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.
GARDEN CHOW CHOW
My Daddy used to bring home a jar of this from work every summer after garden time. It always started arguements over who ate the last serving. Finally my Daddy remembered to ask the man for the recipe one year. I have been making this since I started cooking. I love it. I wish I knew the man's name that shared the recipe so I could give him the credit. When I make up a batch, I always have to share with my two sons.
Provided by Dorene Nagy @Letsbake1
Categories Other Sauces
Number Of Ingredients 13
Steps:
- Grind all the above vegetables and place in a huge canning pot. Sprinkle top with 1 Cup of salt. Cover with lid. Let stand overnight. Next day rinse and drain well.
- Pour liquid over vegetables that have been rinsed and drained well. Heat to a boil. Make sure you don't do this on high heat or you will scorch your vegetables. Let simmer for 3 minutes. Remove from heat and place into hot sterilized pint jars. No further processing necessary. Usually makes at least 16 pints depending on the size of the tomatoes.
SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW
A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.
Provided by Rita1652
Categories Onions
Time 1h
Yield 9 1/2 pint jars
Number Of Ingredients 10
Steps:
- Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
- Add salt, cover with water and allow to stand for 1 hour.
- While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
- Bring to a boil, reduce heat and simmer.
- Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
- Reduce heat; simmer 30 minutes.
- Stir frequently.
- Pour the relish into hot, sterilized pint jars.
- Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
- Remove to a protected surface to cool, undisturbed, for 24 hours.
Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8
GARDEN CHOW-CHOW
Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish.
Provided by Manda
Categories Cauliflower
Time 4h15m
Yield 8 quarts
Number Of Ingredients 11
Steps:
- Slice onions and salt to taste.
- Let set 3 hours.
- Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
- After 3 hours, drain onions on paper towel, but do not rinse.
- Cook carrots and cauliflower in vinegar and spices for 5 minutes.
- Add all other ingredients.
- Cook until very hot, about 10 minutes.
- Pack in jars.
Nutrition Facts : Calories 560.8, Fat 1.2, SaturatedFat 0.2, Sodium 114.4, Carbohydrate 129, Fiber 8.9, Sugar 113.9, Protein 6.2
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