Best Jeannes Chow Chow Recipes

SOUTHERN CHOW CHOW RELISH

Southern Chow Chow Relish image

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

Time 8h45m

Number Of Ingredients 12

Ingredients

12 medium onions (4 cups)
1 medium head cabbage (4 cups)
10 green tomatoes (4 cups)
12 green bell peppers
6 sweet red bell peppers
½ cup coarse salt
6 cups granulated sugar
2 tbsp mustard seed
1 tbsp celery seed
1 ½ tsp turmeric
4 cups white vinegar
2 cups water

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

GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW

Green Tomato Ketchup - Quebec Style Chow-Chow image

This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.

Provided by Nat Da Brat

Categories Chutneys

Time 1h15m

Yield 12 cups

Number Of Ingredients 6

Ingredients

30 medium green tomatoes, chopped (about 6 pounds)
15 medium onions, chopped (about 3 pounds)
2/3 cup coarse salt
3 cups white vinegar
2 1/2 cups granulated sugar
6 tablespoons mixed pickling spices, tied in cheesecloth

Steps:

In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
Let stand for at least 8 hours, better overnight.
Rinse; drain well.
Combine vegetables with vinegar, sugar and spice bag.
In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
Stir frequently until slightly thickened.
Pour into hot, sterilized jars and seal.

Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2

SOUTHERN CHOW CHOW

Southern Chow Chow image

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15

Ingredients

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

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 I

Chow Chow I image

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

Ingredients

12 ½ pounds green tomatoes, chopped
8 large onions, chopped
10 green bell peppers, chopped
3 teaspoons salt
6 chopped green chile peppers
1 quart distilled white vinegar
1 ¾ cups white sugar
½ cup prepared horseradish
1 tablespoon ground cinnamon
1 tablespoon ground allspice
¼ teaspoon ground cloves

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

JEANNE'S CHOW-CHOW

Jeanne's Chow-Chow image

I get requests for this very often. It is a little time consuming but it is well worth it. If any of you remember your mother making this at the end of the summer to use any left over vegetables from the garden, you remember how good it is. Great served with beans and cornbread. I found some photos on the internet since I have...

Provided by Jeanne Benavidez

Categories Other Sauces

Number Of Ingredients 20

Ingredients

CHOW CHOW VEGETABLES
1 head cabbage, finely diced
4 - 5 green bell peppers, finely diced
4 - 5 red bell peppers, finely diced
8 - 10 large green tomatoes or tomatillos, finely diced
3 zuchinni, finely diced
3 yellow squash, finely diced
3 carrots, finely diced
2 large sweet onions, finely diced
6 ribs celery, finely diced
4 - 5 jalapeno peppers (optional) remove seeds and membrane, finely diced
2/3 c pickeling salt
BRINING INGREDIENTS
3 1/2 c granulated sugar
4 c white vinegar, (5 % acidity)
2 c water
2 Tbsp yellow mustard seeds
2 tsp celery seeds
1 1/2 tsp turmeric, ground
2 Tbsp crushed red pepper flakes (use in place of or in addition to the jalapeno peppers

Steps:

1. Place Chow Chow Vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
2. Rinse and drain; return mixture to Dutch oven.
3. Add Brining Ingredients to Dutch oven with Vegetabbles. Bring to a boil; reduce heat, and simmer 3 minutes.
4. Using a sterilized ladle and funnel, pack hot chow chow into hot, sterilized pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
5. Process in boiling-water bath 15 minutes.
6. Let cool overnight. Label and store in pantry until used. Refrigerate after opened.