PA DUTCH Chow Chow in Jo Ellen's Kitchen 6 21 21

Lebanon PA,6.21.2021: PA Dutch Chow Chow in Jo Ellen’s Kitchen Relish/Side Dish Ingredients: • 1 can red kidney beans, drained • 1 can white beans (butter, chic peas/garbanzo), drained • 1 cup fresh corn (1 large ear cooked) • 1 cup sweet gherkins • 1 Tablespoon salt • 1 cup lima beans • 1 cup carrots, sliced • 1 cup celery, sliced • 1 cup red/green/orange/&/or yellow peppers • 1 cup white asparagus, 1” slices • 1 cup green beans, 1” slices • 1 cup snap peas, 1” slices • 1 cup wax beans, 1” slices • 1 cup cauliflower buds, small bite-sized • 1 cup cabbage, chopped Dressing Ingredients: • 2 cups apple cider vinegar • 2 cups water • 4 cups sugar • 1 ½ teaspoon salt • 1 cinnamon stick • 1 clove • 1 teaspoon allspice • 1 teaspoon to 1 tablespoon turmeric to taste, or not at all. Relish/Side Dish Directions (Feel free to substitute leftover vegetables and end of summer garden vegetables. Don’t fret if you don’t have one of the suggested vegetables. Your Chow Chow may be slightly different each time you make it.) : • Open and drain kidney and white beans. • Slice gherkins into 3/8” pieces. • Cook 1 ear of corn, cool, and remove kernels from cob. • Place kidney and white beans into a large bowl along with gherkins, salt, and corn. • If lima beans are frozen, cook according to directions, drain, and add to bowl of kidney and other beans. (Otherwise, add when 1” beans are added to the boiling water.) In either case, do not overcook. • Cut carrots, celery, and peppers into 3/8” pieces. (Celery seed can be substituted for celery.) • Place carrots and celery, which take the longest to cook, into boiling water. • Cut white asparagus, green beans, snap peas, and wax beans into 1” slices. • If white asparagus is precooked, place asparagus into the bowl. (Otherwise, add when 1” beans are added to the boiling water.) • Cut cabbage and cauliflower buds into bite-sized pieces. • Place peppers, green beans, snap peas, wax beans, cabbage and cauliflower into the boiling water with the carrots and celery. (Only add limas, white asparagus, or other vegetables to boiling water if NOT precooked.) • In a few minutes, test each type of cooking vegetable for doneness. Do not overcook. • Drain cooked vegetables. Add then add these vegetables to the large bowl of other ingredients. • Toss all ingredients gently with your hands. Dressing Directions: • Place vinegar, water, sugar, salt, cinnamon stick, clove, allspice, and turmeric into a large pot, stir, and bring to a boil. Add drained vegetables, bring back to a low boil, turn down heat, and simmer for five minutes. Remove from heat to cool. Vinegar keeps the Chow Chow for 1-3 weeks depending upon your refrigerator. • Refrigerate in a large closed container, pint jars, or individual servings; or place mixture into mason jars. Cover with appropriate lid. Place jars into boiling water until lid sucks tight. Add screwed outer part to lid, and store in a cool, dark place, like a cellar or closet. Keeps for up to one year. • Suggestion: Use leftover juice for tomatoes, either fresh red tomatoes, or cooked green tomatoes. Yields about 8 pints or 16 cups of Chow Chow.