Pennsylvania Dutch Chow Chow
A tangy, sweet-and-sour pickled vegetable relish made from a colorful mix of garden vegetables, a Pennsylvania Dutch pantry staple.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 60 kcal
Equipment
- •Canning jars
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 0
- carbs
- 13
- protein
- 1
- calories
- 60
Instructions
- 1
Boil each vegetable separately until just tender-crisp. Drain the water off well.
- 2
Stir the vinegar, sugar, mustard seed, and turmeric together in a pot. Bring the liquid to a boil.
- 3
Add all the boiled vegetables into the hot vinegar mixture.
- 4
Simmer gently for 5 minutes so the vegetables absorb the pickling liquid.
- 5
Pack the hot mixture into sterilized jars. Leave a little space at the top.
- 6
Seal the jars and boil in a water bath for 10 minutes, or place in the refrigerator.
- 7
Let the jars sit for at least a week before serving to get the best flavor.
Chef's tips
Chop all vegetables to a similar small size so they pickle evenly and stay crunchy. Let the jars sit for at least a week before eating so the flavor develops fully.
Storage
Store sealed jars in a cool, dark pantry for up to a year; refrigerate after opening and use within a month.
Reheating
Not applicable; served cold or at room temperature.
Common mistakes to avoid
- •Boiling the vegetables too long so they lose their crunch
- •Failing to sterilize the jars properly before filling them
Serving suggestions
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