Best 7 Ellas Chow Chow Recipes

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## Chow Chow: A Southern Delight for All Occasions ##

Chow chow is a delightful Southern dish that originated in the Appalachian Mountains. It is a versatile condiment made from a mixture of chopped vegetables, such as cabbage, onions, peppers, and green tomatoes, pickled in a vinegar-based solution. Chow chow can be enjoyed as a condiment for barbecue, hot dogs, and hamburgers, or as a side dish with fried chicken or fish. It can also be used as an ingredient in salads, sandwiches, and other dishes.

This article presents three delicious chow chow recipes that cater to different preferences and dietary restrictions. The first recipe is a traditional chow chow recipe that uses a combination of cabbage, onions, peppers, and green tomatoes. The second recipe is a spicy chow chow recipe that adds a kick of heat with the inclusion of jalapeño peppers. The third recipe is a vegan chow chow recipe that omits the use of animal products, making it suitable for vegans and vegetarians.

These recipes provide detailed instructions on how to prepare and pickle the chow chow, ensuring that you achieve the perfect balance of flavors and textures. With its tangy, slightly sweet, and crunchy characteristics, chow chow adds a burst of flavor to any dish. Whether you're a fan of traditional Southern cuisine or looking for a unique condiment to enhance your meals, these chow chow recipes offer something for everyone.

Here are our top 7 tried and tested recipes!

PA. DUTCH CHOW CHOW



Pa. Dutch Chow Chow image

Chow chow, a colorful mix of Pennsylvania Dutchsweet and sour pickled vegetables, can be served with any meal!

Provided by A Coalcracker in the Kitchen

Categories     Sides     Appetizers     Salads

Number Of Ingredients 21

4 cups granulated sugar
2 cups cider vinegar
2 cups water
1 1/2 teaspoon salt
1 Tablespoon celery seed
1 Tablespoon yellow mustard seed
OPTIONAL: 1/2 teaspoon ground turmeric
1 cup green beans, cut in 1 inch pieces
1 cup wax beans, cut in 1 inch pieces
1 cup fresh Lima beans OR frozen and cook as directed for the fresh vegetables
1 cup canned red kidney beans, drained and rinsed
1 cup canned butter beans, drained and rinsed
1 cup cauliflower buds, cut in small bite-sized pieces
1 cup celery, not hearts or leaves, cut in 1/4 inch slices cross-wise
1 cup sweet red bell pepper, chopped into 1/4 inch pieces
1 cup green bell pepper, chopped into 1/4 inch pieces
1 cup carrots, sliced into 1/4 inch thick slices crosswise
1 cup fresh corn kernels, cut from cob after cooking
1 cup sweet onion, chopped into 1/4 to 1/2 inch pieces
1 cup shredded green cabbage
OPTIONAL: 1 cup sweet gherkins cut in 1/4 inch cross cut slices

Steps:

  • Sterilize your jars and get your hot water canner set up.
  • Cook each vegetable separately in a small amount of lightly salted water over medium heat until tender crisp. (Do not cook canned beans or gherkins, if using)
  • Remove each when done from boiling water with slotted spoon and plunge into ice water bath to stop cooking. (A large bowl of ice water) Drain in colander. Layer each cooled, drained vegetable into a large bowl, then add the rinsed, drained beans; toss the layers gently with hands or wooden spoon to blend. Drain any additional water from the vegetables that accumulated in the bottom of the bowl.
  • In large stockpot or kettle, bring pickling syrup ingredients to boil, stirring especially at first to dissolve sugar. Stir in 1/2 teaspoon turmeric, if using. (I often skip it). Carefully add the mixture of vegetables to the boiling liquid. Return to boil and simmer over medium heat for 5 minutes.
  • Ladle the vegetables into sterilized pint or quart jars, add liquid, filling each jar with the chow chow to within 1/2 inch of top. Seal each jar with new canning lid insert and ring.
  • Process in hot water bath 5 minutes for 1,000 foot altitude or less for pints, 10 minutes for quarts. Add 5 minutes if 1.001 to 6,000 feet in altitude. Over 6,000 feet, add additional 5 minutes.
  • Carefully remove jars from water, sit upright on towel-lined counter. Check seals as the jars cool. The inner part of the lid will often "pop" as it depresses as the contents cool. If any failed to seal, store these in the refrigerator and keep refrigerated, use up fairly soon.

Nutrition Facts :

SOUTHERN CHOW CHOW



Southern Chow Chow image

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

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.

CHOWCHOW



Chowchow image

Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn't be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.

