Tag: condiment

Thick Sliced Crinkle-Cut Hot Garlic Dill Pickles

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These thick crinkle-cut hot garlic dill pickles turned out great.  These are fresh from the field to the jar. Changes in the recipe explained briefly below also worked out great!  

Osage Farms in Dillard, Georgia is a real find.  When I first realized that the cucumbers they offered were authentically fresh from the field and that they had been picked within the hour, I knew I would have a top quality product to use for my hot garlic dill pickles.  Also offered along with the cucumbers were potatoes, various peppers (hot and mild), beets, peaches, cabbage, tomatoes (very wide variety), various squashes, tender ears of corn, okra, and soon apples.  All of their produce is top quality and fresh.

Recipe Changes

Since this last batch of pickles, prepared this past Saturday, was a fairly small batch of 12 quarts,  I ventured out in my recipe. This time around, I added a more generous portion of powdered cayenne along with a multi-fistful of dried hot chili peppers into the brine mix.  In the jars, to leave more room for pickles, I backed off on the amount of added flaked cayenne and dill.  I did add fresh dill weed sprigs to the jars along with fresh hot chili pepper rings, and whole dried cayenne peppers to the jars before I added the thick sliced, crinkle cut cucumber slices and covered them with the spicy brine. The pickles are not room temperature cured yet, so I have not tried them.  I hope they will be very good.

UPDATE: They are tastier and spicier than ever and the thicker slices make then crunchier.

The Osage Produce Stand is a wonder of fresh goodness in North Georgia close to the North Caroline state line on HWY 441.

The equivalency table I created for making various sized batch of pickles is a big help:

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Chutney

Chutneys have a long history and the varieties are even more widespread. There are fruit and vegetable chutneys, some hot, some not. The American and European chutneys generally consist of fruit along with vinegar and sugar cooked down to a reduction with added flavorings such as salt, garlic, tamarind, onion, and ginger. The origins of chutney are thought to be South Asian, especially India. The word chutney derives from the Sanskrit word “catni” which means “to lick”. In fact the word chutney seems to be derived from the Indian word “chatni”. During the colonial era, the British took the recipes back home to England. Chutneys are served with most Indian meals. They can range from a chuncky version to one that is near liqufied. Chutneys can be made from many combinations of fruit (usually mangoes, pears, and apples) and various vegetables. The types are usually grouped into sweet or hot forms. Both the sweet and the hot varieties normally contain spices, including chili, but have a seemingly infinite variety of flavors.

Some of the more popular (and domestically available) ingredients in chutneys are:

  • Mangoes
  • Apples
  • Pears
  • Tamarind
  • Onions
  • Lemon
  • Tomato
  • Raisins
  • Coconut
  • Vinegar
  • Sugar
  • Honey
  • Molasses
  • Citrus Peel
  • Garlic
  • Ginger
  • Cloves
  • Mint
  • Turmeric
  • Cinnamon
  • Cilantro
  • Hot Chilis

One popular chutney recipe know in England and elsewher is Major Grey’s Chutney. This recipe is suppose to have originated back in the late 1800s and has been around ever since. Several British companies continue make it commercially available and there is also a commercial form of the product sold in India. Apparently, it is not commercially available in the U.S. There is no actual man called Major Grey; however, the chutney recipe lives on:

Major Grey’s Chutney

4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Directions

  1. Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often
  2. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes longer until chutney starts to thicken
  3. Ladle the chutney into a hot jar leaving 1/2″ head space
  4. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2″
  5. Wipe jar rim removing any residue
  6. Seal with lid and band
  7. Process 10 minutes in hot water bath or refrigerate

6 Chow-Chow Pickle Relish Recipes

6 Chow-Chow Pickle Relish Recipes

When it comes to classic southern cuisine, a relish called chow-chow, used as a condiment added to food like pinto beans or black-eyed peas, is a great addition to the dinner table.  It is also an excellent hot dog relish. Chow-chow is also called piccalilli, an English version of the relish.  The exact origins of the name are somewhat obscure.  There are also countless versions of the sometimes sweet and other types hot and spicy relish. Traditional chow chow recipes include cabbage. The name “chow chow” is believed to be derived from the French world for cabbage, “chou”.  17th century French colonists, the Acadians, migrated down south to settle in Louisianna and their chou relish recipes came with them.  Included below are just a few of the chow-chow recipes to prepare.

Old Fashioned Chow-Chow Recipe

  • 2 cups diced green bell pepper
  • 2 cups diced red bell pepper
  • 1-1/2 diced green tomatoes
  • 2 cups sweet onion
  • 1-1/2 cups diced green cabbage
  • 1 tablespoon kosher salt
  • 1/4 heaping cup raw sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons mustard seed
  • 1 tablespoon crushed red cayenne pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  1. In a large non-reactive skillet, bring water, salt, sugar, and spices to a simmer
  2. Add vinegar and bring to a boil before adding vegetables
  3. Stir to coat all the vegetables, reduct heat to medium and continue to cook and stir for 5-10 minutes until vegetables become tender
  4. Transfer to glass jars and refrigerate

Will keep 2-3 week in the refrigerator

 


 

