Best 5 My Grannys Chow Chow Recipes
"My Granny's Chow Chow" is a classic Southern relish that has been passed down from generation to generation. This sweet and tangy condiment is made from a variety of fresh vegetables, including cucumbers, onions, peppers, and tomatoes. It is a versatile condiment that can be enjoyed on its own or used to add a pop of flavor to sandwiches, burgers, and hot dogs. If you are looking for a delicious and easy-to-make chow chow recipe, then you have come to the right place. This article will provide you with a step-by-step guide and a list of ingredients that you need to make this classic Southern dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHOW CHOW I
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
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
CHOWCHOW
Steps:
- Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
- In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
- Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.
CHOWCHOW
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn't be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
Provided by Jocelyn Jackson
Categories Cabbage Tomato Onion Bell Pepper Vinegar Mustard Garlic
Yield Makes about 2 quarts
Number Of Ingredients 12
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.
GRANDMOTHER JOHNSON'S TOMATO CHOW-CHOW
When my husband and I started dating years ago, his grandmother would send down quarts of her Chow-Chow when she found out how much I loved it. Sadly, we lost her sometime after that and the recipe was lost too....or so I thought. My DH's aunt had it! This will scorch very easy. Don't try to rush it.
Provided by CMarsh6744
Categories Chutneys
Time 3h30m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Chop tomatoes peppers and onions bite-size or smaller.
- Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
- Sterilize your canning jars & lids in boiling water.
- Fill the jars and place tops on tight.
- After filling jars, give them a 45-minute bath in boiling water.
- Enjoy.
MAWMAW'S CHOW-CHOW
Best chow ever! My grandmother and I made this--it's really good. My husband gives it to everyone we know. Chop fine except cabbage; red tomatoes deseed. More cayenne for hot, none for not hot. Deseed all peppers. Makes a great gift. Very pretty and your husband and friends will love it. Makes about 8-9 pints.
Provided by jenn3sunny
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Put in large pot all ingredients bring to boil simmer about 20 minutes or until cabbage is almost cooked not all the way.
- Boil jars and lids.
- Place in hot jars seal right away. Set at least 2 weeks. Holds for a at least a year.
Nutrition Facts : Calories 258.3, Fat 0.7, SaturatedFat 0.1, Sodium 45.5, Carbohydrate 60.9, Fiber 7.8, Sugar 51.5, Protein 4.9
Tips:
- Choose fresh and ripe vegetables. This will ensure the best flavor and texture in your chow chow.
- Use a variety of vegetables. This will give your chow chow a more interesting flavor and texture. Some good choices include cabbage, green tomatoes, onions, peppers, and carrots.
- Cut the vegetables into uniform pieces. This will help them to cook evenly.
- Bring the vinegar mixture to a boil before pouring it over the vegetables. This will help to kill any bacteria and preserve the chow chow.
- Pack the chow chow tightly into jars. This will help to prevent spoilage.
- Process the jars in a boiling water bath for the recommended amount of time. This will help to seal the jars and ensure that the chow chow is safe to eat.
Conclusion:
Chow chow is a delicious and versatile condiment that can be enjoyed in many different ways. It can be used as a topping for hot dogs and hamburgers, as a side dish with fried chicken or fish, or as a relish on sandwiches. It can also be used in recipes for soups, stews, and casseroles. With its sweet and tangy flavor, chow chow is sure to please everyone at your table. So next time you're looking for a new condiment to try, give chow chow a try. You won't be disappointed!
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