(Shared recipe submitted by Eric.)
Eric writes: "The name Chow-Chow must mean many things to many people, as the recipe that I have is very different (in reference to Teri's Chow-Chow in the similar and related recipes). Just another example of how varied the American heritage truly is! The Chow-Chow that I make is an end of season relish made on the most part from green tomatoes and bell peppers, with the addition of onion, cabbage, and sometimes carrots. I learned to love this garnish with pinto beans on a cold day in southern Ohio as a child. Sweet but sour in nature. This is the compilation of the 1948 version plus Mom's plus Grandmother's. It is the best of the best...Lagniappe!"
- 1/2 peck green tomatoes
- 12 green bell peppers
- 12 red bell peppers
- 6 yellow onions
- 2 small heads cabbage
- 4 carrots
- 1 medium head garlic
- 8 cups granulated sugar
- 8 cups apple cider vinegar
- 1/2 cup canning salt
- 3 tablespoons pickling spice
Rinse the vegetables, peel onions, carrots and garlic. Remove the seeds from the peppers and scrape the inside to remove the ribs. Grind all the vegetables and place in a large container. Add salt, cover with water and allow to stand for 1 hour.
While the vegetables are soaking, in a large pot add the sugar, vinegar and pickling spice. Bring to a boil, reduce heat and simmer.
Drain and rinse the vegetables; add to the pot and bring to a boil. Reduce heat; simmer 20 minutes. The relish is now done and should be canned or frozen. I always pressure pack as a safeguard.
Teri's Note: As Eric suggests, it is important to know safe canning techniques. There are several sources available on the web and in books or with the canning jars that give exact guidelines for various foods. Please consult those sources before canning on your own.
About Eric: Eric's e-mail address is SonicXcove@aol.com.