It's chow chow; just the way I grew up with it. Everyone knows that when you have lots of green tomatoes you make green tomato relish. I couldn't find my Kerr recipe book so I trolled around the internet for a recipe similar to the one that I had grown up with. It seems to me that chow chow and piccalilli were interchangeable terms. I couldn't find one that matched up to my memory so I dug around a little harder and found my Kerr canning book. According to Kerr, chow chow has no cabbage and piccalilli does. Otherwise they are pretty similar. So I whipped up a batch. By the way, a peck is two gallons.
Finished product.
Veggies waiting to be ground up along with my toe.
Ground up veggies steeping in salt overnight. Note stainless steel pot.
Squeezed out veggies being adding to the cooking pot along with muslin spice bag.
Finished product.
Veggies waiting to be ground up along with my toe.
Ground up veggies steeping in salt overnight. Note stainless steel pot.
Squeezed out veggies being adding to the cooking pot along with muslin spice bag.
My mother used to make chow chow when I was growing up in upstate NY (back in the 70s). I wouldn't try it as a kid or teenager, and she stopped making it because none of her family would eat it. I honestly thought she made up the name, as no one else I knew ever had it. It might be one of those things that taste good from a "grown-up" perspective. She also used to make "picadilli" but I've never heard of "piccalilli". Maybe it's just a regional name difference.
ReplyDeleteI have been searching for this recipe forever. My grandmother would make it for me, I would ask her for the recipe and she would tell me it's in the kerr canning book. We'll I can't find the book anywhere. If you could please post the recipe, or scan the page in your kerr book and post or email it to me I would appreciate it very much. my email is BAC_7@hotmail.com.
ReplyDeleteThank you