It's a pickled relish, it varies everywhere you go. This one has green tomatoes, cabbage, onions, mustard and other things that I don't know about. I have never been around when it's made, it just magically shows up to me already made.
I make a few pints each year. I start with green tomatoes, onions, and jalapeños in the food chopper. Like some red jalapeños or bell peppers for color. Pour the copped vegetable in a pan and cover with white vinegar, with salt and sugar. Bring to a boiling and dip into pint jars with a slotted spoon. You will end up with about half your original volume. Here you go.
yep, grew up on chow chow that my parents made. Dad would usually separate out about half and make it pretty spicy that we would take to deer camp. I don't recall it ever having cabbage in ours though
yep, grew up on chow chow that my parents made. Dad would usually separate out about half and make it pretty spicy that we would take to deer camp. I don't recall it ever having cabbage in ours though
When talking to my wife last night about her experiences growing up, her grandmothers looked like sauerkraut just with some added items in it.
I have added cabbage when I had it. Cast posted that he used tomatillos in stead of green tomatoes. They use tomatillos in salsa Verdi. Here you go.
6 medium tomatillos. 1/4 medium yellow onion, cut into large chunks. 1 serrano or jalapeño pepper, stemmed* (see note) 2 garlic cloves, unpeeled, wrapped in foil. 1 1/2 tablespoons extra-virgin olive oil. 1 1/2 tablespoons fresh lime juice. ¼ cup chopped cilantro. 1/2 to 3/4 teaspoon sea salt to taste.