Try this Granny's Chow Chow recipe, or contribute your own.
- 2 tb mixed pickling spice
- 1 tb ground dry ginger
- 3 tb celery seed
- 1 stalk celery (i think she
- 6 carrots
- 12 green peppers
- 2 1/2 c sugar
- 2 qt green tomatoes chopped
- 4 tb ground dry mustard
- 12 onions
- 12 red sweet peppers
- 1 ga cabbage chopped
- 4 pt vinegar
- 4 tb mustard seed
- 1 ts paprika
- 2 1/2 c brown sugar
- 1 qt ripe tomatoes chopped
- Carbohydrate 3287.32532 g
- Cholesterol 0 mg
- Fat 73.35031 g
- Fiber 200.447401274681 g
- Protein 147.5908 g
- Saturated Fat 7.7954 g
- Serving Size 1 1 Serving (12784g)
- Sodium 1496.84 mg
- Sugar 3086.87791872532 g
- Trans Fat 12.47214 g
- Calories 13756 calories
Step-by-step
- Grind all vegetables and mix with 1/2 cup pickling salt.
- Let set overnight.
- Next morning, place vegetables in a colendar and press down firmly to force out as much of the brine as possible.
- Put spices in a cheesecloth and add to the sugar and vinegar.
- simmer for 20 minutes.
- Add vegetables and boil for 15 minutes.
- Pack into sterilized jars and seal at once.
Bright notes of vinegar and mustard pierce through a heavy sweetness, cutting cleanly against rich meats like pork chops while balancing the vegetal bitterness of raw brassicas and nightshades.
- Use a stainless steel or enameled pot rather than reactive metals like aluminum, which will discolor the produce when exposed to acidic vinegar.
- Toss the ground vegetables with half a cup of pickling salt and let them sit overnight to draw out excess moisture through osmosis, resulting in a crisp final texture rather than a watery pickle.
- Press the vegetables firmly in a colander the next morning to expel as much brine as possible before they meet the boiling vinegar and sugar mixture.
- Tie the pickling spices in a cheesecloth bag so they infuse the liquid without leaving grit or dark sediment floating throughout the translucent relish.
- Simmer the spice bag in the vinegar and sugar solution for precisely 20 minutes to extract the essential oils before adding the drained vegetables.
Chow chow improves after a day or two in storage as the sugars penetrate deeply into the cellular walls of the cabbage and peppers. Leftover relish makes a sharp addition to grain bowls or sandwiches.
