Recipe of Quick Grandma's chow chow recipe
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Grandma's chow chow recipe. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Grandma's chow chow recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma's chow chow recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grandma's chow chow recipe is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grandma's chow chow recipe estimated approx 1 hour.
To get started with this recipe, we must first prepare a few ingredients. You can have Grandma's chow chow recipe using 11 ingredients and 14 steps. Here is how you can achieve it.
FOODIEWINO gave me a small batch recipe that was good... then my great aunt shared this recipe from my great grandmother ..... i used to go to my great grandma's and she would have chow chow... or green tomato relish... it is good on hot dogs and greens... it always reminds me of those times!!! :-*
Ingredients and spices that need to be Prepare to make Grandma's chow chow recipe:
- 1 **** FOODIEWINO gave me a recipe and then my great aunt gave me my great grandmother
- 4 large green tomatoes... diced in big chunks
- 1 large onions, course cut
- 1 medium head cabbage
- 1/4 cup salt
- 1/2 tsp tumeric (THIS IS FROM FOODIE)
- 2 tbsp pickling spices.... in a square of cheese cloth tied off
- 2 small hot peppers... can use less or more
- 3 cup sugar
- 2 1/2 cup apple cider vinegar
- 3 bell peppers in rainbow colors
Steps to make Grandma's chow chow recipe
- Prep the veggies the night before...
- I use my food processor and just pulse small batches. Veggies should be left in course pieces.... Because if not they will become mushy when processing.
- Put mixture in air tight storage container. Cover with water and sprinkle with 1/4 cup salt and place in fridge over night...
- The next day the veggies will be wilty.. Wet cheese cloth and lay inside colander... I pour veggie mixture into colander and thoroughly rinse OFF ALL THE SALT!!!...gather ends of cheese cloth and squeeze...after squeezing out as much liquid as possible... leave sit in colander for about 30 minutes to an hour to drain...
- Veggie mixture should have as much liquid as possible removed...
- Pour vinegar in a stock pot. add sugar, spice bundle, tumeric. LAY HOT PEPPERS ON TOP.... (The peppers can be minced and added for a hotter mix). Allow to Cook for approx 30 minutes on simmer... So that all the spices blend..
- Add veggies and Stir occassionally or until cabbage and tomatoes are tender.
- Fill a cannery stock pot about 2/3 full.... let the water get hot..
- Remove spice bag and hot peppers from cabbage mixture.
- Put jars in hot water to sterilize... about 10 mins... Remove jars and drain...
- Spoon chow chow into sterile jars.... leaving approximately 1/2" of room in the top of the jar; seal with flat lid and put on ring lid.. do not over tighten.
- Put filled jars in hot water bath.... leave them there for 10 minutes.... slight boil... Use canning instruction for waterbath canning
- I have a pair of jar tongs that I got at Walmart....
- Take them and let cool on a clean towel.on the counter. at this point tighten the outer ring of the jar.
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