Provided by Jocelyn Jackson

Categories     Cabbage     Tomato     Onion     Bell Pepper     Vinegar     Mustard     Garlic

Yield Makes about 2 quarts

Number Of Ingredients 12

1 small green cabbage (about 2 lb.), chopped into ½" pieces (about 10 cups)2 large green tomatoes, cut into ½" pieces
1 large sweet onion, cut into ½" pieces
1 large green bell pepper, seeds and ribs removed, cut into ½" pieces
1 large red bell pepper, seeds and ribs removed, cut into ½" pieces
2 Tbsp. pickling salt or 3 Tbsp. kosher salt
1 Tbsp. yellow mustard seeds
1½ cups apple cider vinegar
1½ cups distilled white vinegar
2 cups cane sugar (such as Wholesome) or raw sugar
1 Tbsp. yellow mustard
1 tsp. ground turmeric
2 garlic cloves, finely chopped

Steps:

  • Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
  • Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
  • Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
  • Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
  • Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.

CHOWCHOW



Chowchow image

Provided by Food Network

Categories     condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16

12 cups diced bell peppers, mixed colors
8 cups diced cabbage
8 cups diced yellow onions
6 cups diced green tomatoes
1 jalapeno, cut into small dice
1/4 cup kosher salt
1 tablespoon mustard seeds
2 teaspoons celery seeds
3 cups sugar
2 cups apple cider vinegar
2 teaspoons crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Serving suggestions: beans and cornbread, pulled pork or hot dogs

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 I



Chow Chow I image

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

12 ½ pounds green tomatoes, chopped
8 large onions, chopped
10 green bell peppers, chopped
3 teaspoons salt
6 chopped green chile peppers
1 quart distilled white vinegar
1 ¾ cups white sugar
½ cup prepared horseradish
1 tablespoon ground cinnamon
1 tablespoon ground allspice
¼ teaspoon ground cloves

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

CHOW-CHOW



Chow-Chow image

The crunchy texture of this traditional relish is a perfect complement to Boston Baked Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 quarts

Number Of Ingredients 11

4 Kirby cucumbers, thinly sliced
1 red onion, peeled, thinly sliced
1 red bell pepper, thinly sliced into 1-inch-long pieces
1 small firm green cabbage (about 2 1/2 pounds), thinly sliced
1 small head cauliflower, cut into small florets
1/2 cup coarse salt
2 cups sugar
2 tablespoons pickling spices, tied in cheesecloth
1 teaspoon turmeric
1 tablespoon celery seed
2 cups cider vinegar

Steps:

  • Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to over vegetables, and set aside for 8 hours or overnight. Drain; rinse well underwater, and drain in a colander.
  • Whisk remaining ingredients in a large nonreactive stockpot until combined. Add 2 cups water; bring to a boil. Reduce heat; add vegetables. Cook until warmed through, about 15 minutes. Transfer to a nonreactive container; set aside until cool. Cover; refrigerate up to 3 weeks.

ELLA'S CHOW-CHOW



Ella's Chow-Chow image

My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years.

Provided by BeachGirl

Categories     Onions

Time 2h

Yield 6-8 pints

Number Of Ingredients 15

2 quarts chopped cabbage (or cabbage & cauliflower)
1 quart chopped green tomato
1 pint grated carrot (I prefer California grown)
1 pint chopped green peppers or 1 pint red pepper
1 quart chopped peeled firm pear (do not ripen)
1 quart chopped onion
1/2 cup canned sliced jalapeno pepper (optional)
1 teaspoon crushed red pepper flakes (optional)
1 quart distilled white vinegar (5% acidity)
1/2 cup flour (for thickening the sauce) (optional)
1 tablespoon salt
2 cups granulated sugar
1 1/2 tablespoons celery seeds
1 tablespoon ground turmeric
1 1/2 tablespoons dry ground mustard

Steps:

  • If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
  • In large pot, stir dry ingredients together, then add liquid ingredients.
  • Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
  • Add chopped vegetables and bring to a boil.
  • Cook 5 minutes on simmer until vegetables are hot.
  • Pack into hot, sterilized jars and seal with hot sterilized lids.
  • Invert and let rest for 2 minutes.
  • Turn right-side-up and let cool.
  • When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
  • NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.

Tips:

  • Choose fresh and ripe vegetables for the best flavor.
  • Use a sharp knife to thinly slice the vegetables.
  • Pack the vegetables tightly into the jars to prevent spoilage.
  • Cover the jars completely with the vinegar solution.
  • Process the jars in a boiling water bath for the recommended amount of time.
  • Store the jars in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Ella's Chow Chow is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to preserve fresh vegetables and enjoy them all year long. With a little planning and effort, you can easily make your own Ella's Chow Chow at home.

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