Best Kates Easy German Chow Chow Sauerkraut Relish No Canning Recipes

SAUERKRAUT RELISH

Steps:

• Mix together saurkraut, onion, green pepper, celery, celery seed.
• Bring to boil and dissolve sugar and vinegar.
• Let cool then add to mixture.

KATE'S EASY GERMAN CHOW-CHOW SAUERKRAUT RELISH (NO CANNING)

Steps:

• In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
• Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
• Can be eaten right way. Tastes even better the next day. Store in refrigerator.

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.

GERMAN PEAR RELISH

Steps:

• combine.
• cook for 30 minutes.
• pack into clean sterile pint jars.
• water bath 20 minutes.
• always check bell canning guides for times.

CHOW CHOW I

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.

ELLA'S CHOW-CHOW

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.

SAUSAGE, BEANS, AND GREENS

Steps:

• In a large pot, cook sausage and onion over medium heat for 5 minutes or until onion is tender; drain.
• Add in beans, chicken broth, wine, and thyme.
• Bring to a boil; lower heat, cover, and simmer for 5 minutes.
• Stir in escarole; heat through.
• Season to taste with salt and pepper, if desired.
• Ladle into individual bowls; sprinkle w/ Parmesan cheese.

SAUERKRAUT RELISH

Steps:

• Rinse sauerkraut under running water, (cold) drain well.
• dice green & red peppers.
• In large bowl,stir sauerkraut, peppers, cider vinegar, brown sugar & caraway seeds until mixed.
• cover & refrigerate over night.
• If you like you can store it in jars in refrigerator.