Grandma's chow chow recipe. Great recipe for Grandma's chow chow recipe. 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. … 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.

Ingredients of Grandma's chow chow recipe

1. You need 1 of **** FOODIEWINO gave me a recipe and then my great aunt gave me my great grandmother.
2. Prepare 4 of large green tomatoes… diced in big chunks.
3. It’s 1 of large onions, course cut.
4. It’s 1 of medium head cabbage.
5. It’s 1/4 cup of salt.
6. It’s 1/2 tsp of tumeric (THIS IS FROM FOODIE).
7. You need 2 tbsp of pickling spices…. in a square of cheese cloth tied off.
8. It’s 2 of small hot peppers… can use less or more.
9. It’s 3 cup of sugar.
10. You need 2 1/2 cup of apple cider vinegar.
11. You need 3 of bell peppers in rainbow colors.

I like that this recipe has a whole lot less sugar than many of the other recipes I saw online for. If you can, I highly recommend making the recipe as is. This is the best puppy chow recipe! More chocolate, more peanut butter, more powdered sugar!

Grandma's chow chow recipe instructions

1. Prep the veggies the night before….
2. 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..
3. Put mixture in air tight storage container. Cover with water and sprinkle with 1/4 cup salt and place in fridge over night….
4. 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….
5. Veggie mixture should have as much liquid as possible removed….
6. 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…
7. Add veggies and Stir occassionally or until cabbage and tomatoes are tender..
8. Fill a cannery stock pot about 2/3 full…. let the water get hot…
9. Remove spice bag and hot peppers from cabbage mixture..
10. Put jars in hot water to sterilize… about 10 mins… Remove jars and drain….
11. 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..
12. Put filled jars in hot water bath…. leave them there for 10 minutes…. slight boil… Use canning instruction for waterbath canning.
13. I have a pair of jar tongs that I got at Walmart…..
14. Take them and let cool on a clean towel.on the counter. at this point tighten the outer ring of the jar..

When the Chow-Chow is finished, I use my paternal grandmother's glass canning funnel to fill the jars. It always gives me a good feeling that I am continuing family I was just talking about my grandma's Chow Chow and wishing I had a recipe for it. I'm still holding out hope someone in the family has the. I used to help my grandma fix this chow chow. When I made this chow chow it was as close to Grandma's recipe that I could get and it does taste great also.