Typically, August is when our garden is fading. At this point, it is hot, dry, and starting to look pretty bad. It seems that this has been a lousy summer for our garden. Things did not produce in abundance like last year, and the vegetables we got were limited.
Last year I pickled, jellied, and froze everything I could. I have shared with friends and family, and we still enjoy much from last year’s garden today.
One of my favorites was this chow chow recipe. My cousin Nancy told me about it. It was her mother-in-law’s recipe, and it is amazingly delicious. And, it was really easy to prepare.
Chow chow is a relish, and there are a ton of recipe variations, many including cabbage and even spices. This recipe doesn’t have cabbage or spices. Instead, it is made with a few simple ingredients. You can substitute the jalapenos for hotter or milder peppers if you choose.
Growing up, my mama mainly served chow chow with beans and cornbread; I love it like that to this day. However, I have figured out it is fantastic served with so much more. I love to have chow chow with salmon, on hot dogs, and it’s delicious with just a tiny spoonful atop deviled eggs. I have not tried it in potato salad yet, but that’s my next experiment.
So, if you are looking for a way to use up those last remaining vegetables in your garden, give this recipe a try.
Mrs. Martin's Chow Chow
Servings 12 pints
Ingredients
- 2 gallons green tomatoes chopped
- 1 - 2 dozen white onions chopped
- 1 cup salt
- 1 1/2 quarts white vinegar
- 4 pounds granulated sugar
- 2 medium bell peppers (red and green) chopped
- 10 - 20 jalapeno peppers chopped
Instructions
- In a large pan, add the chopped tomatoes, onions and salt. Cover with water and bring to a boil, until all of the tomatoes have turned color. Drain well.
- To the tomato mixture, add the vinegar, sugar, bell peppers and jalapeño peppers.
- Bring to boil over high heat. Boil for 10 minutes.
- Remove from heat; ladle into sterilized jars and seal.
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