Best 2 Pa Dutch Chow Chow Recipes
In the realm of savory delights, few dishes embody the essence of Pennsylvania Dutch cuisine quite like chow chow. This vibrant relish, also known as "pa dutch chow chow", is a culinary masterpiece that tantalizes the taste buds with its harmonious blend of sweet, sour, and tangy flavors. Originating from the kitchens of resourceful farmers, this recipe has been passed down through generations, earning its place as a quintessential dish in the culinary tapestry of the region. As you embark on your culinary journey to create the perfect pa dutch chow chow, let us guide you through a delightful exploration of its history, variations, and the secrets to achieving that irresistible flavor that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOW CHOW (PENNSYLVANIA DUTCH RELISH)
Pennsylvania Dutch and Amish communities are known for the wide variety of condiments, jams, sauces, relishes and pickled foods that are served at every meal. Chow Chow is one such dish. It's a popular vegetable-based pickled relish that goes well with just about anything (especially spooned over slices of roasted pork). Over...
Provided by Vickie Parks
Categories Salsas
Time 25m
Number Of Ingredients 14
Steps:
- 1. Combine the cauliflower, carrots, green beans, yellow beans, kidney beans, corn, onion and bell pepper in a large heat-proof bowl; set aside.
- 2. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, turmeric and salt to a boil, stirring occasionally. Pour the boiling liquid over the vegetables, and use a large spoon to mix gently until well blended. Set the bowl aside to let vegetables cool.
- 3. Once vegetables are cooled, cover the bowl and keep in refrigerator until ready to serve. Serve spoonfuls as a cooled (or room temperature) relish to accompany nearly any meat or poultry main dish (it's particularly great spooned over slices of roast pork).
CHOW CHOW PENNSYLVANIA DUTCH
The Pennsylvania Dutch are famous for their pickles, relishes and condiments, often served as part of the traditional 'sweets and sours' with a large meal. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of chow-chow to sell for a fund-raiser. This is my grandmother's recipe. It is, without a doubt, the best chow-chow I have ever eaten. I have only tasted one store-bought variety that came close, and it was purchased at a farmers' market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. It takes some effort, but will reap the rewards for months. ................................................................................................................. From Wikipedia, the free encyclopedia, this article is about the relish. Chow-chow (chowchow, chow chow) is a Nova Scotian and American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar and served cold. Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Chow-chow found its way to the Southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. The term "chow-chow" is reportedly based on the French word chou for cabbage. Food historian Luis W. Fernandez claims a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India.
Provided by MadCity Dale
Categories Vegetable
Time 3h
Yield 16 pints
Number Of Ingredients 14
Steps:
- Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
- Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
- RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.
Nutrition Facts : Calories 656.7, Fat 1.5, SaturatedFat 0.2, Sodium 2092.8, Carbohydrate 137.9, Fiber 18.6, Sugar 87.8, Protein 18
Tips for Making the Best PA Dutch Chow Chow:
- Always use fresh vegetables for the best flavor and texture.
- Choose a variety of vegetables to create a colorful and flavorful chow chow.
- If you can't find or don't like a particular vegetable, feel free to substitute another one.
- Be sure to use a large enough pot to hold all of the vegetables and brine.
- Bring the brine to a boil, then reduce heat to low and simmer for at least 15 minutes to allow the flavors to meld.
- Let the chow chow cool completely before serving.
- Store the chow chow in a clean, airtight container in the refrigerator for up to 2 months.
Conclusion:
PA Dutch Chow Chow is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a tangy kick to sandwiches, hot dogs, and hamburgers. It can also be used as a side dish or relish. No matter how you choose to enjoy it, PA Dutch Chow Chow is sure to please everyone at your table.
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