Chow Chow recipe

Here's mine from a thread a couple of years ago. You can adjust as needed. It's good.
LINK


Chow Chow Recipe:

30 green tomatoes
10 banana pepers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
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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.

Green tomatoes? How does that taste?

Thanks, Mr. Balls. I really need to make this.

quote:

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Chow chow is traditionally made with green tomatoes or green cabbage or a combination as Balls said

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The Zatarain's chow chow is just mustard and dill pickles.

Mine is with 3 gal. each of hand chopped green tomatoes, seeded cucumbers and purple onions covered in a mustard sauce made in a 10 gal. crock pot.

The recipe is over 100 years old and the process is involved. You would have to witness it rather than follow a recipe. It takes about 3 hours the first day and 2-3 hours the second. Everything has to be cut with a knife and we used to do it as a family with cousins and aunts. 20 years ago I recommended using a food processor and the looks I got from the older generation were not good.

Now the wife and I make smaller batches in June or July when we can get fresh veggies.

Anywhere to get green tomatoes in Lafayette?