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    Home » Everything Amish » Plain Culture

    Ask the Editor: Homemade Amish Chow Chow

    Published: Jun 30, 2016 · Updated: Jul 31, 2019 by Kevin Williams | 2 Comments

    This is a stock photo of chow chow, the recipe below is a doozy!

    This is a stock photo of chow chow, the recipe below is a doozy!

    By Kevin Williams

    The Amish  - especially of Lancaster County - have become well known for their chow chows. The name is peculiar and there is some speculation that the name has its origins in the French language where the word cabbage is chou.  Yet others speculate the dish has Asian origins. Wherever it came from, chow chow has established itself as a favorite "end of garden" relish for many Amish cooks.  This recipe is from our Original Amish Cook Cookbook published back in 1993.  There are a LOT of unanswered questions in this recipe, but this is how it appears so this is how I am publishing it.  It is a LOT of veggies list so you may want to cut back.  And do you cook them all together?  If so, you need a HUGE pot.  If you don't, then you need MANY pots.  And you really need to know what you are doing when it comes to home canning, and I don't. But for those out there who know their way a canning kitchen, perhaps this recipe is of value!

    3.0 from 1 reviews
    Ask the Editor: Chow Chow
     
    Print
    Prep time
    2 hours
    Total time
    2 hours
     
    Ingredients
    • 1 quart of green string beans
    • 1 quart of chopped celery
    • 1 quart of kidney beans
    • 1 quart of yellow corn
    • 1 quart of diced carrots
    • 10 sliced red peppers
    • 1 quart of navy beans
    • 4 small onions, diced
    • 3 pounds sugar
    • 2 quarts white vinegar
    • 2 teaspoons mustard seed
    • 2 teaspoons celery seed
    • 2 tablespoons pickling spice
    Instructions
    1. Cook all the veggies until nice and tender.
    2. Drain through a strainer
    3. Mix sugar, vinegar, mustard seed, and celery seed until it forms a syrupy mixture.
    4. Put the pickling spice in a cloth bag and immerse in the syrup.
    5. Boil the syrup and remove the pickling spice bag.
    6. Stir in cooked veggies.
    7. Bring to boil again.
    8. Pack into jars and seal tightly.
    9. Add salt for seasoning.
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    3.4.3177

     

    « Amish365 Longform: A Visit To The Smallest Amish Settlement and Some Recipes
    Review of Homemade Peach Bread »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Deborah Burgess

      August 10, 2017 at 2:53 am

      The chow chow in the photo is a different chow chow than this recipe, which is a traditional PA Dutch mixed pickle. My grandmother's recipe uses more vegetables such as cauliflower, small green tomato wedges, and limas, too. It truly is an end-of-the-garden pickle.

      Yes, you do cook the veggies separately first till crisp-tender.

      The chow chow in this photo is made with cabbage, onions, red bell peppers, green tomatoes and, many times, hot peppers.

      Reply
      • Kevin

        August 10, 2017 at 4:57 pm

        Deborah, thank you for pointing that out, I'll have to replace the pic!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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