If you have not heard of Chow Chow... well either had I. In my part of Central Ohio, it was not something my family had that I recall. But I heard so much about it whenever I posted pics of certain recipes (Soup Beans and Cornbread especially) my curiosity was piqued. So after some research, I thought I would give it a go. Now, I just made it this morning, so it will be better in a week after it has had some time to pickle, but that little taste was enough to know I will be keeping a batch of this in my fridge at all times. There are many ways to make it, this is just my version.
1/2 of medium size green cabbage with outer leaves removed
1 whole red onion, peeled
2 med red peppers
2 ribs of celery
2 firm tomatoes, (red or green)
1 cup of White Vinegar
1 cup of Sugar
Sprinkle of Sea Salt
1/2 tsp powdered Ginger
1/2 tsp crushed Red Pepper
Sprinkle of freshly ground black pepper
Clean all produce well. You can hand chop or use a food processor. I used the food processor, doing each vegetable individually. I first cut them in large chunks, and just had to pulse them a few times to get the size I wanted. Once all is chopped, put in large bowl and stir together. In medium large saucepan, put in your vinegar, salt, and sugar. Once boiling add all of the rest including spices. Turn down to simmer, and simmer for 5 minutes covered, stirring occasionally. Prepare your jars. I got 1 quart and 1/2 pint out of mine, yours may vary. Fill jars completely, and top off with some of the juice. Put lids on tightly, and store in refrigerator. Best eaten after you wait at least one week, and it should stay fresh in the refrigerator for 4 months. Enjoy! Since this is generally eaten as a condiment, you should get at least 30 servings out of it, at only 38 calories per a 2 Tablespoon serving.
1/2 of medium size green cabbage with outer leaves removed
1 whole red onion, peeled
2 med red peppers
2 ribs of celery
2 firm tomatoes, (red or green)
1 cup of White Vinegar
1 cup of Sugar
Sprinkle of Sea Salt
1/2 tsp powdered Ginger
1/2 tsp crushed Red Pepper
Sprinkle of freshly ground black pepper
Clean all produce well. You can hand chop or use a food processor. I used the food processor, doing each vegetable individually. I first cut them in large chunks, and just had to pulse them a few times to get the size I wanted. Once all is chopped, put in large bowl and stir together. In medium large saucepan, put in your vinegar, salt, and sugar. Once boiling add all of the rest including spices. Turn down to simmer, and simmer for 5 minutes covered, stirring occasionally. Prepare your jars. I got 1 quart and 1/2 pint out of mine, yours may vary. Fill jars completely, and top off with some of the juice. Put lids on tightly, and store in refrigerator. Best eaten after you wait at least one week, and it should stay fresh in the refrigerator for 4 months. Enjoy! Since this is generally eaten as a condiment, you should get at least 30 servings out of it, at only 38 calories per a 2 Tablespoon serving.