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Amish Chow Chow Relish

(2 Votes)
YIELDS
10 cups
PREP
10 Min

Amish Chow Chow is a relish that pairs with everything. Its tangy vinegar marinade jazzes up veggies like cauliflower and green and yellow wax beans to the point that second helpings will be in order.

What You'll Need:
  • 2 cups frozen cauliflower, thawed and cut into small pieces
  • 2 cups frozen sliced carrots, thawed
  • 2 cups frozen cut green beans, thawed
  • 2 cups frozen cut yellow wax beans, thawed
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 large onion, coarsely chopped
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 2 cups water
  • 1 cup white vinegar
  • 2 1/2 cups sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
What To Do:
  1. In a large heat-proof bowl, combine all vegetables; set aside.
     
  2. In a medium saucepan, bring water, vinegar, sugar, celery seed, turmeric, and salt to a boil over high heat; stir occasionally. Pour over vegetables; mix gently.
     
  3. Let mixture sit until cool then cover and refrigerate until ready to serve.
     
Notes
  • This easy homemade relish complements so many dishes. How about serving it with our Amish Country Casserole?
     
  • If you'd like to learn more about beautiful Pennsylvania Dutch country, click here. And for a fun place to visit and more tasty recipes, check out Kitchen Kettle Village.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Since this is a basically pickled recipe a water bath canner is what you would use to can this. Consult your manual and process as you would for pickles.

Prism, if you are concerned about printing more than one page, you can select print preview from the print menu and choose the number of pages to print. You can tell it to print only one page. If your printer is able to print on both sides, you could also set it to print that way and then the extra information would be on the back page.

JHH, i must point out that canning will cook the veggies, so if you want this to stay crisp, your best bet is using the freeze method. there are many great freezer containers/bags you can use for this. if i were to make up enough to store, i'd use the freeze method because it would keep the veggies crisp. letting them thaw on the counter would make it just as if you'd just made the batch up. if your canning book says to use hot water bath to can this mix, then yes, it will stay safe to eat on your shelves [no refrigeration or freezing is necessary] for up to 3, and maybe more years. it makes a difference if you use pints or quarts, so be sure to check for the amount cooking of time you'll need for the size jars you use. after you take them out of the canner, be sure to listen for them to 'pop'. after they're cooled, push down on the lid of the jar. if it doesn't go down or make a popping sound, it has sealed correctly. if you have 1 or more that didn't seal, put them in the refrigerator and use within a reasonable amount of time. don't try to recan them. i hope this helps.

When ever I print out one of the good recipes the printer always prints out an additional page with the OOH IT'S SO GOOD and additional info. Why couldn'd this be printed on the same page as the recipe? I feel it is a waste of paper. I do use it to print the next recipe, but I feel this could be eliminated. Thank you for all the good work you do. Margie Morgan prism@ktc.com

Click on "Print" link .... next in the "Page Range", click the circle labeled "Page" ... to the right of that in the box click the number "1" and then "print". That will print only the first page. Next ... remove the printed page, open your printer paper carrier and put the printed page, printed side face up, close the carrier, right click on mouse, chose "Print", go to "Page Range" again, click on the circle labeled "Page", go to the right of that to the box and put the number "2" in the box and click on print. This will print the second page on the back of the original recipe on page "1". Repeat in the above order to print subsequent pages increasing in order by number in the "box" .... "3"-"4"-"5" etc. changing the paper over each time in the paper carrier to print on both sides of the paper. If I understood your problem correctly, this should do the trick.

If I make the relish and pack in jars and use a water bath canner, will it preserve well?

cindy, if you want to can this you'll need to use either a pressure cooker or hot water bath. i suggest you get a canning book [if you don't already have one] and look at what it suggests for high acidic foods. another thing you might consider is freezing it in portions you would use. after pouring the liquid over the veggies, let it cool completely then put the desired amount into a freezer container, freezer bag, or seal-a-meal bag and freeze. be sure to date it as it won't keep indefinitely in the freezer.

High acid foods use the water bath method, while low acid foods use the pressure canning method. Since Chow-Chow is USUALLY high acid , it should be okay to do in the water bath method. BTW, we never put kidney beans in our Chow-Chow. None of the veggies were convenient frozen veggies. We used all fresh produce and it consisted of green tomatoes, green string beans, lima beans, corn, green peppers, onions, and cauliflower with the spices listed above plus mustard seed. This is an original PA Dutch recipe. The more modern recipe adds yellow beans, cabbage, carrots, red peppers, cucumbers, and onions. I used to use carrots but never put peppers, cukes, or cabbage in it.

I would like to can the chow chow. How long do I need to boil it ?

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