Best 5 Chow Chow Grandma Style Recipes
**Discover the Delightful Tang and Crunch of Chow Chow: A Southern Treat with Two Tasty Variations**
Chow chow, a beloved Southern delicacy, is a delightful relish that tantalizes taste buds with its harmonious blend of sweet, sour, and savory flavors. Originating in the kitchens of resourceful home cooks, this versatile condiment is a staple in many Southern households, passed down through generations. In this article, we present two mouthwatering recipes for chow chow - the traditional "Grandma Style" and a unique "Giardiniera-Inspired" variation, each offering a distinct flavor profile to enhance your culinary creations.
The "Grandma Style" Chow Chow recipe embodies the classic Southern tradition, featuring a symphony of crisp vegetables - including cabbage, bell peppers, onions, and green tomatoes - immersed in a tangy vinegar marinade. With hints of mustard and celery seeds, this recipe delivers a perfect balance of sweet and sour, making it an ideal accompaniment to grilled meats, fried chicken, or as a vibrant topper for hot dogs and hamburgers.
Our "Giardiniera-Inspired" Chow Chow recipe takes a creative twist on the classic, drawing inspiration from the vibrant flavors of Italian giardiniera. This recipe introduces a medley of pickled vegetables, including carrots, cauliflower, and red bell peppers, adding a delightful crunch and a hint of spice to the mix. Its versatility shines as a complement to sandwiches, salads, and antipasti platters, bringing a burst of flavor to any dish.
Whether you prefer the traditional "Grandma Style" or the innovative "Giardiniera-Inspired" variation, these chow chow recipes promise to elevate your culinary repertoire. Dive into the detailed instructions and discover the secrets to creating this Southern delight in your own kitchen.
SOUTHERN CHOW CHOW
Steps:
- Clean and sterilize 2 quart-size canning jars with lids.
- Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
- Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.
CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
CHOWCHOW
Steps:
- Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
- In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
- Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.
CHOW CHOW GRANDMA STYLE
I used to help my grandma fix this chow chow. When I made this chow chow it was as close to Grandma's recipe that I could get and it does taste great also.
Provided by Eddie Jordan
Categories Other Sauces
Time 1h
Number Of Ingredients 12
Steps:
- 1. Grind and cover the first 6 ingredients with salt. Let stand 5 to 15 minutes. Then drain.
- 2. Add the rest of the ingredients. bring to a boil and cook 20 minuits.
- 3. Have jars, rings, and lids sterilized. Fill jars leaving a 1/4 inch head space. Seal.
- 4. Bring water to boil in you water bath canner when boiling put in your jars to cover, when water start boiling again time for 15 minutes.
GRANDMOTHER JOHNSON'S TOMATO CHOW-CHOW
When my husband and I started dating years ago, his grandmother would send down quarts of her Chow-Chow when she found out how much I loved it. Sadly, we lost her sometime after that and the recipe was lost too....or so I thought. My DH's aunt had it! This will scorch very easy. Don't try to rush it.
Provided by CMarsh6744
Categories Chutneys
Time 3h30m
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Chop tomatoes peppers and onions bite-size or smaller.
- Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
- Sterilize your canning jars & lids in boiling water.
- Fill the jars and place tops on tight.
- After filling jars, give them a 45-minute bath in boiling water.
- Enjoy.
Tips:
- Choose the right vegetables: Use fresh, firm vegetables for the best results. Cauliflower, green beans, onions, and red peppers are all good choices.
- Cut the vegetables evenly: This will help them cook evenly. If the vegetables are too large, they may not cook through, and if they are too small, they may overcook.
- Use a large pot: You will need a large pot to hold all of the vegetables and brine. A stockpot or Dutch oven is a good option.
- Bring the brine to a boil: This will help to dissolve the sugar and salt. Once the brine is boiling, reduce the heat to a simmer.
- Add the vegetables to the brine: Bring the brine back to a simmer and add the vegetables. Cook the vegetables for 5-10 minutes, or until they are tender-crisp.
- Remove the vegetables from the brine: Once the vegetables are cooked, remove them from the brine and let them cool.
- Store the chow-chow: Chow-chow can be stored in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Chow-chow is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to use up fresh vegetables, and it is also a good source of vitamins and minerals. If you are looking for a new and exciting way to add flavor to your meals, give chow-chow a try.
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