CHOW CHOW (PENNSYLVANIA DUTCH RELISH)
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
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
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
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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PA DUTCH PEPPER SLAW - MY HOMEMADE ROOTS
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5/5 (51)Total Time 20 minsServings 10-12
- In a saucepan, combine the apple cider vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
- Chop cabbage in half and remove the core. Using a food processor, finely chop the green cabbage, carrot and bell pepper. (If you don’t have a food processor, you can chop them finely by hand, or use a box grater). Place the finely grated vegetables into a large bowl, and set aside while you make the dressing.
- Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if it is made at least a few hours ahead.
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