by MissGinsu
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MissGinsu's Notes:
Expand4 cups water Ask a question about this ingredient
1/4 cup non-iodized salt Ask a question about this ingredient
1 cup green tomatoes, cored and quartered Ask a question about this ingredient
1 cup green cabbage, shredded Ask a question about this ingredient
1 cup carrots, shredded Ask a question about this ingredient
1 cup celery stalk, minced Ask a question about this ingredient
1 cup bell peppers (red or green), diced Ask a question about this ingredient
1 jalapeño chili, sliced thin Ask a question about this ingredient
1 cup white or yellow onions, diced Ask a question about this ingredient
1/4 cup fresh parsley, minced Ask a question about this ingredient
2 cups white or red wine vinegar Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1 cup white sugar Ask a question about this ingredient
2 tablespoons ground turmeric Ask a question about this ingredient
1 tablespoon celery seed Ask a question about this ingredient
2 tablespoons yellow mustard seed Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground cloves Ask a question about this ingredient
1/2 teaspoon ground allspice Ask a question about this ingredient
In a large, non-reactive mixing bowl, dissolve the salt in the 4 cups of water to make a brine. Soak the green tomatoes, cabbage, carrots, celery, bell pepper, chili and onions in this brine overnight in the refrigerator.
Ask a question about this stepDrain off the brine and place the vegetable mix in a heavy-bottomed non-reactive pot with the Cooking Liquid ingredients (vinegar, 1 cup water, sugar, turmeric, celery seed, mustard seed, cinnamon, ground cloves and allspice).
Ask a question about this stepBring the mixture to a boil, then reduce the heat to a simmer and cook until the vegetables are tender (about 30-40 minutes).
Ask a question about this stepTaste the mixture and if you find it needs oomph, adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it's too sweet or blend in a little more sugar if you find it too sour. Keep in mind, the flavor will become more rich and blended as it cools.
Ask a question about this stepLadle the hot chow chow into sterilized glass jars, add lids and either seal in a hot water bath, or cool and store in the refrigerator.
Ask a question about this stepa question about the liquid: is it 'white (wine) or red wine vinegar' or 'white (vinegar) or red wine vinegar'?
Wow - I just made a batch of this (on Nannydeb's recommendation) and it is DELICIOUS! It's going to the beach with it's friend the fancy farmer's market hot dog this weekend ...
This was GREAT on our fancy pants farmer's market hot dogs, and now I have gotten my neighbor addicted to it too ... making another big batch tonight ....
I'm completely thrilled to hear about using this on hot dogs. It didn't actually occur to me because I always go for the burger over the dog, but I'm now going to steal your idea. :)
I have made yet another batch since posting ... I canned 2 jars and have a third in the fridge. Also took a big tub over to my neighbor. We are all completely addicted!!!
Hilarious. I think you've now made this recipe more often than I have. I'm going to have go whip up a dozen batches of your ranchera sauce as revenge. :D
I've never eaten chow chow. It looks like a great condiment, similar to a chutney.
I should also mention that this seems to keep forever. I made some a few months ago and I'm still happily noshing on it.
I love this recipe
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
If you want to make this turn out special use 1/2 Cup white vinegar, 1/2 Cup apple cider vinegar and 1 Cup seasoned Rice Vinegar, YUM