to make approximately 4 pints.
- Give it a Bath. Place the jars in a water bath canner. Fill the canner with water over the tops of the jars. When the jars are fully immersed in water, place the canner on the stove.
- Label and Store. After the 24-hour waiting period, it’s time to check the jars. Each lid has a bubble in the center. When you run your finger over the top, you’re looking for a smooth surface.
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