Apple Chow Chow Recipes

CHOWCHOW

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.

NANNY WILE'S APPLE CHOW

Steps:

• If tomatoes are even partially ripe, peeling is recommended to avoid tough, stringy bits forming during cooking. Slice peeled tomatoes; sprinkle with salt and let stand for several hours or overnight. Drain well.
• Peel, core and quarter apples and stick a clove in each quarter. Peel and slice onions, Stir in sugar, vinegar and water. Mix to combine. Bring to a boil, reduce heat and cook slowly for about 3 hours. stir often to avoid scorching.
• Ladle into hot, steriized jars, leaving 1/2 inch headspace. Seal with 2-piece lids, allowing 10 minutes processing time.
• Process in hot water bath 10 minutes.

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.

APPLE CHOW CHOW RECIPE

Steps:

• Combine celery and carrots and cook until almost tender and then add chopped peppers and apples. Combine sugar, vinegar and celery seed. Pour liquid over mixture and bring to a boil. Pack in jars and seal. This recipe yields ??