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Wood-Roasted Quail, Collards & Chow Chow

1 hour.
For the Chow-Chow (prepare 48 hours in advance

Chow Chow Pennsylvania Dutch

ood Safety Database.).
Notes: Recipe can be made in smaller

Chow Chow

Bring last 7 ingredients to boil.
Add vegetables.
Cook 10 to 15 minutes.
Pack in hot jars and tighten lids (will seal themselves).
Recipe can be divided.

Aunt Fay'S Chow Chow

Chop enough green tomatoes and cabbage to have

Chow-Chow

Slice tomatoes and peppers; add salt and let sit overnight. Drain, but do not wash.
Grind all these ingredients; put in a kettle with all other ingredients except sugar.
The juice should just cover the top.
Add the sugar to taste.
Simmer about 5 minutes after the mixture comes to a boil.
Seal in prepared sterile jars.
This was my mother's recipe.

Mountain Chow Chow(5 Gallon Recipe)

Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.

Chow-Chow (Chayote) Sabzi

1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.

Chow Chow

Grind the vegetables with the coarse blade of meat grinder. Place the vegetables in a stainless steel kettle; cover them with boiling water.
Let stand 5 minutes.
Drain and add vinegar, sugar, salt and celery seed.
Boil for 25 minutes.
Pack the vegetables in sterilized pint jars.
Pour the hot liquid over the vegetables, leaving 1/2 inch headspace.
Seal and process for 10 minutes in a hot water bath according to the water bath instructions in a quick dill pickle recipe.

Grandmother Johnson'S Tomato Chow-Chow

Chop tomatoes peppers and onions bite-size or smaller.
Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it \"slow and cook down low\").
Sterilize your canning jars & lids in boiling water.
Fill the jars and place tops on tight.
After filling jars, give them a 45-minute bath in boiling water.
Enjoy.

Barbecued Roast Beef With Chunky Chow-Chow Relish

voiding spit rod.
CHUNKY CHOW-CHOW RELISH:
Cook cauliflower florets

Homemade Chow-Chow Relish

Grind cabbage, onions, green tomatoes, hot peppers and bell peppers in food grinder.
Add water and salt and let set overnight.
Squeeze out juice and rinse in cold water.
Add pickling spice, sugar, mustard seed and vinegar.
Cook until brown.
Keep canning jars and lids in hot water until ready to fill with Chow-Chow.
Put lids on tight.

Chow Chow

Mix first 5 ingredients with 1 1/2 cups salt. Let set overnight. Drain. Tie all spices in cloth bag and add to vinegar and simmer 30 minutes. Add all other ingredients. Simmer until hot. Remove spiced bag. Pack hot Chow Chow into jars and seal at once.

Sweet Chow-Chow

Grind tomatoes, cabbage, onions, green peppers and red peppers into large pan.
Add salt and let stand overnight.
Rinse and drain.
Put into large kettle.
Add remaining ingredients, heat to boiling.
Boil for 8 minutes,stirring constantly.
Pour into hot sterilized jars; seal.
Let stand at least 2 weeks before opening.
For hot Chow-Chow, add 10 hot peppers and 1 tablespoon cayenne pepper.

Emma Wolfe'S Chow-Chow

hop onions, peppers, cabbage and green tomatoes.
Mix all vegetable

Chow Chow

Chop first 5 ingredients very fine.
Add sugar, salt and vinegar.
Add enough water to mixture to make 5 gallons of chow chow.
Cook only until hot; place in jars.

Chow Chow

Finely chop onions and peppers. Mix all vegetables with salt. Let stand overnight. Drain well. Tie mixed spices in bag. Add sugar and spices to vinegar and simmer 20 minutes. Add other ingredients; simmer until hot. Remove spice bag. Put chow chow into hot jars and seal at once.

Chow Chow

Combine all the chopped vegetables in a large kettle and mix well. Sprinkle with salt and allow to stand overnight.
The next day, drain off liquid.
Tie pickling spices in a piece of cloth or cheesecloth.
Combine the vinegar, sugar, pickling spice bag and all other spices in a large kettle.
Simmer 20 minutes. Add the vegetables to the mixture and cook over low heat until almost reaches boiling point.
Pack the hot chow chow in hot sterilized jars and seal at once.
Allow to stand 2 weeks before eating.

Chow Chow Ii

Bring a large pot of water to a boil. Add green beans, cauliflower, lima beans, and corn. Cook for 5 to 8 minutes or just until tender; drain. Return vegetables to pot, and mix in onions, bell peppers, and green tomatoes.
Heat vinegar in a saucepan until boiling. Stir in sugar, salt, celery seed, mustard seed, ground mustard, and ground turmeric until the sugar has dissolved. Pour over vegetables in pot, and bring to a boil. Simmer 20 to 25 minutes, stirring occasionally.
Pour into 12 sterilized pint jars, and seal.

Chow Chow

Mix all vegetables with 1/2 cup salt.
Let stand overnight, refrigerated and covered.
Drain juices off. Tie mixed spices in flow through bag.
Add sugar and all spices to vinegar and simmer 20 minutes.
Add vegetables and simmer until hot and well seasoned.
Don't overcook.
Remove spice bag.
Pack hot chow-chow into hot Mason jars and seal immediately.

Chow-Chow

Chop all vegetables like kraut.
Pour salt over and soak 2 hours in ice cubes.
Drain in colander.
Boil 3 cups vinegar, 2 cups water, 5 cups sugar, 1 tsp. turmeric, 1/2-box pickling spices. Put chow-chow in mixture until color changes.
Pack in jars and seal.

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