Pennsylvania Dutch Pepper Relish Recipes

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CHOW CHOW (PENNSYLVANIA DUTCH RELISH)



Chow Chow (Pennsylvania Dutch Relish) image

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

1 cup frozen cauliflower, thawed and cut into small pieces
1 cup frozen sliced carrots, thawed
1 cup frozen cut green beans, thawed
1 cup cut yellow wax beans, thawed
1 (8-oz) can(s) red kidney beans, rinsed and drained (or half of a 15-oz can)
1 cup frozen sweet corn, thawed
1/2 medium onion, chopped
1/2 small red bell pepper, chopped
1 cup water
1/2 cup white vinegar
1 1/4 cups granulated sugar
1/2 tsp celery seed
1/4 tsp turmeric
1/4 tsp salt

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).

PENNSYLVANIA DUTCH PEPPER SLAW



Pennsylvania Dutch Pepper Slaw image

If you like sweet bell peppers you will love pepper slaw. Cook time reflects chill time.

Provided by Diana Adcock

Categories     Other Salads

Time 45m

Number Of Ingredients 11

3/4 c apple cider vinegar
1 c white sugar
1/4 c water
1 tsp celery seed
1 tsp dry mustard
1 tsp whole mustard seed
2 tsp salt
1 medium head green cabbage
1 large carrot
1 large green bell pepper
1 large red bell pepper

Steps:

  • 1. In a medium saucepan, combine the apple cider vinegar, sugar, water, celery seed and mustard.
  • 2. Over medium-high heat bring to a boil, stirring constantly to dissolve sugar, then boil for 1 minute. Remove from heat and allow to cool to room temperature.
  • 3. Using a food processor, finely grate the green cabbage, carrot and bell peppers.
  • 4. Place the finely grated vegetables into a large bowl, stir in salt and set aside for 1 hour.
  • 5. Drain vegetables but do not rinse. Add the cooled dressing, reserving 1/4 cup, and stir to combine. Cover and refrigerate overnight, both slaw and reserved dressing.
  • 6. Before serving uncover slaw and give it a good stir. If it's swimming in juice drain it but keep it moist. Add the 1/4 cup reserved dressing to brighten it back up.

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