Have you ever had chow chow? I will admit it…when I hear “chow chow”, I think of puppies. However, I know of several Southern people who enjoy the vegetable combo dish. On Saturday, I was able to taste chow chow at Southern Living Test Kitchen Chef Norman King’s demo at the Infiniti Inspiration lounge. I was also able to make a video and get a similar recipe for the dish, so that I could share it with you. (I will have to try this recipe at home because Michael and Sean both enjoyed it!)
Chowchow
(Recipe courtesy of Southern Living JUNE 2012, used with permission)
Ingredients
- 3 cups chopped fresh cabbage
- 3/4 cup chopped onion
- 3/4 cup chopped green tomatoes
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 tablespoon pickling salt
- 3/4 cup sugar
- 1/2 cup white vinegar
- 3/4 teaspoon mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon dried crushed red pepper (optional)
- 1 jalapeño pepper, seeded and finely chopped (optional)
Preparation
- Stir together cabbage, onion, green tomatoes, chopped green and red bell peppers, and pickling salt. Cover and chill 2 to 8 hours. Transfer mixture to a Dutch oven. Stir in sugar, vinegar, 1/4 cup water, mustard seeds, celery seeds, turmeric, and, if desired, dried crushed red pepper. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 3 minutes. Cool to room temperature (about 30 minutes). Stir in jalapeño pepper, if desired. Cover and chill 1 to 8 hours before serving.