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
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 GRANDMA STYLE
I used to help my grandma fix this chow chow. When I made this chow chow it was as close to Grandma's recipe that I could get and it does taste great also.
Provided by Eddie Jordan
Categories Other Sauces
Time 1h
Number Of Ingredients 12
Steps:
- 1. Grind and cover the first 6 ingredients with salt. Let stand 5 to 15 minutes. Then drain.
- 2. Add the rest of the ingredients. bring to a boil and cook 20 minuits.
- 3. Have jars, rings, and lids sterilized. Fill jars leaving a 1/4 inch head space. Seal.
- 4. Bring water to boil in you water bath canner when boiling put in your jars to cover, when water start boiling again time for 15 minutes.
CHOWCHOW
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.
GRANDMOTHER JOHNSON'S TOMATO CHOW-CHOW
When my husband and I started dating years ago, his grandmother would send down quarts of her Chow-Chow when she found out how much I loved it. Sadly, we lost her sometime after that and the recipe was lost too....or so I thought. My DH's aunt had it! This will scorch very easy. Don't try to rush it.
Provided by CMarsh6744
Categories Chutneys
Time 3h30m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Chop tomatoes peppers and onions bite-size or smaller.
- Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
- Sterilize your canning jars & lids in boiling water.
- Fill the jars and place tops on tight.
- After filling jars, give them a 45-minute bath in boiling water.
- Enjoy.
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
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!
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