Monday, February 10, 2014

Hot Mustard Chowchow

Chowchow, also known as piccalilli in some areas, is a condiment that is intended to use up garden scraps, or seasonal left-overs.  I played around with several recipes and I'm more than happy with the tangy, hot-mustard flavor of this one.  It reminds me of a spicy Asian sweet and sour relish.

The original recipe called for only 1/2 cup sugar, but I added to it.  You may omit tomatoes and use only cukes if desired.  The seasonings here, are meant as a guide, but you can add to, or take away what you please.

Serve chowchow along with glazed ham, or in place of pickle relish.

1 large cabbage, cored and roughly chopped
3 cups mixed peppers, cored, seeded and chopped(I used mostly milder banana peppers and threw in 2 hot inferno peppers just to spice things up)
2 smaller cukes, unpeeled and chopped
2 quarts peeled, cored, and chopped green tomatoes (4 pounds)
1 large, candy onion, chopped
1 - 2 cups firmly packed brown sugar
2 teaspoons whole, yellow mustard seeds
2 teaspoons dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
1 teaspoon ground ginger
2 teaspoons cayenne pepper
1/2 teaspoon coriander

In batches, roughly chop all the veggies.  In a very large bowl, toss the veggies with the salt.  Let them stand at rom temperature for 3 - 4 hours.  Drain excess liquid.  Rinse and drain well again.

Combine remaining ingredients in a large kettle.  Bring to a boil and simmer for 5 minutes.  Add he drained veggies and bring back to a boil.  Let the mixture simmer for 10 minutes, stirring to prevent scorching.

When finished, the chowchow should look similar in consistency to pickle relish. Using a slotted spoon, pack the chopped veggies into pint sized mason jars, leaving about an inch headspace.  Ladle the brine over the veggies leaving 1/2 inch final headspace.

Process in boiling water bath for 10 minutes.  Delish!!

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