Maritime Favourite Chow Chow Recipes

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

Ingredients

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

MARITIME FAVOURITE CHOW CHOW

Maritime Favourite Chow Chow image

Make and share this Maritime Favourite Chow Chow recipe from Food.com.

Provided by Chef mariajane

Categories < 60 Mins

Time 1h

Yield 7-9 pint jars

Number Of Ingredients 7

Ingredients

4 quarts green tomatoes, chopped
2 quarts onions, chopped
1/4 cup pickling salt
4 cups granulated sugar
1 teaspoon dry mustard
2 tablespoons pickling spices (tied in a gauze bag)
3 cups white vinegar

Steps:

Put tomatoes and onions in a large deep stainless steel kettle or saucepan, sprinkle with salt, and let stand overnight.
In morning, drain well, pressing out as much water as possible. Return mixture to kettle. Add sugar, mustard, and spice bag. Stir in vinegar. Cook slowly, stirring frequently, until tomatoes are soft and clear - about 1 hour. Bottle in hot jars. Process in a boiling water canner for 10 minutes.

Nutrition Facts : Calories 638.4, Fat 1.1, SaturatedFat 0.2, Sodium 4106.1, Carbohydrate 155.1, Fiber 7.2, Sugar 139, Protein 6.8

CHOWCHOW

Chowchow image

Provided by Food Network

Categories condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16

Ingredients

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.

GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW

Green Tomato Ketchup - Quebec Style Chow-Chow image

This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.

Provided by Nat Da Brat

Categories Chutneys

Time 1h15m

Yield 12 cups

Number Of Ingredients 6

Ingredients

30 medium green tomatoes, chopped (about 6 pounds)
15 medium onions, chopped (about 3 pounds)
2/3 cup coarse salt
3 cups white vinegar
2 1/2 cups granulated sugar
6 tablespoons mixed pickling spices, tied in cheesecloth

Steps:

In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
Let stand for at least 8 hours, better overnight.
Rinse; drain well.
Combine vegetables with vinegar, sugar and spice bag.
In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
Stir frequently until slightly thickened.
Pour into hot, sterilized jars and seal.

Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2

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