Welcome to the veg files.

As a longtime vegetarian I started this blog as a place to share tips, recipes and general knowhow on maintaining a healthy vegetarian lifestyle. When I first became a vegetarian I was pretty lost and confused about just how to make sure I and my family got the right amount of nutrition, so I hope that this blog will help anyone out there who is feeling the same way. Of course, I hope this blog is useful to the old hands out there too!

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Thursday, 23 December 2010

Recipe for making Chow-Chow.

Chow-Chow is a type of pickle or relish typically associated with Nova Scotia and the southern states of America. Chow-Chow is a great store cupboard stand by that taste wonderful and goes well will just about anything, from cold meats and cheeses to fish and roast dinners. The unusual name Chow-Chow is said to come from the French word chou meaning cabbage. Then again Chow-Chow could also have its origins in China or India. The real origins of this spicy relish are lost in the midst of time, as with so many great tasting things people want to claim it as their own. Of course, the real origin of this and many dishes like it was probably the very real need to preserve vegetables for use in the long cold winter time. Chow- Chow is very similar in appearance but not taste to the English relish known as piccalilli.


4 green peppers, deseeded and chopped.
1 whole white cabbage, shredded.
4 sticks of celery, chopped.
6 white onions, chopped.
3 tomatoes, skinned and chopped.
1 large cucumber, chopped.
2 tbs turmeric.
2tsp ground ginger.
2tsp ground cloves.
4oz mustard seeds.
1 lb soft brown sugar.
1 ½ pints brown vinegar.
Salt and pepper to taste.


In a large pan filled with salted hot water par boil the shredded cabbage, chopped peppers, celery and onions for about ten minutes. Drain and set aside to cool slightly. In large sterilized preserving jars layer up this mixture with the remaining vegetables. Put all of the other ingredients into the pan and bring up to the boil, simmer this mixture for fifteen minutes. Pour this liquid over the vegetables in the preserving jars to within ½ inch of the top of the jar. Close the lid and store in a cool dark place. This Chow-Chow will keep for weeks if sealed.

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