Thursday Recipe - Mississippi Chow-Chow

This is mostly gone, and we just opened it!
But it gives you an idea what it should
look like.

It's another pickle recipe, pickle relish this time. It's based off of this recipe. She gives a lot of interesting history about the dish, too.

Chow-chow is interesting stuff. If you can find it in your local store, you're lucky. It's a mix of all sorts of chopped vegetables in a sweet pickle brine. I tried a couple of recipes and this is the one that I like best. It makes an awesome relish for sandwiches or hot dogs or just to eat on chips and crackers. Or just eat. It is that tasty.

From what I could glean online, it's a Southern staple with lots of variations. Feel free to mix up the veggies and try your own blend. This recipe uses mostly cabbage and bell peppers. Next time, I think I'll throw in banana peppers or jalapeños to spice it up a bit.

I shoved all the vegetables through my shredder with the large grater blade. It worked great for getting a fine chop. It makes a mess all over the kitchen, but this recipe will do that no matter what you use. So kick back and enjoy!

Mississippi Chow-Chow

1 quart shredded cabbage (1 medium head, more or less)
3 large-ish peppers, seeded and shredded (hot or mild, your choice, but you want about 1-2 c. of shredded pepper, tossing in at least one red one makes a prettier relish, but it's not necessary)
1/2 large sweet onion, shredded
2 carrots, shredded
1 medium cucumber, peeled, seeded, and shredded
2 T. pickling salt
2 3/4 c. vinegar
1 c. sugar
1 t. mustard seeds
1 t. celery seeds
1/2 t. turmeric

Put all the vegetables and the salt in a large bowl. Toss to combine. Cover and set aside for 4-6 hours, stirring it once or twice.

Dump the vegetables into a large colander. Let it drain while you make the brine. Squeeze out any excess liquid.

In a large saucepan, mix the vinegar, sugar, and spices. Bring to a boil. Stir in the vegetables. Bring it back to a boil, then turn it down to low and simmer for 30 minutes. It should thicken up a bit and the vegetables should turn translucent. The turmeric will also make most of them yellow.

Pack into pint jars and process to seal. Follow the recommendations for pickles for your elevation. This is a good resource. It's exhaustive, but better safe than sorry with home canning. The recommended processing time can be found on page 22 of the pdf.

Makes about 3 1/2 pints.

Thursday Recipe - Sweet Pickle Relish

My sister gave me this recipe years ago. It's a great basic pickle relish, sweet and tangy. Use it wherever you usually use pickle relish - hot dogs, hamburgers, tuna salad and sandwiches, deviled eggs, etc.

Cucumber Relish

4 c. ground unpeeled cucumbers
1 c. finely chopped green pepper
1/2 c. finely chopped sweet red pepper
3 c. finely chopped onion
3 c. finely diced celery
1/4 c. pickling salt
3 1/2 c. sugar
2 c. vinegar (5% acidity)
1 T. celery seed
1 T. mustard seed

Combine all vegetables in large bowl. Sprinkle with salt, cover with cold water. Let stand 4 hours. Drain thoroughly, pressing out all excess liquid. Combine sugar, vinegar, and seeds in larg pot. Bring to a boil, stir until sugar is dissolved. Stir in vegetables, simmer 10 minutes. Pack in hot jars, process to seal.

For canning, check out these books and sites:
USDA Guide to Home Canning (PDF download)
http://www.homecanning.com/
Ball (brand of canning jars) site
http://pickyourown.org/allaboutcanning.htm
National Center for Home Food Preservation