Chow Chow
Submitted by sister
Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.
YIELD
1 servingsPREP
20 minCOOK
25 minREADY
45 minIf you grew up anywhere near Pennsylvania Dutch country, you know chow chow. It’s the jewel-toned relish that shows up at every church supper, holiday table, and backyard cookout, spooned right next to the potato salad.
This version is a big-batch canning project loaded with green tomatoes, string beans, lima beans, sweet corn, cauliflower, peppers, and onions. Everything gets simmered in a punchy brine of apple cider vinegar, mustard seeds, celery seeds, turmeric, and dry mustard.
The result is crunchy, tangy, and just sweet enough to keep you reaching for another forkful.
Seal it in sterilized jars and you’ve got gifts, side dishes, and hot dog toppings for months to come.
Kitchen Tips
- Don’t overcook the vegetables. You want them tender but still snappy. Mushy chow chow is nobody’s friend.
- Stir constantly during the last 25 minutes. The sugar and vinegar can scorch on the bottom if you walk away.
- Use green tomatoes that are truly unripe and firm. Ripe tomatoes break down too much and turn the relish mushy.
- Sterilize your jars properly in boiling water before filling. This keeps your chow chow shelf-stable all winter.
Ingredients
Directions
Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes.
Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together.
Drain the water from the cooked vegetables and add to the hot vinegar.
Then add the chopped vegetables and cook about 25 minutes, stirring constantly.
Pour into sterilized jars and seal.
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