Recipe needed for pepper relish

dixie Sat 26 Jun 2010 - 21:42

I've lost my favorite pepper relish/chow chow recipe. It was from Southern Living Magazine several years ago. I googled & checked the SL web site, but can't find it.

Does anyone have a good chow chow recipe that does NOT use cabbage?

Megan Sun 27 Jun 2010 - 6:24

I have never canned before (going to try to learn this year) and would not know chow-chow if it sat up and hollered at me, but there is a recipe for pepper-onion relish in the 2009 Ball Blue Book. Would that work for you?

ander217 Sun 27 Jun 2010 - 11:29

Dixie, here are two pepper relish recipes from our church cookbook. I've never tried either one of them, but maybe one will be close to the one for which you are looking.

Wilma Quick's Pepper Relish

12 red peppers
12 green peppers
12 onions
2 c. vinegar
2 c. sugar
3 Tbsp. salt

Grind peppers and onions. Cover with boiling water. Let stand 5 minutes and drain. Add vinegar, sugar, and salt. Boil 5 minutes. Pour in clean, hot jars and seal. (This should be waterbathed.)

Marilyn Tuley's Pepper Relish

12 red peppers
12 green peppers
3 or 4 onions
2 c. sugar
1 Tbsp. salt
1 qt. vinegar

Wash peppers. Cut in halves. Remove seeds. Put peppers and onions through food chopper. Cover with boiling water for 10 minutes. Drain thoroughly. Add salt, sugar, and vinegar. Boil 15 minutes. Seal in hot, sterilized jars. (This should also be waterbathed.)

dixie Sun 27 Jun 2010 - 12:07

ander217: This first one sounds a lot like it. I'll throw in a few hot peppers & give it a try. Thanks

Megan - chow chow is great with green beans, pintos, good old "country" food.

ander217 Sun 27 Jun 2010 - 13:15

Dixie and Megan, I wish I could find my grandma's recipes for chow-chow and piccalilli to share with you. If you wanted to start an argument, ask a group of her friends what the difference was in the two of them. My grandma insisted that they were both the same recipe except chow-chow had cabbage added. Some people used green tomatoes and others used cucumbers in their piccalilli, and still others used both. Someone else said piccalilli had to have hot peppers, while another said it had to have cloves. Someone else said chow-chow was chopped, and piccalilli was ground, and so on it went.

We all loved Grandma's versions of chow-chow and/or piccalilli with beans and cornbread or fried catfish. If the recipes ever surface I'll try to remember to post them.

Megan Sun 27 Jun 2010 - 13:27

Now if my sweet and hot peppers will kindly produce.... I can try to make some of these. Thanks very much!

**Scorpio Rising** Wed 27 Jul 2022 - 20:51

Phyllis Kingman’s Pepper Relish

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