Ooh, a chow-chow recipe!
Remember the huge post about chow-chow I put up around the end of January?
Well, reader and faithful commenter Dianne was kind enough to share a great chow-chow recipe that someone shared with her, in response to that post!
“Emore and Mazie Markey Lehman of Dunkard Valley, near Loganville, sold chow-chow, garden vegetables and home-baked bread at their Central Market stand for more than 25 years. Their stand was inside the doors, off Beaver Street. Mazie gave me her recipe in 1982. Makes about 2 quarts.” It is:
1 c. vinegar
1/2 c. water
2 1/2 c. sugar (or reduce amount, to taste)
1 Tbsp. salt
Vegetables: Mixture of small pieces of cauliflower, chopped cukes or small pickles, lots of chopped celery, carrots, yellow wax beans, kidney beans, limas, red pepper dices, pearl onions.
Sounds good – and much like we expected, sweets and sours with the sugar and vinegar.
Thanks, Dianne! (And thanks again to Jo, who took the great chow-chow photo I keep using!)