By Sue Lau | Palatable Pastime
Chow Chow is my recipe of the day for the blogging event Farmer’s Market Week. A ton of food bloggers will be doing joint postings all week long so be sure to stay tuned.
What is Chow Chow?
This is a type of mixed pickle relish that includes different ingredients based on your regional recipe or personal preference.
What are the Ingredients of Chow Chow?
I include green tomatoes, chopped cabbage, onion, banana or wax peppers, pimentos, and some carrot. The process salts the vegetables to get any excess water out, then later it is mixed and briefly cooked in a sweet pickling syrup with a little spice.
What to serve with Chow Chow?
You can serve this in most of the same ways you might sweet pickle relish. It is great on hot dogs or burgers. It is a perfect add for soup beans. Mixing it into things like tuna or chicken salad works. And it is the bomb on top of fried green tomatoes.
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
Side Dishes Recipes
- Air Fryer Corn on the Cob by Devour Dinner
- Chow Chow by Palatable Pastime
- Roasted Eggplant Raita by Magical Ingredients
- Sauteed Swiss Chard by House of Nash Eats
Main Dish Recipes
- Greek Farro Salad by SueBee Homemaker
- Peach Crisp Popsicles by A Kitchen Hoor’s Adventures
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
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- 12 ounces finely chopped green cabbage (as for slaw) (about 4 cups)
- 3 large green tomatoes (cored and diced) (about 3 cups)
- 2-1/2 cups chopped onion
- 1-1/2 cups finely diced fresh banana peppers or wax peppers
- 1/2 cup finely chopped carrot
- 1/3 cup pickling salt
- 2 ounce jar diced pimentos (undrained) (as an unsalted vegetable)
- 1 cup water
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 teaspoon celery seed
- 1 4-inch cinnamon stick
- 1 teaspoon ground turmeric
- 1 tablespoon mustard seed
- 1/2 teaspoon allspice berries
- 1/4 teaspoon whole cloves
- 1/4 teaspoon small dried hot peppers (such as chiltepin)
- Stir together all the vegetables and toss with pickling salt.
- Cover and refrigerate 4-24 hours.
- Drain and rinse salted vegetables thoroughly with cool water and drain again.
- Place the allspice berries, cloves and hot peppers in a large tea ball or wrap in cheesecloth. Set the pimento aside and do not add to the syrup.
- Add the tea ball to a large saucepan and add the other syrup ingredients and bring to a boil.
- Simmer syrup for ten minutes.
- Remove the tea ball and the cinnamon stick.
- Add the rinsed vegetables plus the pimentos to the syrup.
- Bring chow chow to a boil and cook 8-10 minutes more.
- Place chow chow into jars and refrigerate after cooling down.
- This can also be water bath canned using USDA safe canning methods. Refer to the USDA canning guide for times.
- Age one week for best flavor.
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