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Chowchow

TOTAL TIME: Prep: 20 min. Cook: 1 hour + cooling YIELD: 10 cups.
My grandmom’s long-cherished chowchow recipe has Pennsylvania Dutch roots. The pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. —Sharon Tipton, Casselberry, Florida

Ingredients

  • 3 pounds green tomatoes (about 5 medium)
  • 2 tablespoons salt
  • 1 medium head cabbage
  • 1 pound onions (about 3 medium)
  • 1 pound green and sweet red peppers (about 3 medium), seeded
  • 1 jalapeno pepper, seeded and chopped, optional
  • 4 cups cider vinegar
  • 2-3/4 cups sugar
  • 4 teaspoons mixed pickling spices

Directions

  • 1. Chop tomatoes. Transfer to a strainer and sprinkle with salt; let tomatoes 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.
  • 2. Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add spice bag 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

1/4 cup: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 276mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 1g protein.

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