Best 3 Memes Pear Chow Chow Recipes

Pear chow chow is a sweet and savory pickled condiment made from pears, vinegar, sugar, and spices. It is a popular Southern dish that is often served alongside fried chicken, pork chops, or ham. Pear chow chow is also a great addition to cheese plates and sandwiches. There are many different recipes for pear chow chow, but they all typically include some combination of the following ingredients:

* Pears: Any type of pear can be used to make pear chow chow, but firm, tart pears such as Bartlett or Bosc pears are the best choice.
* Vinegar: White vinegar or apple cider vinegar are the most common types of vinegar used to make pear chow chow.
* Sugar: Granulated sugar or brown sugar can be used to sweeten the pear chow chow.
* Spices: Common spices used in pear chow chow include mustard seeds, celery seeds, and turmeric.
* Other ingredients: Other ingredients that may be added to pear chow chow include onions, peppers, and celery.

Pear chow chow is typically made by simmering all of the ingredients together in a pot until the pears are softened and the mixture has thickened. The pear chow chow is then canned or jarred and allowed to age for several weeks before it is ready to eat.

This article provides three different recipes for pear chow chow:

* **Classic Pear Chow Chow:** This recipe is a simple and traditional pear chow chow recipe that uses white vinegar, granulated sugar, and a variety of spices.
* **Sweet Pear Chow Chow:** This recipe uses brown sugar instead of granulated sugar, resulting in a sweeter pear chow chow.
* **Spicy Pear Chow Chow:** This recipe adds red pepper flakes and cayenne pepper to the classic pear chow chow recipe for a spicy kick.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile condiment.

Check out the recipes below so you can choose the best recipe for yourself!

PEAR RELISH

Pear Relish image

This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears.

Provided by Travis Deck

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 3h10m

Yield 192

Number Of Ingredients 9

Ingredients

12 large pears
3 large onions, coarsely chopped
3 large green bell peppers, seeded and coarsely chopped
4 jalapeno peppers, coarsely chopped
2 cups apple cider vinegar
2 cups white sugar
9 ounces prepared mustard
1 tablespoon salt
10 (1 pint) canning jars with lids and rings, or as needed

Steps:

Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 51.7 mg, Sugar 3.6 g

PEAR RELISH

PEAR RELISH image

If you like chow chow you will like this Pear Relish. Comes from my dads Uncle. This recipe is for time after time

Provided by Eddie Jordan

Categories Spreads

Time 55m

Number Of Ingredients 8

Ingredients

1 gal hard pears peeled cored and diced
1/2 gal onions diced and soaked in1 cup pickling salt 1 hour drained and rinsed
14 medium size bell peppers 7 green 7 red
25 bird eye peppers
1 qt cider vinegar
1 medium bottle prepared mustard
2 Tbsp mustard seeds
2 Tbsp turmiric

Steps:

1. Grind pears, onions, and peppers and place in a large pot with other ingredients. Bring to a boil stirring often about 25 minute
2. Start filling clean sterilized jars and seal. Makes 15 pints. Wonderful on meats, roast steak ect. Alot like chow chow
3. NOTE: BIRD EYE PEPPERS IS A HEIRLOOM HOT CHILI PEPPER.

MEME'S PEAR CHOW-CHOW

Meme's Pear Chow-Chow image

Categories Side Pear Simmer Boil

Yield makes 4 quarts

Number Of Ingredients 9

Ingredients

One peck (12 1/2 pounds) pears, peeled, cored, and thickly sliced
2 1/2 onions, preferably Vidalia, chopped
2 green bell peppers, cored, seeded, and coarsely chopped
1 red bell pepper, cored, seeded, and coarsely chopped
2 1/2 cups distilled white vinegar
1 pound sugar (scant 2 1/2 cups)
2 teaspoons pickling salt (see page 300)
2 teaspoons pickling spices
2 teaspoons ground turmeric

Steps:

In the bowl of a food processor fitted with the metal blade, working in batches, combine the pears, onions, and bell peppers, and pulse until ground but still slightly chunky. Place the mixture in a large, nonreactive pot and stir to combine.
Add the vinegar, sugar, pickling salt, pickling spices, and turmeric and stir to combine. Bring to a boil over high heat. Decrease the heat to low and simmer until thick, about 30 minutes.
Meanwhile, sterilize four 1-quart canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
Fill the hot jars according to the procedure for Raspberry Jam (page 289), leaving 1/4 inch of headroom, and process them in a boiling-water canner for 10 minutes. Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
variation
For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.

Tips for Making Pear Chow Chow

Choose firm, ripe pears for the best flavor and texture.
Use a variety of colors of peppers for a more visually appealing chow chow.
Be sure to remove the seeds and ribs from the peppers before chopping them.
Use a food processor or blender to chop the vegetables for a more uniform texture.
Taste the chow chow before adding more sugar or vinegar, and adjust the seasonings to your liking.
Process the chow chow in a boiling water bath for at least 10 minutes to ensure that it is safe to store.
Store the chow chow in a cool, dark place for up to a year.

Conclusion

Pear chow chow is a delicious and versatile condiment that can be enjoyed in many ways. It can be served as a side dish, used as a sandwich spread, or added to salads and wraps. It is also a great gift for friends and family.

Making pear chow chow is a fun and easy process that can be done in a few hours. By following these tips, you can make a delicious and flavorful chow chow that will be enjoyed by all.