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
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.
ELLA'S CHOW-CHOW
My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years.
Provided by BeachGirl
Categories Onions
Time 2h
Yield 6-8 pints
Number Of Ingredients 15
Steps:
- If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
- In large pot, stir dry ingredients together, then add liquid ingredients.
- Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
- Add chopped vegetables and bring to a boil.
- Cook 5 minutes on simmer until vegetables are hot.
- Pack into hot, sterilized jars and seal with hot sterilized lids.
- Invert and let rest for 2 minutes.
- Turn right-side-up and let cool.
- When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
- NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.
SOUTHERN CHOW CHOW RELISH
Transform any meal with a spoonful of my chow chow recipe, a classic Southern relish that's a flavorful combination of tart, sweet, crunchy, and spicy.
Provided by The SouthernPlate Staff
Categories Appetizer
Time 8h45m
Number Of Ingredients 12
Steps:
- Chop vegetables finely using a food processor or grinder. Place the chopped vegetables in a porcelain or glass container and sprinkle with the salt. Cover and let them stand overnight.
- Place the vegetables in a large colander and rinse very well under cold running water. Divide into smaller batches if necessary.
- Drain thoroughly and place in a large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil for 4 minutes.
- Ladle into clean pint jars that have been sterilized in boiling water. Seal with sterilized lids according to manufacturer instructions. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 121 kcal, ServingSize 1 serving
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.
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