Sweet Chow Chow Food

SWEET CHOW CHOW

Steps:

• 1. Put layer of vegetables in pan; sprinkle with salt, continue until all vegetables are used; cover last layer with salt; let stand overnight; then drain.
• 2. Heat to boiling: Add brine to pot and all vegetables and cook slowly until tender, about 1/2 hr. Pack hot chow chow relish into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust the lids and process 10 minutes in a boiling-water canner.
• 3. The first recipe is a hotdog with chow chow and pinto beans that you can serve up with cornbread too or jut eat on a bun. https://www.justapinch.com/recipes/main-course/pork/hillbilly-hotdogs.html?p=1
• 4. The second is a delicious deviled egg called:https://www.justapinch.com/recipes/breakfast/egg-breakfast/hollyanns-stop-the-music-deviled-eggs.html?p=2

SWEET CHOW-CHOW

Steps:

• Grind tomatoes, cabbage, onions, green peppers and red peppers into large pan.
• Add salt and let stand overnight.
• Rinse and drain.
• Put into large kettle.
• Add remaining ingredients, heat to boiling.
• Boil for 8 minutes,stirring constantly.
• Pour into hot sterilized jars; seal.
• Let stand at least 2 weeks before opening.
• For hot Chow-Chow, add 10 hot peppers and 1 tablespoon cayenne pepper.

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

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.

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.

SWEET CRUNCH PORK CHOP WITH CHOW-CHOW AND SWEET POTATOES

Steps:

• For the pork chop brine: In a saucepan, combine the peppercorns, salt, bay leaves, chili flakes and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes, stirring to dissolve the salt. Remove the brine from the heat and add the ice to cool it down.
• Place the pork chops in a baking dish and pour the cooled brine over them. Let the pork chops sit in the fridge while you prepare the rest of the dish.
• For the sweet potatoes: Preheat the oven to 350 degrees F.
• On a baking sheet, toss the sweet potatoes with the oil, brown sugar and some salt and pepper. Roast the potatoes until tender and cooked through, 30 to 40 minutes.
• For the chow-chow: In a large saucepan, bring the vinegar, sugar, salt and 1/2 cup water to a boil. Add the mustard seed, turmeric and crushed red pepper flakes and stir. Add the cabbage, tomatoes, bell pepper, garlic and bay leaf and bring to a boil. Reduce the heat and let simmer, stirring occasionally, until the relish is thick and saucy, 15 to 20 minutes.
• To cook the pork chops: Remove the pork chops from the brine and pat dry with paper towels. Sprinkle with salt. Place the egg and panko in separate shallow bowls. One at a time, dip the pork chops first in the egg and then in the panko to coat both sides.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the pork chops in batches, adding more oil as needed, until crispy, browned and cooked through, about 5 minutes per side.
• Serve the pork chops topped with the chow-chow and the sweet potatoes on the side.

CHOWCHOW

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.

SOUTHERN SWEET CHOW-CHOW RELISH RECIPE - (4.8/5)

Steps:

• Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool. This recipe doesn't have to sit before it's ready to eat. After it cools, you can start tasting it. You won't be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.