Chow Chow Recipes

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CHOWCHOW

Provided by Food Network

Categories     condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16



Chowchow image

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.

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

SOUTHERN CHOW CHOW

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15



Southern Chow Chow image

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.

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)

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



Chow Chow I image

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

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

CHOW-CHOW

We grew a TON of tomatoes this last season. There were still blooms on the plants in November when we got our first frost. But Andy was on top of things and ran outside and plucked off all the remaining tomatoes so they wouldn't be ruined. We ended up with what seemed like an overwhelming amount of tomatoes, mostly green but some good red ones too. We decided to make Chow Chow with them. For those who don't know, it is a green tomato relish made with the final harvest vegetables, and is very popular here in Tennessee. It is most commonly used to season pinto beans or white beans, which are also very popular in the South. They are cooked with ham and everyone down here just loves them. Take a big spoonful of chow chow and put it on top of your bowl full of beans before you eat them. Since I tried my first chow chow, I can't eat beans without it. We had no idea how to make it so we pulled about a dozen recipes off the internet and just used them as a guide, incorporating our favorite aspects of each recipe into our own Chow Chow. Neither one of us had ever canned on our own before, so it was a really big deal to us! We are quite proud of our finished product. We ended up with a lot of it and gave it out as Christmas gifts to a lot of our friends.

Provided by Chef Porkpie

Categories     Chutneys

Time P2DT20m

Yield 2 quarts, 10 serving(s)

Number Of Ingredients 18



Chow-Chow image

Steps:

  • Add 1 cup of the salt to the chopped tomatoes in a very large plastic or glass bowl (must be non-reactive, not metal). Mix well & let stand overnight. This might be a good time to clean the remaining vegetables. Thoroughly wash them, removing cores and seeds from peppers, leaves & core from cauliflower and any other undesirable parts. Then thoroughly drain the water off them and store them covered in the fridge until ready to use.
  • Next day: drain the tomatoes and place in a large, non-reactive stock-pot but don't turn on the heat yet. (The only one I could think of was the kind coated with enamel, so I went out an got a huge one).
  • Either get out your food processor, or a nice big sharp chef's knife because you need to FINELY chop the remaining vegetables (bell peppers, cabbage, cauliflower, celery, onions, hot peppers, garlic). Add all to to the stock pot with the tomatoes.
  • Add vinegar, remaining 1/4 cup salt, horseradish, spices.
  • Slowly bring to a boil, and simmer about 10 minutes or until onions are getting tender.
  • Pack into freshly cleaned & hot canning jars leaving 1/4 to 1/2 inch headspace (depending on jar size) place lids on and screw the rings on.
  • Process in a hot water bath for 15 minutes by submerging over the tops in a deep pot of hot (almost boiling) water on the stove for 15 minutes. Remove from the pot and let cool and seal.
  • My personal critique:.
  • I like more onions, like say, double this amount. I'd also just as soon use 2 heads of cabbage as 1 cabbage & 1 cauliflower but that's just me. The cider vinegar could just as easily be white vinegar, and the sugar could also be all brown or all white. Obviously any changes would make a difference in flavor but not enough for me to care. And the spices, I thought some were overdone, mainly the turmeric, allspice and cloves. If I did it again I'd choose to still add them but reduce their amounts to 1/2. Conversely, I think there could be more ginger & ground mustard -- maybe double them? (Read next year's critique.) And lastly, I think we should have added ground black pepper. Many of the recipes called for it, and frankly I think we just forgot. Seems like the recipes call for about 1 tablespoon per gallon of chopped veggies. See you next year!

2 gallons finely chopped green tomatoes (I threw in some red ones, too)
7 bell peppers (3 green, 2 red, 2 yellow)
1 head cabbage
1 head cauliflower
1 bunch celery (use the whole thing, including heart with leaves, just trim off a little of the root end)
6 large yellow onions (maybe 8 or 9 medium ones?)
2 1/2 quarts cider vinegar
2 cups white sugar
1 cup brown sugar
8 fresh hot peppers (serrano, cayenne, jalapeno or Tabasco)
1 1/4 cups canning & pickling salt
1 (4 ounce) jar prepared horseradish
8 large heads of garlic, separated & peeled
4 tablespoons turmeric
3 tablespoons ground mustard
3 tablespoons ground allspice
3 tablespoons ground cloves
4 teaspoons ground ginger

CHOW CHOW PENNSYLVANIA DUTCH

The Pennsylvania Dutch are famous for their pickles, relishes and condiments, often served as part of the traditional 'sweets and sours' with a large meal. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of chow-chow to sell for a fund-raiser. This is my grandmother's recipe. It is, without a doubt, the best chow-chow I have ever eaten. I have only tasted one store-bought variety that came close, and it was purchased at a farmers' market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. It takes some effort, but will reap the rewards for months. ................................................................................................................. From Wikipedia, the free encyclopedia, this article is about the relish. Chow-chow (chowchow, chow chow) is a Nova Scotian and American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar and served cold. Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Chow-chow found its way to the Southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. The term "chow-chow" is reportedly based on the French word chou for cabbage. Food historian Luis W. Fernandez claims a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India.

Provided by MadCity Dale

Categories     Vegetable

Time 3h

Yield 16 pints

Number Of Ingredients 14



CHOW CHOW Pennsylvania Dutch image

Steps:

  • Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
  • Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
  • RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.

Nutrition Facts : Calories 656.7, Fat 1.5, SaturatedFat 0.2, Sodium 2092.8, Carbohydrate 137.9, Fiber 18.6, Sugar 87.8, Protein 18

1 lb dried navy beans
1 lb dried red kidney beans
1 quart lima beans (about 5 pounds unshelled)
2 lbs string, beans (snap, combination of yellow and green)
1 large head cauliflower
1 bunch celery
4 large sweet red peppers
4 large sweet green peppers
2 lbs carrots
1 1/2 cups boiling onions (can used canned cocktail onions, rinsed and drained)
1 1/2 cups sweet gherkins (can used canned, rinsed and drained)
1 gallon white vinegar
6 cups granulated sugar
1/4 cup canning salt (to taste)

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