Best 5 Grandmother Johnsons Tomato Chow Chow Recipes
**Discover the Delightful Tang of Grandmother Johnson's Tomato Chow Chow: A Culinary Journey Through Pickled Delicacies**
Embark on a culinary adventure with Grandmother Johnson's Tomato Chow Chow, a delectable pickled condiment that adds a vibrant tang to any meal. This Southern staple is a delightful blend of fresh tomatoes, crisp vegetables, and a medley of spices, creating a symphony of flavors that tantalize the taste buds. Join us as we explore the secrets behind this cherished recipe, unlocking the techniques and ingredients that make it a beloved classic. From the zesty Original Tomato Chow Chow to the unique variations like Sweet and Hot Chow Chow and even a Green Tomato Chow Chow, this article presents a collection of chow chow recipes that cater to diverse palates. Get ready to embark on a pickling expedition, preserving the summer's bounty and creating a taste sensation that will liven up your meals.
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.
GREEN TOMATO CHOWCHOW
My grandmom's long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 cups.
Number Of Ingredients 9
Steps:
- Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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:
- Use ripe tomatoes for the best flavor. Overripe tomatoes are more likely to be mushy, so they're not ideal for this recipe.
- If you don't have celery seed, you can use celery salt instead. Just use half the amount of celery salt, as it is more concentrated.
- Be careful not to overcook the chow chow. It should be cooked until the vegetables are tender but still have a bit of a crunch.
- Chow chow can be canned or frozen for later use. To can chow chow, follow the instructions in the recipe. To freeze chow chow, pack it in freezer-safe containers and freeze for up to 6 months.
- Chow chow is a great condiment to serve with grilled meats, fried chicken, or fish. It can also be used as a sandwich spread or as a topping for baked beans.
Conclusion:
Tomato chow chow is a delicious and versatile condiment that is easy to make at home. It is a great way to use up fresh tomatoes and other garden vegetables. Chow chow can be canned or frozen for later use, making it a convenient addition to any pantry. Whether you are serving it with grilled meats, fried chicken, or fish, or using it as a sandwich spread or topping for baked beans, tomato chow chow is sure to be a hit.
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