Real Recipes From Real Home Cooks ®

chow chow

★★★★★ 1
a recipe by
Rhonda Hodges
Rock Hill, SC

This has been a recipe used in my family for I know 5 generations. of course, i say grind it up in a food processor and they used a grinder! We use this with hotdogs, potato salad. And sometimes just on the side with a meal...I hope you enjoy it as much as we do!

★★★★★ 1
serves according to what you are using it for
prep time 2 Hr
cook time 30 Min
method Canning/Preserving

Ingredients For chow chow

  • 2 qt
    chopped green tomatoes
  • 1
    hot pepper ( optional)
  • 3 lg
    sweet green bell pepper, washed and seeded
  • 3 lg
    red and/or yellow bell pepper, washed and seeded
  • 5 lg
    onions, i like to use sweet vadalia's
  • 2 c
    white vinegar
  • 3 c
    sugar, i have subbed splenda and it worked fine
  • 2 Tbsp
    mustard seeds
  • 2 Tbsp
    celery seeds
  • 1 Tbsp
    turmeric, ground

How To Make chow chow

  • 1
    Put first 5 ingredients ( if using hot pepper) or first 4 ingredients if not using hot pepper, in a food processor and grind. put in a bowl with 3 Tablespoons salt and let stand 10 minutes. While this is standing, in a pot mix in the vinegar, sugar, celery seeds, mustard seeds and turmeric and boil 5 minutes.
  • 2
    Then by hand squeeze out as much liquid as you can from the veggies and put in a pot, and pour the vinegar mixture over top and stir well. Bring to almost a boil, to heat mixture thoroughly.
  • 3
    Have sterilized jars, rings and lids ready. Put chow chow in the jars, I use a plastic knife to run down the inside of the jars before sealing and make sure that the rim has been wiped off before adding the lid and ring. Leave about 1 inch head space in the jar. Process for 15 minutes in hot water bath (pint jars) and 25 minutes for quart jars. Enjoy, this has been a family favorite for many, many years. People tell me that it is also good to eat with beans, but i wouldn't know about that, I don't eat beans at all!