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Chow-Chow

Guest Author - Sandy Moyer

Pennsylvania Dutch Chow-Chow

This pickled vegetable blend is a popular old Pennsylvania Dutch Recipe.

  • 4 cups carrots - sliced thin
  • 4 medium size red bell peppers - cut in chunks (about 3/4" to 1")
  • 2 medium size heads cauliflower - cut in pieces (about 1")
  • 2 to 3 med. size zucchini - cut into small chunks (about 3 to 4 quarts)
  • 2 quarts fresh string beans - cut in 1" to 1-1/2"size pieces
  • 2 quarts fresh wax beans - cut in 1" to 1-1/2"size pieces
  • 3 or 4 large onions - chopped
  • 2 cups celery - chopped in pieces (about 1/2"wide)
  • 2 cans red kidney beans
  • 1/2 cup salt
  • enough water to cover the vegetables

  • 4-1/2 cups vinegar
  • 8 cups sugar
  • 2 cups water
  • 1 tsp. garlic powder
  • 2 tsp. dry mustard
  • 1/2 tsp.celery seed
  • 1/2 tsp.cinnamon
  • 1/2 tsp.tumeric
  • 1 tsp. alum

Preparation -
In a very large bowl or kettle, combine all the vegetables except the kidney beans. Pour the salt and water over the vegetables. Soak for about 4 hours. Drain off the water. In a large stockpot combine the vinegar, sugar, and all the remaining spices. Bring to a boil. Add the drained vegetables. Bring to a boil again & cook for an additional 10 minutes. Add the kidney beans and cook for 5 more minutes. Ladle an amount to be eaten within a week into a bowl. Allow to cool slightly, then cover and refrigerate. Immediately ladle the remaining chow-chow into canning jars. Process in a boiling water bath canner or a pressure cooker.


21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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