SWEET CHERRY PEPPER RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.
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.
CHOW-CHOW AKA GREEN TERMATER RELISH
A Zaar chatter the other evening was searching for a Chow-Chow recipe. I did a quick net search,, nada. So here's one + a variation from my old Prudence Penny cookbook circa 1938. I've modified the recipe somewhat as it originally hot jar canned rather than the much safer water bath. This was our use up the victory garden before the frost tradition. The food rationing of WW2 meant every ration point you could save with *home-grown/home-canned* was one more for the *store bought* stuff. It made for a lot of innovative cooking. The famous Coca Cola Cake is a good example of sugar substitution. And heaven help the small boy that goofed with the ration books. TW fans reddened rear end in memory.
Provided by T. Woolfe
Categories Low Protein
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 25
Steps:
- #1how to.
- Chop the tomatoes mix with salt let stand overnight in NONREACTIVE container (glass, plastic, enamel).
- Drain tomatoes well and add Fine Chopped veggies, spices, and vinegar.
- Heat to boiling point in NONREACTIVE kettle/pot.
- Simmer for a bit until the onions are tender.
- Pack in clean hot jars.
- Seal and can, hot water bath method 25 min in almost boiling water.
- #2how to.
- Chop everything into a NONREACTIVE container with the salt, let stand overnight.
- Drain well.
- Heat the sugar vinegar and spices to boiling point.
- Add the veggies and simmer a but until tender.
- Pack in clean hot jars.
- Seal and can, hot water bath method 25 min in almost boiling water.
- Time does not include the standing overnight Surprise yourself with the taste of fall when the snow and wind will add to the taste.
- {grynn}.
Nutrition Facts : Calories 1012.1, Fat 7, SaturatedFat 1.1, Sodium 419.9, Carbohydrate 209.3, Fiber 32, Sugar 155, Protein 28.1
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.
CHOW-CHOW - GREEN TOMATO RELISH OR PICCALILLI
I'm posting this cause someone said they needed a recipe for it and since I had one I thought I would share it. I think I originally got this recipe online but it works out pretty well so I kept it. If you don't want to can this just follow the cooking and preperation steps and use within a week (like a fresh salsa) Oh, and...
Provided by Lisa 'Gayle' Goff
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
- 2. Prepare the canner and jars. Add water to a canner with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
- 3. Drain the vegetables and rinse thoroughly.
- 4. In a large nonreactive kettle, bring the vinegar, brown sugar, and seeds and spices to a boil. Reduce heat to medium low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium low and simmer for 10 minutes.
- 5. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.
- 6. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
- 7. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay depressed.
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