This particular chow chow recipe is truly a favorite for a lot of Southerners. It's a good condiment on also good with hamburgers, sausages and hot dogs. Chow-chow is a little bit spicy vegetable relish which contains mustard.
Chow chow is typically made from chopped green tomatoes and cabbage which, of course, give it its' distinctive green appearance. It gets its spiciness from mustard seed, onions, hot peppers, sweet peppers, and vinegar. Other optional ingredients include cucumbers, celery, carrots, beans, corn in addition to cauliflower. Nevertheless, this isn't a "strict" recipe and just about any type of leftover vegetables can be utilised for example cucumbers, radishes, and red tomatoes.
The term "relish" hails from the term "reles" that means "something remaining" in ancient French, which surely agrees with this dish. Regardless of where chow chow came from, one particular point is undoubtedly for absoluterly certain: it really has been really enjoyed in the Southern U.S. for well over 200 years.
Ingredients for chow chow:
9 pounds of green tomatoes
six lbs . white or yellow onions, peeled and coarsely chopped
one cup of salt
six cups of water
four cups of white wine vinegar
4 tbsps . of pickling herbs
two 1/2 lbs white sugar
2 1/2 lbs light brown sugar
1/2 cup of corn starch
two teaspoons of dry mustard
one tsp of turmeric
1 red bell pepper, seeded and finely diced
4 cloves of garlic, peeled and finely minced
Directions:
Place all the green tomatoes and onions into a generous bowl and add 4 cups of the water coupled with all of the salt. Permit the mixture to sit over evening (or perhaps eight hours, even though twelve hours is preferable), covered up while in the family fridge.
Strain well in a colander and after that set the tomatoes and onions into a hefty pan together with white vinegar, two cups of water and pickling spice.
Bring to a boil on top of the stove on high temperature then lower temperature to low and simmer for half-hour. Incorporate all of the white and brown sugars and permit to simmer for another half-hour.
In a smaller bowl, incorporate the corn starch, mustard as well as tumeric and slowly add it to the simmering cooking pot, being sure that it results in being well blended. Add in the diced red bell pepper and garlic and simmer for the next 1 1/2 to 2 hrs or until such time as thick. And lastly, spoon all the chow chow inside of tupperware within your fridge or in the freezer to be stored for up to six months.
Chow chow is typically made from chopped green tomatoes and cabbage which, of course, give it its' distinctive green appearance. It gets its spiciness from mustard seed, onions, hot peppers, sweet peppers, and vinegar. Other optional ingredients include cucumbers, celery, carrots, beans, corn in addition to cauliflower. Nevertheless, this isn't a "strict" recipe and just about any type of leftover vegetables can be utilised for example cucumbers, radishes, and red tomatoes.
The term "relish" hails from the term "reles" that means "something remaining" in ancient French, which surely agrees with this dish. Regardless of where chow chow came from, one particular point is undoubtedly for absoluterly certain: it really has been really enjoyed in the Southern U.S. for well over 200 years.
Ingredients for chow chow:
9 pounds of green tomatoes
six lbs . white or yellow onions, peeled and coarsely chopped
one cup of salt
six cups of water
four cups of white wine vinegar
4 tbsps . of pickling herbs
two 1/2 lbs white sugar
2 1/2 lbs light brown sugar
1/2 cup of corn starch
two teaspoons of dry mustard
one tsp of turmeric
1 red bell pepper, seeded and finely diced
4 cloves of garlic, peeled and finely minced
Directions:
Place all the green tomatoes and onions into a generous bowl and add 4 cups of the water coupled with all of the salt. Permit the mixture to sit over evening (or perhaps eight hours, even though twelve hours is preferable), covered up while in the family fridge.
Strain well in a colander and after that set the tomatoes and onions into a hefty pan together with white vinegar, two cups of water and pickling spice.
Bring to a boil on top of the stove on high temperature then lower temperature to low and simmer for half-hour. Incorporate all of the white and brown sugars and permit to simmer for another half-hour.
In a smaller bowl, incorporate the corn starch, mustard as well as tumeric and slowly add it to the simmering cooking pot, being sure that it results in being well blended. Add in the diced red bell pepper and garlic and simmer for the next 1 1/2 to 2 hrs or until such time as thick. And lastly, spoon all the chow chow inside of tupperware within your fridge or in the freezer to be stored for up to six months.
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