Hot Chow-Chow Recipe – 1 Quart

  • 6 large tomatoes
  • 1/4 cup hot pepper
  • 1 large onion
  • 1/3 heaping cup raw sugar
  • 1/4 cup white vinegar
  • 1 teaspoon allspice
  • 1 tablespoon salt
  1. Peel and chop tomatoes and put into a stainless steel pot
  2. Chop peppers and onions and put in the pot
    Note: Cut ingredients into sizes you prefer, but about 1/4″ pieces (or smaller) work well
  3. Add remaining ingredients and bring to a boil stirring often
  4. Cook on medium heat until thick (approx 45 minutes to an hour)
  5. Put into canning jars
  6. Place rings and caps on jars and process in hot water bath for 5 minutes or refrigerate when cooled

 

Cajun Chow-Chow Relish Recipe

  • 2 Sweet onions chopped fine
  • 1 stalk celery chopped fine
  • 5 fresh hot chili peppers (jalapeno, Serrano, Tabasco)
  • 2 cups cider vinegar
  • 1/2 tablespoon salt
  • 1 teaspoon raw sugar
  1. Process in food processor all ingredients
  2. In saucepan over medium heat, add the prepared vegetables and bring to a boil
  3. Turn down to simmer and allow it to contiue simmering for about 2 hours, stirring occasionally
  4. Remove from heat and allow to cool. Place in canning jars and refrigerate.

Hot Pepper Chow-Chow           Makes about 6-1/2 pints

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  • 1/2 pound of jalapeno and hot chili peppers chopped finely
  • 1 medium red onion chopped fine
  • 4-5 small “gherkin type” pickling cucumbers chopped fine
  • 3 cups cabbage chopped fine
  • 1-1/2 cups apple cider vinegar
  • 1/4 heaping cup raw sugar
  • 1/2 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon celery salt
  • 1 teaspoon dry mustard
  • 1 teaspoon powdered turmeric
  • 1/2 teaspoon powdered ginger
  • 3 cloves fresh garlic, minced
  1. Mix all ingredients in stainless steel pot and bring to a boil
  2. Simmer for 8-10 minutes
  3. Place in clean jars and seal
  4. Process sealed jars in hot water bath for 5-10 minutes (or refrigerate after cooled)

Chow-Chow Hot Mustard Style Pickle Makes 12 pints

  • 1-1/2 cups pickling salt
  • 1-1/2 gallons water
  • 1 very large cauliflower broken up into small florets (about 2 quarts)
  • 2 quarts small cucumbers cut into small chunks
  • 1 quart small onions chopped thin
    6 red peppers cut into small squares (seeded)
  • 4 medium sized hot peppers (jalapeno, Serrano, Tabasco, hot chili) add to suit your taste

Mustard Sauce

  • 1 cup all purpose flour
  • 6 tablespoons dry mustard
  • 2 tablespoons Turmeric
  • 1/2 cup raw sugar
  • 1 ounce celery seed
  • 1 ounce white mustard seed
  • 1/2 teaspoon powdered cayenne pepper

Chow-Chow Preparation

  1. In large container, stir salt into the water to dissolve
  2. Add all of the chopped vegetables
  3. Weight the vegetable down to submerge and leave overnight
  4. Drain vegetables into a large pot
  5. Heat salt water to boiling
  6. Place vegetables in a colander in sink
  7. Pour boiling water over vegetables to scald them

Mustard Sauce Preparation

  1. Whisk flour, dry mustard powder, cayenne, and turmeric together
  2. Stir in 1-1/2 cups cider vinegar to make a smooth paste
  3. Meanwhile, into the large pot over medium heat combine the remaining 3 pints of vinegar with the sugar, celery seed, and white mustard seed
  4. Add the mustard paste
  5. Whisk over heat until thickened (about 1/2 hour – don’t let sauce scorch)
  6. Add all of the vegetables and heat until hot, but not boiling
  7. Get canning jars ready
  8. Ladle hot mustard pickles into the jars
  9. Place jars in hot water bath for 15 minutes (or refrigerate)

Corn Chow-Chow Makes about 5 half pint jars

  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/4 heaping cup sugar
  • 2 teaspoons salt
  • 6 cloves of garlic minced
  • 2 teaspoons coriander seed
  • 1 teaspoon mustard seed or dry mustard
  • 1 teaspoon cayenne flakes
  • 1 teaspoon celery salt
  • 1 cup finely minced red bell pepper
  • 3 cups of corn kernels
  • 2 cups finely diced green tomato (cabbage may also be used instead or with)
  • 1 cup finely diced yellow onion

Directions

  1. In 2 quart stainless steel pot, combine the vinegar, water,sugar, salt, garlic and spices
  2. Simmer over medium heat for 5 minutes
  3. Add red peppers and simmemr 2 minutes
  4. Add the corn and simmmer for another 2 minutes
  5. Add the green tomato and onion and turn off the heat
  6. Transfer the chow chow to a bowl and chill or can in jars

It’s All Pickle Relish and It’s All Good!

Mexican Hot Sauce

  • 1 cups dried hot red chili peppers (chopped fine – remove stems)
  • 1/8 cup dried onion flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 tablespoon chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 2 tablespoons white vinegar
  • 1 cups water
  • 1 – 8 oz can tomato sauce

Makes 12 ounces

  1. Bring all ingredients except tomato sauce to a boil
  2. Turn down heat and simmer for 10 minutes
  3. Remove from heat and let cool
  4. Place in blender with tomato sauce
  5. Blend until smooth (add water if too thick)
  6. Refrigerate if not using immediately