HEIRLOOM TOMATO CHOW-CHOW
Steps:
- Combine the vinegar, sugar, ginger, dry mustard, turmeric, mustard seeds, celery seeds, pickling spice and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat and simmer 15 minutes to extract the flavors of the spices.
- Return to high heat; once the mixture is boiling and steaming, add the tomatoes and onions, stirring to coat everything evenly. Reduce the heat and simmer 5 minutes. Remove from the heat and cool to room temperature.
HEIRLOOM TOMATO CHOW CHOW
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seed, cayenne pepper, and ginger in a large pot and bring to a boil over high heat. Reduce heat and simmer for 5 to 10 minutes to extract the flavors of the spices. Once the liquid is boiling and steaming add tomatoes and onion. Gently stir to incorporate. Reduce heat and simmer for 20 to 25 minutes. Shut off heat and allow to cool to room temperature. Place in a serving bowl and serve.
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.
SOUTHERN CHOW CHOW
Steps:
- Clean and sterilize 2 quart-size canning jars with lids.
- Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
- Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.
CHOW-CHOW
Steps:
- Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
- Press out as much liquid as possible from the vegetables.
- Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.
EDITH'S RED TOMATO CHOW-CHOW
My girlfriend's MIL fashioned this recipe many years ago and it is wonderful! Easy to make, and so good with so many things. Note: The easiest way I have found to sterilize jars is to wash and rinse them well, fill them with boiling water for a few minutes, empty, and keep them hot in a 200°F oven till you are ready to fill them. The flat sealing lids should be boiled for about five minutes, and the rings should be twisted only finger tight. Enjoy these pickles - beats anything you can buy ready-made. They keep for a very long time, which is a bonus.
Provided by Gwen35
Categories Onions
Time 1h45m
Yield 6-7 pints
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large pot (preferably non-stick) and bring to a boil.
- Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
- Stir very often to prevent burning.
- Pack into sterilized jars and seal.
Nutrition Facts : Calories 274.8, Fat 1.4, SaturatedFat 0.3, Sodium 3547.3, Carbohydrate 60.7, Fiber 9.8, Sugar 46.6, Protein 6.1
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