I am Czeck. If you find a chow chow recipe from the old country, please pass it on to me. I'm 71 and my mother used to can chow chow every year. She passed on 20 years ago and there is no one left in the family to give me the recipe. the recipe was my grandmothers who came to America some where around 1910.
I too am looking for the recipe for Chow Chow for my Mom and Uncle who grew up in Mahanoy, a town close to Shennandoah. It is different than the cajun recipe posted here.
Chow-chow is NOT, I repeat, NOT Polish. Those interested I direct to:
armadillopeppers.com/Chow-Chow_Relish.html
The name itself is of unknown but certainly not Polish or Slavonic origin. However, simiarl recipes can be found in Europe and in Poladn they are mainly called 'sałatka z zielonych pomidorów'. Often an early frost cathces unripened tomatoes on the vine, so thrifty Europeans found a way not to waste them. The recipe below is one of many. Different ingredients such as carrots and celeriac can be added as well.
This was also a linguo-culinary experience for me, because I used the Google translator for the first time. Never again! But for those unacquainted with that abortive tool, here is the evidence (see text beneath Polish recipe):
Składniki: · 1 kg pomidorów zielonych · 2 średnir cebule · 1 średnia papryka ( kolor do wybory ) · ZALEWA · 1/2 litra wody · 1/2 szklanki octu 10 % · 3 płaskie łyżki soli · 7 łyżki cukru · liście laurowe · ziele angielskie · pieprz ziarnisty
· Sposób przygotowania POMIDORY I PAPRYKĘ UMYĆ,CEBULĘ OBRAĆ.POMIDORY POKROIĆ W PLASTERKI,A CEBULĘ I PAPRYKĘ POKROIĆ W PÓ£PLASTERKI.WARZYWA RAZEM WYMIESZAĆ.SK£ADNIKI NA ZALEWE RAZEM WYMIESZAĆ I ZAGOTOWAĆ.GORĄCĄ ZALEWĄ ZALAĆ SA£ATKĘ I ODSTAWIĆ NA 2 GODZINY.PO UP£YWIE 2 GODZIN SA£ATKĘ NAK£ADAĆ DO S£OIKÓW,POZAKRĘCAĆ I PASTERYZOWAĆ OKO£O 20 MINUT.
Tłumaczenie (polski > angielski) · 1 kg of tomatoes green · 2 onions średnir · 1 medium red pepper (for color choices) · Flooded · 1 / 2 liter of water · 1 / 2 cup vinegar 10% · 3 tablespoons salt flat · 7 tablespoons sugar · bay leaves · allspice · grainy pepper
Wash the tomatoes and peppers, onion OBRAĆ.POMIDORY slice, and onions and peppers cut into PÓ£PLASTERKI.WARZYWA TOTAL TOTAL WYMIESZAĆ.SK£ADNIKI the lagoon mix and pour PRIMING ZAGOTOWAĆ.GORĄCĄ salad and let stand for 2 GODZINY.PO EXPIRATION OF 2 HOURS FOR SALAD impose jARS, AND pasteurized POZAKRĘCAĆ APPROXIMATELY 20 MINUTES.
Hi. My grandparents were from Lithuania and lived in Shenandoah when they first married. My grandmother made a chow-chow that sounds a lot like the one you describe. The recipe appears on my blog...just remove the blank spaces for the link: toolsforkitchens .com /october-2011-blog/chow-chow/. Hope this helps!
cabbage (shredded) cauliflower florets cucumbers (sliced thick with peels on) celery corn pearl onions green tomatoes carrots peppers (green or orange) to make attractive colors dried lima beans
Liquid:
tumeric dried mustard celery seeds vinegar sugar salt
Cut up vegetables, add a generous amount of salt and let stand overnight in a crock. The next day, squeeze out the water from the vegetables and discard the water.
In a pot add: 3 cups of water to 1 cup of vinegar. Add the vinegar, sugar, water and seasonings to suit your taste. Boil till vegetables are just about tender. Put into mason jars and sealed.
I never tasted Chow-Chow, but my mother and grandmother always jarred it. They would eat it with fried potatoes. I actually helped make it once. I am going to attempt to make it this year.
I also remember cooking the sliced carrots a little before adding to the other veggies, because they took longer to cook.
I too originate out of Shenandoah, PA. Most of my family still live in the area and my mother always made Chow Chow. It was mustard in color and had a variety of veg. I will do my best to locate this recipe.
