Garden Fresh Chow Chow Recipes

GARDEN FRESH CHOW CHOW

Garden Fresh Chow Chow image

Put your garden produce to good use!

Provided by Two Lucky Spoons

Time 1h40m

Number Of Ingredients 15

Ingredients

1 medium head cabbage (cored)
1 ½ pounds onions (peeled & quartered ( about 6))
5 green bell peppers (seeded and stemmed)
4 red bell peppers (seeded and stemmed)
4 large sweet banana peppers (seeded and stemmed)
5 jalapenos (seeded and stemmed)
4 c . cored green or under ripe tomatoes (2lbs)
¼ c . pickling salt
2 T prepared mustard
6 c . 5% acid strength cider vinegar
2 ½ c . sugar
1 ½ t . ground turmeric
1 t . ground ginger
2 T mustard seeds
1 T pickling spice

Steps:

Put all the veggies through a food processor until finely chopped. In a large bowl or crock, mix veggies with the salt until well combined. Cover and let stand at room temperature for 12-18 hours. Drain.
Tie the pickling spices in a piece of cheesecloth. Combine the pickling spices, mustard, vinegar and remaining spices in a large pot. Simmer, uncovered for 20 minutes. Add the veggies and simmer for another 10 minutes. Remove pickling spices. Ladle mixture into hot, sterilized pint jars leaving ½ inch of headspace. Wipe the rim and screw on prepared lids and rings. Process in a boiling water bath for 15 minutes. Start counting processing time when the water in the canner returns to a boil. Remove jars and let them cool completely. Check seals and store for up to a year. Serve on top of hot dogs, eggs, or hamburgers!

GARDEN CHOW CHOW

Garden Chow Chow image

My Daddy used to bring home a jar of this from work every summer after garden time. It always started arguements over who ate the last serving. Finally my Daddy remembered to ask the man for the recipe one year. I have been making this since I started cooking. I love it. I wish I knew the man's name that shared the recipe so I could give him the credit. When I make up a batch, I always have to share with my two sons.

Provided by Dorene Nagy @Letsbake1

Categories Other Sauces

Number Of Ingredients 13

Ingredients

20 - green tomatoes
8 cup(s) chopped onion (white or yellow)
8 cup(s) chopped cabbage
24 - sweet green peppers
12 - sweet red peppers
6 - red hot peppers
LIQUID
12 cup(s) white sugar
2 tablespoon(s) celery seed
4 tablespoon(s) mustard seed
3 teaspoon(s) tumeric
8 cup(s) cider vinegar
4 cup(s) water

Steps:

Grind all the above vegetables and place in a huge canning pot. Sprinkle top with 1 Cup of salt. Cover with lid. Let stand overnight. Next day rinse and drain well.
Pour liquid over vegetables that have been rinsed and drained well. Heat to a boil. Make sure you don't do this on high heat or you will scorch your vegetables. Let simmer for 3 minutes. Remove from heat and place into hot sterilized pint jars. No further processing necessary. Usually makes at least 16 pints depending on the size of the tomatoes.

GARDEN CHOW-CHOW

Garden Chow-Chow image

Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish.

Provided by Manda

Categories Cauliflower

Time 4h15m

Yield 8 quarts

Number Of Ingredients 11

Ingredients

1 lb carrot, peeled and sliced
1 head cabbage, shredded
3 medium zucchini, sliced
1 lb onion, sliced
10 medium green tomatoes, sliced (optional)
1 1/2 heads cauliflower
4 cups sugar
1/2 gallon white vinegar
1 tablespoon dry mustard
1 tablespoon celery seed
1/2 tablespoon dried turmeric

Steps:

Slice onions and salt to taste.
Let set 3 hours.
Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
After 3 hours, drain onions on paper towel, but do not rinse.
Cook carrots and cauliflower in vinegar and spices for 5 minutes.
Add all other ingredients.
Cook until very hot, about 10 minutes.
Pack in jars.

Nutrition Facts : Calories 560.8, Fat 1.2, SaturatedFat 0.2, Sodium 114.4, Carbohydrate 129, Fiber 8.9, Sugar 113.9, Protein 6.2

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Sweet and Spicy Garden Relish/ Chow-Chow image

A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.

Provided by Rita1652

Categories Onions

Time 1h

Yield 9 1/2 pint jars

Number Of Ingredients 10

Ingredients

1 habanero, minced
8 cups grated zucchini (or yellow squash)
3 large onions, grated
2 large carrots, grated
4 large bell peppers (red and green)
1/2 cup salt
3 cups sugar
1 teaspoon turmeric
3 cups vinegar
2 tablespoons pickling spices

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.

Nutrition Facts : Calories 335, Fat 0.6, SaturatedFat 0.2, Sodium 6314.1, Carbohydrate 80.3, Fiber 3.8, Sugar 74.2, Protein 2.8

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