Chow Chow
Dublin Core
Title
Chow Chow
Description
Get a taste of country cooking with this classic Southern recipe.
Ingredients
1 lb cabbage (chopped)
6 medium onions (chopped)
6 green bell peppers (chopped)
6 red bell peppers (chopped)
4 cups green tomatoes (peeled and chopped)
1/4 cup salt
2 1/2 cups sugar
2 tablespoons prepared mustard
1 1/2 teaspoon tumeric
1 1/2 teaspoon ground ginger
1 1/2 teaspoon mustard seed
1 1/2 tablespoon celery seed
1 tablespoon whole spices (pickling mix)
5 cups white vinegar
Directions:
New to canning? Check out our guide to waterbath canning.
Combine the cabbage, onions, green and red bell peppers, tomatoes, and salt in a large bowl.
Soak the mixture overnight in the refrigerator and drain.
In a large saucepan over medium heat combine the sugar, mustard, turmeric, ginger, mustard seed, celery seed, whole spices, and vinegar.
Simmer mixture for 10 minutes. Add the vegetables stir well and simmer until hot and well seasoned.
Pack the chow-chow into hot, sterilized half-pint jars, leaving 1/2 inch headspace in jar.
Process jars in a boiling water bath for 10 minutes to seal the lids.
Don’t forget our printable labels if you’re storing your chow-chow or giving jars away as gifts.
The most popular food to eat with Chow-Chow relish is pinto beans or black-eyed peas.
Chow-Chow makes a tangy complement to pulled pork sandwiches, Sloppy Joes, hamburgers and hot dogs. It’s also delicious on seafood like shrimp tacos, grilled fish, and salmon.
Ingredients
1 lb cabbage (chopped)
6 medium onions (chopped)
6 green bell peppers (chopped)
6 red bell peppers (chopped)
4 cups green tomatoes (peeled and chopped)
1/4 cup salt
2 1/2 cups sugar
2 tablespoons prepared mustard
1 1/2 teaspoon tumeric
1 1/2 teaspoon ground ginger
1 1/2 teaspoon mustard seed
1 1/2 tablespoon celery seed
1 tablespoon whole spices (pickling mix)
5 cups white vinegar
Directions:
New to canning? Check out our guide to waterbath canning.
Combine the cabbage, onions, green and red bell peppers, tomatoes, and salt in a large bowl.
Soak the mixture overnight in the refrigerator and drain.
In a large saucepan over medium heat combine the sugar, mustard, turmeric, ginger, mustard seed, celery seed, whole spices, and vinegar.
Simmer mixture for 10 minutes. Add the vegetables stir well and simmer until hot and well seasoned.
Pack the chow-chow into hot, sterilized half-pint jars, leaving 1/2 inch headspace in jar.
Process jars in a boiling water bath for 10 minutes to seal the lids.
Don’t forget our printable labels if you’re storing your chow-chow or giving jars away as gifts.
The most popular food to eat with Chow-Chow relish is pinto beans or black-eyed peas.
Chow-Chow makes a tangy complement to pulled pork sandwiches, Sloppy Joes, hamburgers and hot dogs. It’s also delicious on seafood like shrimp tacos, grilled fish, and salmon.
Creator
Sami Mastrario
Date
May 2020
Collection
Citation
Sami Mastrario, “Chow Chow,” Turner County Project Digital Archive Repository, accessed May 19, 2024, https://turnercountyproject.com/archive/items/show/487.
Social Bookmarking
Embed
Copy the code below into your web page
Comments