Pennsylvania Dutch Pepper Relish Recipes

CHOW CHOW (PENNSYLVANIA DUTCH RELISH)

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).

GREEN TOMATO CHOWCHOW

Steps:

• Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.