Chow Chow

chow chow

Learn how to make chow chow, a zesty mix of pickled vegetables that Southerners love. 

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Chow Chow
Makes 8 pints
Write a review
Print
Ingredients
  1. 6 cups chopped green cabbage
  2. 4 1/2 cups small cauliflower florets
  3. 4 cups chopped red bell pepper
  4. 3 1/2 cups coarsely chopped green tomatoes
  5. 3 cups sliced sweet onion
  6. 3/4 cup chopped poblano pepper
  7. 5 tablespoons canning and pickling salt
  8. 8 pint canning jars, metal lids, and metal bands
  9. 5 cups apple cider vinegar
  10. 1 cup water
  11. 1 cup firmly packed light brown sugar
  12. 3 tablespoons mustard seed
  13. 2 tablespoons celery seeds
  14. 1 teaspoon ground tumeric
  15. 1 teaspoon grated fresh ginger
  16. 1/2 teaspoon ground coriander
Instructions
  1. In a large bowl, toss together cabbage, cauliflower, red bell pepper, green tomatoes, onion, poblano pepper, and salt. Let stand at room temperature for 4 hours. Drain, rinse, and drain vegetables again.
  2. Prepare 8 pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner. In a large nonreactive enameled or stainless steel Dutch oven, bring vinegar, 1 cup water, sugar, mustard seeds, celery seeds, tumeric, ginger, and coriander to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer for 5 minutes.
  3. Stir vegetables into vinegar mixture, and return mixture to a boil over medium-high heat. Reduce heat to medium, and simmer for 10 minutes.
  4. Pack vegetables into hot sterilized jars, and cover with vinegar mixture, leaving 1/2-inch headspace. Remove any air bubbles, and adjust headspace as necessary. Wipe jar rims with a clean, damp cloth. Immediately cover with lids, and screw on bands to fingertip tightness. Process in boiling water-bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter, and let cool for 24 hours. Check seals. Let stand in a cool dark place for 2 to 3 weeks before opening. Refrigerate any unsealed jars for up to 1 week.
Paula Deen Magazine https://pauladeenmagazine.com/
[fusion_builder_row_inner][fusion_builder_column_inner type=”1_3″ last=”no” class=”” id=””]chow chow[/fusion_builder_column_inner]
[/fusion_builder_column][fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Prepare vinegar solution. Do not reduce amount of vinegar—pickles and other preserved foods must have the correct amount of acidity to be safe.[/fusion_builder_column]
[fusion_builder_column type=”1_3″ last=”no” class=”” id=””]chow chow[/fusion_builder_column]
[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Add vegetables, and cook for specified time. Cooking or “hot-packing” vegetables shrinks them, making them easier to pack in jars.[/fusion_builder_column]
[fusion_builder_column type=”1_3″ last=”no” class=”” id=””]chow chow[/fusion_builder_column]
[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Pack vegetables firmly in jars, but do not press down hard on them.[/fusion_builder_column]
[fusion_builder_column type=”1_3″ last=”no” class=”” id=””]chow chow[/fusion_builder_column]
[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Ladle vinegar mixture over vegetables, and remove any air bubbles. Adjust headspace as specified in recipe.[/fusion_builder_column]
[fusion_builder_column type=”1_3″ last=”no” class=”” id=””]chow chow[/fusion_builder_column]
[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]Place lids and bands on jars, and tighten to fingertip tightness (o not over-tighten). Be sure to bring canner to a full rolling boil before starting to count processing time.[/fusion_builder_column]
[fusion_builder_column type=”1_3″ last=”no” class=”” id=””]chow chow[/fusion_builder_column]
[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]After processing, let jars cool on a clean dish towel, undisturbed, for 24 hours. Check seals. Remove bands, and wipe rims before storing.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]