Whether you call it Chow Chow, Chow-Chow, or ChowChow, this dish is made in lots of variations, just like the spelling of it’s name comes in lots of variations.
Around my “neck of the woods,” Chow Chow is one of those end of the season recipes that utilizes things that are quickly fading from the backyard garden.
It’s a way to use those tomatoes that are still on the vine, but will never turn ripe before the first frost gets them. Same for some of the other vegetables that are included in it. You pick them, then you figure out what you’re going to do with them.
Some folks use cucumbers, some use cauliflower, some use pretty much just cabbage. If you start looking for them, you’ll find lots of variations. It just depends on what you like and don’t like I guess.
Ingredients:
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
Instructions:
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.
Source: 1krecipes.com
