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chow chow (pennsylvania dutch relish)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Pennsylvania Dutch and Amish communities are known for the wide variety of condiments, jams, sauces, relishes and pickled foods that are served at every meal. Chow Chow is one such dish. It's a popular vegetable-based pickled relish that goes well with just about anything (especially spooned over slices of roasted pork). Over time, many of the older recipes were updated by changing some of the vegetables. But this is the original Pennsylvania Dutch recipe that lists the same vegetables used for making a traditional Chow Chow relish. This recipe easily doubles for a large batch (10 cups).

►
(1 rating)
yield 8 to 10 (makes about 5 cups )
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For chow chow (pennsylvania dutch relish)

  • 1 cup
    frozen cauliflower, thawed and cut into small pieces
  • 1 cup
    frozen sliced carrots, thawed
  • 1 cup
    frozen cut green beans, thawed
  • 1 cup
    cut yellow wax beans, thawed
  • 1 (8-oz) can
    red kidney beans, rinsed and drained (or half of a 15-oz can)
  • 1 cup
    frozen sweet corn, thawed
  • 1/2 md
    onion, chopped
  • 1/2 sm
    red bell pepper, chopped
  • 1 cup
    water
  • 1/2 cup
    white vinegar
  • 1 1/4 cups
    granulated sugar
  • 1/2 tsp
    celery seed
  • 1/4 tsp
    turmeric
  • 1/4 tsp
    salt

How To Make chow chow (pennsylvania dutch relish)

  • 1
    Combine the cauliflower, carrots, green beans, yellow beans, kidney beans, corn, onion and bell pepper in a large heat-proof bowl; set aside.
  • 2
    In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, turmeric and salt to a boil, stirring occasionally. Pour the boiling liquid over the vegetables, and use a large spoon to mix gently until well blended. Set the bowl aside to let vegetables cool.
  • 3
    Once vegetables are cooled, cover the bowl and keep in refrigerator until ready to serve. Serve spoonfuls as a cooled (or room temperature) relish to accompany nearly any meat or poultry main dish (it's particularly great spooned over slices of roast pork).
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