chow-chow
I made chow-chow some years ago and it was a lot of work for a blah, disappointing relish. But last Christmas my boyfriend was given a half-pint jar of chow-chow, made by the girlfriend of a co-worker and given out as gifts. It was by far the best version I had ever tasted, and I demanded the recipe, which was procured. It required two gallons of green tomatoes, and I finally was able to lay my hands on some at the farmer's market yesterday.
3 cabbages
7 cups chopped onions
2 gallons green tomatoes
4 red bell peppers
4 green bell peppers
6 jalapenos
I wouldn't attempt this recipe if I didn't have a food processor or other chopping instrument. I shudder to think about all the work my mother and grandmother went through when they make relishes.
This is a 17-inch-wide bowl, filled with all the chopped veggies.
Add 3/4 cup salt, toss, and let sit for 30 minutes.
After 30 minutes, drain off all the liquid that has accumulated.
Add 2 tablespoons pickling spice in a cheesecloth bag, plus 1/2 teaspoon each red pepper, cinnamon, nutmeg, and allspice.
Add six cups each vinegar (I used cider vinegar) and sugar, stir, and bring to a boil. Boil 10 minutes.
Sterilize canning jars, rings, and lids, and have them available.
Use a wide-mouth funnel to fill the jars.
Fill jars with some of the liquid.
Wipe the rim of the jar with a damp paper towel to remove any bits that might interfere with a seal.
Put on a clean lid and band, and tighten carefully but firmly.
Set hot jars on clean folded towel out of drafts to cool. Listen for the "ping" as each jar seals. Push down on the lids; they should be depressed and stay that way. Store any leftover chow-chow, or jars that did not seal, in the fridge (the jar on the lower right is going into the refrigerator as it is not equipped with a sealable rim).
3 cabbages
7 cups chopped onions
2 gallons green tomatoes
4 red bell peppers
4 green bell peppers
6 jalapenos
I wouldn't attempt this recipe if I didn't have a food processor or other chopping instrument. I shudder to think about all the work my mother and grandmother went through when they make relishes.
This is a 17-inch-wide bowl, filled with all the chopped veggies.
Add 3/4 cup salt, toss, and let sit for 30 minutes.
After 30 minutes, drain off all the liquid that has accumulated.
Add 2 tablespoons pickling spice in a cheesecloth bag, plus 1/2 teaspoon each red pepper, cinnamon, nutmeg, and allspice.
Add six cups each vinegar (I used cider vinegar) and sugar, stir, and bring to a boil. Boil 10 minutes.
Sterilize canning jars, rings, and lids, and have them available.
Use a wide-mouth funnel to fill the jars.
Fill jars with some of the liquid.
Wipe the rim of the jar with a damp paper towel to remove any bits that might interfere with a seal.
Put on a clean lid and band, and tighten carefully but firmly.
Set hot jars on clean folded towel out of drafts to cool. Listen for the "ping" as each jar seals. Push down on the lids; they should be depressed and stay that way. Store any leftover chow-chow, or jars that did not seal, in the fridge (the jar on the lower right is going into the refrigerator as it is not equipped with a sealable rim).