Quote:
Originally Posted by Janet
Okay...spill it...what is chow chow?
Gayle your salsa sounds wonderful, but maybe you could bottle it...lolol. Sounds like too much work for me, remember I don't like cooking very well. I do love the jalapeno peppers though.
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4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Preparation:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain. Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Now Janet, what do you do with chow chow??? It is a relish and I assume different people eat it in different ways, but we eat it on our pinto beans. My husband puts his beans over cornbread and then covers the beans with chow chow. I eat my beans over bread, and put chow chow on the top.
I don't think it is a common food product because it is getting harder and harder to find on the grocery shelves.