Chow Chow
is the U.S. cousin to India's chutney.
The South has a number of food traditions: fried green tomatoes, pimento cheese, fried chicken and Chow Chow. Chow Chow is a relish that is typically made from green tomatoes and cabbage, as well as a bounty of whatever vegetables are left at the end of the harvest season. Southerners love to add a dollop of Chow Csoups or pinto beans or scoop it onto crackers or crispy vegetables. Some eat it directly from the jar with a spoon. Although it's a little time-consuming, Chow Chow can be preserved at home with a pressure canner.
Instructions
1. Boil the jars and lids for 10 minutes, or sanitize them in the dishwasher, using the heat setting to dry. Make sure they remain warm until ready to use.
2. Combine the chopped vegetables in a large bowl. Add the salt and stir, and then allow the mixture to rest for four to six hours in the refrigerator.
3. Drain the vegetables of the brine by pouring the mixture into a colander.
4. Add the sugar, celery seed, dry mustard, mustard seed, turmeric, ginger and vinegar to a large saucepan and simmer for 10 minutes.
5. Add the drained vegetables and simmer for 10 more minutes.
6. Bring the Chow Ca boil and then remove from the heat.
7. Fill each jar with the Chow Chow using a ladle to easily transfer the relish; leave about ¼-inch of headspace.
8. Insert the spatula into each jar to stir to eliminate air bubbles in the relish.
9. Dampen a paper towel, and use it to wipe away relish from the tops and sides of the jars.
10. Adjust the seals and lids to the jars and tighten.
11. Dial the pressure canner to 11 lbs. of pressure, and process the jars for 20 minutes.
Tags: Chow Chow, Chow Chow Chow, green tomatoes, pressure canner
