I have no idea where the name originated – catchy though, isn’t it? There are many, many variations on chow chow, which is basically a corn chutney made from the bits and scraps of whatever is left in a garden before the first freeze, preserved in a sweet brine. This batch of chow chow is made from corn, Poblano peppers, onion, and green beans because that’s what I had on hand. If you have green tomatoes, asparagus, or cauliflower to use, those vegetables also work well. As long as your vegetables “add up” to 18 cups, you can follow the brine recipe as shown below. Be creative with your combinations of corn and other veggies, and have fun!
If you’re looking for serving suggestions, chow chow (like many forms of chutney) is often served over beans and rice.
18 cups assorted garden vegetables, such as:
- 6 cups diced Poblano pepper
- 2 cups diced onion
- 4 cups fresh corn kernels
- 6 cups green beans, cut in 1 inch pieces
4 1/2 cups sugar
3 cups white vinegar
1 1/2 cups water
1/2 teaspoon turmeric
1 teaspoon ground mustard powder
1 teaspoon celery salt
1 tablespoon sea salt
1/2 teaspoon red pepper flakes
Step 1) Combine all brine ingredients in a large pot and bring to a boil.
Step 2) Reduce brine to simmer, and add all 18 cups of vegetables. Stir and simmer for 5 minutes.
Step 3) Ladle chow chow mixture into sterilized, pint size canning jars, leaving 1/2 inch headspace. Use a canning tool or butter knife to remove air bubbles. Top jars with lids and rims, and process in a boiling water canning bath for 10 minutes.
“But I don’t have a canning pot!”
Sigh. You still don’t have a canning pot? They’re only around $20, my friend, and will save you tons of money! Here’s a link to get you started: Granite Ware 0707-1 Steel/Porcelain Water-Bath Canner with Rack, 21.5-Quart, Black