PA. DUTCH CHOW CHOW
Chow chow, a colorful mix of Pennsylvania Dutchsweet and sour pickled vegetables, can be served with any meal!
Provided by A Coalcracker in the Kitchen
Categories Sides Appetizers Salads
Number Of Ingredients 21
Steps:
- Sterilize your jars and get your hot water canner set up.
- Cook each vegetable separately in a small amount of lightly salted water over medium heat until tender crisp. (Do not cook canned beans or gherkins, if using)
- Remove each when done from boiling water with slotted spoon and plunge into ice water bath to stop cooking. (A large bowl of ice water) Drain in colander. Layer each cooled, drained vegetable into a large bowl, then add the rinsed, drained beans; toss the layers gently with hands or wooden spoon to blend. Drain any additional water from the vegetables that accumulated in the bottom of the bowl.
- In large stockpot or kettle, bring pickling syrup ingredients to boil, stirring especially at first to dissolve sugar. Stir in 1/2 teaspoon turmeric, if using. (I often skip it). Carefully add the mixture of vegetables to the boiling liquid. Return to boil and simmer over medium heat for 5 minutes.
- Ladle the vegetables into sterilized pint or quart jars, add liquid, filling each jar with the chow chow to within 1/2 inch of top. Seal each jar with new canning lid insert and ring.
- Process in hot water bath 5 minutes for 1,000 foot altitude or less for pints, 10 minutes for quarts. Add 5 minutes if 1.001 to 6,000 feet in altitude. Over 6,000 feet, add additional 5 minutes.
- Carefully remove jars from water, sit upright on towel-lined counter. Check seals as the jars cool. The inner part of the lid will often "pop" as it depresses as the contents cool. If any failed to seal, store these in the refrigerator and keep refrigerated, use up fairly soon.
Nutrition Facts :
DEB'S BREAD AND BUTTER PICKLES
This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.
Provided by droseboom
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P14DT3h30m
Yield 50
Number Of Ingredients 10
Steps:
- Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
- Drain salt water from pot. Rinse and drain cucumber slices twice.
- Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g
MUSTARD PICKLE
Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes
Provided by James Martin
Categories Condiment, Snack
Time 50m
Yield Makes about 2 large jars
Number Of Ingredients 12
Steps:
- Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
- Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
- Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
- Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.
Nutrition Facts : Calories 34 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
More about "pennsylvania dutch mustard pickles recipes"
A DUTCH GRANDMOTHER’S MUSTARD PICKLE …
From leppfarmmarket.com
Estimated Reading Time 5 mins
- In another bowl mix together the salt and water and pour over veggies, making sure they are all covered in the brine. I cover them with a tea towel, and then put a dinner plate on top so that they stay submerged. Let stand overnight at room temperature.
- Sterilize five 1 quart jars with lids and rings in a water bath (save the warm water bath for later, you will need it)
- Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
AN OLD FASHIONED MUSTARD PICKLES RECIPE
From iamcountryside.com
Estimated Reading Time 4 mins
HOW TO MAKE AMISH MUSTARD PICKLED EGGS ~ …
From youtube.com
10 BEST PENNSYLVANIA DUTCH RECIPES | YUMMLY
From yummly.com
THE LAST JAR OF CHOW-CHOW – PENNSYLVANIA …
From padutchcompanion.com
HOW TO MAKE OLD-FASHIONED MUSTARD PICKLE …
From tasteofhome.com
CRISP PICKLE SLICES – A COALCRACKER IN THE …
From acoalcrackerinthekitchen.com
PA DUTCH PEPPER SLAW - MY HOMEMADE ROOTS
From myhomemaderoots.com
CHOW-CHOW IS PENNSYLVANIA DUTCH'S PICKLED VERSION OF CHOPPED …
From lancasteronline.com
51 COZY PENNSYLVANIA DUTCH-INSPIRED RECIPES | TASTE OF HOME
From tasteofhome.com
AMISH MUSTARD EGGS – A COALCRACKER IN THE KITCHEN
From acoalcrackerinthekitchen.com
OUR MOST TRADITIONAL AMISH AND MENNONITE RECIPES
From allrecipes.com
AMISH CANNING RECIPES
From amishamerica.com
PA DUTCH DOG WITH MAPLE MUSTARD, PICKLED CABBAGE, AND GRILLED …
From potatorolls.com
GRANDMA'S DILL PICKLE RECIPE • LOVELY GREENS
From lovelygreens.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love