Best 2 Pa Dutch Chow Chow Recipes
Chow chow is a pickled relish that originated in the Pennsylvania Dutch region of the United States. It is typically made with a combination of chopped vegetables, such as cabbage, cauliflower, carrots, and bell peppers, that are brined in a vinegar solution. Chow chow can be used as a condiment or side dish, and it is a popular addition to sandwiches, salads, and meat dishes.
There are many different recipes for chow chow, and each one has its own unique flavor. Some recipes call for the vegetables to be chopped into small pieces, while others call for them to be grated or sliced. Some recipes also include spices, such as mustard seeds, celery seeds, or turmeric, to add additional flavor.
The recipes in this article provide instructions for making three different types of chow chow: classic, sweet, and spicy. The classic chow chow recipe is a traditional Pennsylvania Dutch recipe that uses a combination of cabbage, cauliflower, carrots, and bell peppers. The sweet chow chow recipe adds sugar and pineapple to the classic recipe, resulting in a sweeter and more tangy relish. The spicy chow chow recipe includes jalapeños and cayenne pepper, giving it a fiery kick.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile condiment. Chow chow is a great way to add flavor and crunch to your favorite dishes.
PA. DUTCH CHOW CHOW
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
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 :
CHOW CHOW PENNSYLVANIA DUTCH
The Pennsylvania Dutch are famous for their pickles, relishes and condiments, often served as part of the traditional 'sweets and sours' with a large meal. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of chow-chow to sell for a fund-raiser. This is my grandmother's recipe. It is, without a doubt, the best chow-chow I have ever eaten. I have only tasted one store-bought variety that came close, and it was purchased at a farmers' market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. It takes some effort, but will reap the rewards for months. ................................................................................................................. From Wikipedia, the free encyclopedia, this article is about the relish. Chow-chow (chowchow, chow chow) is a Nova Scotian and American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar and served cold. Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Chow-chow found its way to the Southern United States during the expulsion of the Acadian people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. The term "chow-chow" is reportedly based on the French word chou for cabbage. Food historian Luis W. Fernandez claims a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India.
Provided by MadCity Dale
Categories Vegetable
Time 3h
Yield 16 pints
Number Of Ingredients 14
Steps:
- Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
- Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
- RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.
Nutrition Facts : Calories 656.7, Fat 1.5, SaturatedFat 0.2, Sodium 2092.8, Carbohydrate 137.9, Fiber 18.6, Sugar 87.8, Protein 18
Tips:
- Choose fresh and crisp vegetables for the chow chow. This will ensure that the final product has a good flavor and texture.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Use a large pot or Dutch oven to make the chow chow. This will give the vegetables plenty of room to cook and prevent them from overcrowding.
- Bring the vinegar, sugar, and spices to a boil before adding the vegetables. This will help to infuse the vegetables with flavor.
- Simmer the chow chow over low heat for at least 30 minutes, or until the vegetables are tender. Stir the chow chow occasionally to prevent it from sticking to the bottom of the pot.
- Let the chow chow cool completely before storing it in the refrigerator. This will help to preserve the flavor and texture of the chow chow.
Conclusion:
PA Dutch Chow Chow is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be used as a topping for hot dogs, hamburgers, or sandwiches. It can also be used as a side dish or as a snack. PA Dutch Chow Chow is a great way to add a little bit of sweetness, sourness, and spice to your meals.
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