Eddie Jordan Recipe

CHOW CHOW GRANDMA STYLE

By Eddie Jordan EDWARDCARL


Recipe Rating:
Serves:
6 pint jar's
Prep Time:
Cook Time:
Cooking Method:
Canning/Preserving

Eddie's Story

I used to help my grandma fix this chow chow. When I made this chow chow it was as close to Grandma's that I could get and it did taste great also.

Ingredients

10
green tomatoes
7 c
cucumbers
6 c
cabbage
2 medium
green bell peppers
1 medium
red bell pepper
2 medium
onions, yellow, medium
1 Tbsp
black mustard seed
1 Tbsp
white mustard seed
1 Tbsp
celery seed
1 Tbsp
turmeric,
4 lb
sugar
3 pt
vinegar

Directions Step-By-Step

1
Grind and cover the first 6 ingredients with salt. Let stand 5 to 15 minutes. Then drain.
2
Add the rest of the ingredients. bring to a boil and cook 20 minuits.
3
Have jars, rings, and lids sterilized. Fill jars leaving a 1/4 inch head space. Seal.
4
Bring water to boil in you water bath cannon when boiling put in your jars to cover, when water start boiling again time for 15 minutes.

About this Recipe

Course/Dish: Dips, Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy, Heirloom


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20 Comments

user
Eddie Jordan EDWARDCARL
Aug 9, 2014
Hi Sheila, when I make this chow chow I use 10 large tomatoes. Red pepper flakes will do the trick. Yes put the pepper flakes in each jar.


Hi Rose O'Connel, Yes some times I put some hot peppers in.
user
Sheila from Briarwoods Farm 2ajsmama
Aug 9, 2014
Normally you would substitute whatever hot pepper you like for part of the sweet pepper. According to the Produce Purchasing Guide in the back of the Ball Complete book, 1 "large" bell pepper is 1 1/4C so let's say a Medium is 1C, there are 3 medium peppers in this recipe so 3C, sub any amount you like of any hot pepper you like for part of that.

Or if it's easier you can just add red pepper flakes - you don't need to worry about adding dried ingredients, they won't change the pH (unless you dump a cup in!) because they absorb the vinegar in the mix. I don't know how hot you like the chow chow, but I'd try 1/2 tsp per pint first - it would probably mix in better if you put 1 Tbsp in the pot with the rest of the ingredients (and the flavor would be infused by boiling it all together).
user
Rose O'Connell cookswithwine
Aug 8, 2014
Thinking of making this and adding some hot peppers to it to make hot chow chow-jalapenos, cayenne or ???
user
Sheila from Briarwoods Farm 2ajsmama
Aug 8, 2014
The recipe is very similar to NCHFP's Piccalilli - which calls for 5 minutes in the BWB but that means you have to sterilize the jars so I just do it for 10 (and save 5 minutes since sterilizing takes 10 minutes anyway!).

Just wondering, how many cups is 10 green tomatoes? It depends on size, but I'd think you'd want some of fist-sized ones? The Picallili recipe calls for 6C chopped.

And no salt? But I guess the sugar makes up for it! What's that, 8C of sugar?

I've got plenty of green tomatoes - I'm waiting for them to turn red! But I like to make pickled green tomatoes (with brown sugar) at the end of the season.
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Jul 24, 2014 - Eddie Jordan shared this recipe with discussion group: Odds & Ends & This & That