Quoting Sean Dennis to Shawn Highfield <=-

made me think of an earlier conversation with Jim:
Title: Chow Chow
Categories: Penndutch

There's at least four kinds:

The Quebec and Acadian style is essentially chunky green tomato
ketchup. The only other vegetable used is diced onion.

They make a red version too.

Southern chow chow is coarser with larger chunks (more of a pickle
than a relish or ketchup) and also has chopped bell peppers and
cabbage in it.

The Pennsylvania Dutch add all sorts of extra vegetables besides
bell peppers and cabbage including cauliflower, carrots and beans
etc.

Piccalilli is similar to Amish chow chow. Piccalilli was originally
an English mustard and turmeric flavoured yellow relish, a British
riff on Indian pickles but American Piccalilli is a red or green
tomato based mix of chopped and pickled vegetables.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Piccalilli
Categories: Relishes, Vegetables, Pickles
Yield: 8 Pints

1 qt Green Tomatoes, Chopped
2 md Red Peppers
2 md Green Peppers
2 lg Onions, Peeled & Chopped
2 c Cucumber, Chopped
1/2 c Salt
3 c Cider Vinegar
2 c Brown Sugar
1 3-inch Stick Cinnamon
1 ts Whole Cloves
1 ts Whole allspice
1 ts Mustard Seeds

* Peppers should be seeded and chopped.

Combine all the vegetables and the salt and let stand overnight.
In the morning, drain the vegetables pressing out the juice. Add
the vinegar, sugar and the spices, tied in a bag; bring to a boil
and simmer until the vegetables are clear and the syrup is
thickened. Discard the spice bag and seal the piccalilli in hot
jars.

NOTE: One tablespoon each peppercorns and celery seeds may be
substituted for the cinnamon.

From: Nancy Berry

MMMMM


Cheers

Jim


... Since tomatoes are fruit, ketchup must be a smoothie.

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