Loading...This is in response to a Recipe Request. I found this online in several places without a true attribution to it’s original author.
Difficulty: Intermediate
Servings: ?
Ingredients
1 peck (12 pounds) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
1/2 cup horseradish (optional)
Directions
Chop or grind tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the vinegar, spices (tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes.
Categories: Boiling Water Bath, BWB Condiments, Canning, Preserving
Submitted by: wvhomecanner on May 19, 2010
psmflowerlady/Tammy says:
I know that Chow Chow is a southern dish – but how do you serve it? Do you put it on sandwiches? I found a recipe that includes cabbage (I LOVE cabbage) and didn’t know how to serve it if made. Any suggestions?
On July 12, 2010 at 8:39 pm
Liz Pike says:
In response to Tammy’s comment, in our family it’s served as a relish for veggies & meat. Scoop a little chow-chow, scoop a little veggie (fav veggies to eat it with: beans, fried okra, corn, potatoes).
On June 21, 2011 at 8:27 am
susankeaton says:
My grandfather always made chow chow and our tradition was to eat it in our brown beans. I made it with him once and we put the tomatoes, quartered and salted, in a burlap sack and hung them outside to “drain the bitter” out of them overnight. This recipe is what I’ve been searching for because I was young and never thought to save it. Can’t wait to try it.
On February 18, 2012 at 7:02 pm