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Started By
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re: Looking for a good chow chow recipe.
Posted on 2/17/21 at 9:52 pm to OTIS2
Posted on 2/17/21 at 9:52 pm to OTIS2
Thanks!!!
Lsuballs recipe
Chow Chow Recipe:
30 green tomatoes
10 banana pepers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
-----------------------
3 Tablespoons pickling salt or Kosher salt
1 pint white vinegar
1 pint apple cider vinegar
2 tablespoons dry mustard
1.5 Tablespoon cinnamon
1.5 Tablespoon allspice
5 bay leaves
2 cups sugar
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints last year.
Lsuballs recipe
Chow Chow Recipe:
30 green tomatoes
10 banana pepers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
-----------------------
3 Tablespoons pickling salt or Kosher salt
1 pint white vinegar
1 pint apple cider vinegar
2 tablespoons dry mustard
1.5 Tablespoon cinnamon
1.5 Tablespoon allspice
5 bay leaves
2 cups sugar
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints last year.
1
Posted on 2/18/21 at 7:24 am to mouton
The wife and I make it each year around the end of May. Its a 120 year old family recipe. You have to watch and participate in it being made to understand the recipe. The first day is chopping the veg in 3/8" pieces. The second is cooking a mustard sauce, adding it to mixing veg. and canning.
The veg consist of green tomatoes seeded, unwaxed cucumbers seeded, and red onions and aren't cooked so they are crunchy. The sauce is dry mustard, vinegar, Turmeric, sugar, flour and oil.
I live in St. Mary Parish if you stop by I will give you a jar from last year. If you like it, you can join us in making it this year.
We use it in place of mustard on hot dogs, hamburgers etc. and also a topping for white beans and field peas.
It does requires a crock pot and a granite pot.
The veg consist of green tomatoes seeded, unwaxed cucumbers seeded, and red onions and aren't cooked so they are crunchy. The sauce is dry mustard, vinegar, Turmeric, sugar, flour and oil.
I live in St. Mary Parish if you stop by I will give you a jar from last year. If you like it, you can join us in making it this year.
We use it in place of mustard on hot dogs, hamburgers etc. and also a topping for white beans and field peas.
It does requires a crock pot and a granite pot.
This post was edited on 2/18/21 at 8:06 am
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