CHOW CHOW MUSTARD RECIPES

Name: Southern Chow Chow
Cook time: 40 min
Total time: 1 h
Yield: 2 quarts
Ingredients: 5 cups white distilled vinegar; 3 cups granulated sugaru00A0; 2 tablespoons kosher saltu00A0; 1 tablespoon whole clovesu00A0; 1 tablespoon mustard seedsu00A0; 1 tablespoon whole black peppercornsu00A0; 1 teaspoon yellow mustardu00A0powder; 1 teaspoon ground turmericu00A0; Pinch crushed red pepper flakesu00A0; 1 bay leafu00A0; 4 green tomatoes, finely dicedu00A0; 2 green bell peppers, finely dicedu00A0; 1 red bell pepper, finely dicedu00A0; 1 large sweet onion, such as Vidalia, finely dicedu00A0; 1/2 head cabbage, shredded (about 6 cups)u00A0

More about "chow chow mustard recipes"

SOUTHERN CHOW CHOW RECIPE | KARDEA BROWN | FOOD NETWORK

Southern Chow Chow Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 2 quarts

Number Of Ingredients 15

Ingredients

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

Steps:

Clean and sterilize 2 quart-size canning jars with lids.
Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

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