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