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| Peppers, red bell peppers, and green tomatoes are from HydePark High School Environmental Nature Center. |
Made with cabbage, green tomatoes, red bell peppers, red onions, and garlic, Chowchow is the perfect topping for a favorite pulled pork sandwich, smoked salmon, over rice, or used in stews.
Red Pepper Chowchow
This red pepper chowchow offers both color and flavor to any dish! Serve leftover chowchow with cheese and crackers.
3/4 cup sugar, 1/2 cup white vinegar, teaspoon ground turmeric, 1/2 teaspoon dried crushed red pepper (optional), 1 jalapeño pepper, seeded and finely chopped.
How to Make It
Stir cabbage, onion, green tomatoes, chopped green and red bell peppers, and pickling salt. Cover and chill for 2 to 8 hours. Transfer the mixture to a Dutch oven. Stir in sugar, vinegar, turmeric, and, if desired, dried crushed red pepper.
Bring to a boil over medium-high heat; reduce heat to medium, and simmer for 3 minutes. Cool to room temperature (about 30 minutes). Stir in jalapeño pepper, if desired. Cover and chill for 1 to 8 hours before serving.
Ingredients
12 Green Tomatoes1-Head of Cabbage
2- Onions
2 Garlic Cloves
1- 1lb of peppers, jalapeno, habanero, hot peppers
1 cup pickling salt
¼ cup turmeric
¼ cup celery salt (optional)
4-cups sugar
¼ teaspoon pickling spice (optional)
¼ teaspoon garlic powder (optional)
Pour salt over tomatoes and cabbage, let stand 6-8 hours, pour off the water, add all seasoning, boil for ten minutes,
Boil canning jars, pack jars with vegetables, seal, and return to the hot water for 10 minutes, remove and set on towels until cool.
