Farmhouse Chow-Chow Spice (100% Organic)


SKU: B101 Categories: ,

Product Description

Package weight:  4 ounces

Chow Chow like Grandma made and so can you!

Ingredients: Organic Yellow Mustard Seed, Organic Celery Seed, Organic Red Pepper Flakes.

No salt
No sugar

*Add to the usual chopped vegetables for chow-chow and cover with a vinegar solution; then, follow the usual procedure for canning pickles.

*If you like it hotter, add 1-3 whole small chile peppers to the jar, or more red chile pepper flakes.

*Great cooked in sauerkraut

*Wonderful in egg dishes and potato casseroles


RECIPE:  Farmhouse Chow Chow

1 small head green cabbage, chopped

1 head cauliflower, chopped

5 green tomatoes, chopped

2 onions, chopped

1 large green bell pepper, chopped

1 sweet red bell pepper, chopped

1 tablespoon pickling salt

2 and 1/2 cups white vinegar

1 and 1/2 cups sugar


2 teaspoons yellow mustard powder

1 teaspoon turmeric powder

3/4 teaspoon ginger powder

Toss vegetables and salt together.  Allow to stand at room temperature 4-6 hours, no more.  Drain thoroughly and set aside.

Heat vinegar, sugar and spices in a large kettle.  Simmer 15 minutes.  Add drained vegetables and simmer another 10 minutes.

Pack into hot sterilized jars, seal and process in a hot water bath for 10 minutes.  Cool completely on the countertop before storing away.

Yield:  About 4 pints


RECIPE:  Carrot-cucumber Relish

1 firm, hot-house cucumber, unpeeled and coarsely ground

1 pound carrots, peeled and coarsely ground

1 large onion, coarsely ground

2 tablespoons pickling salt

2 cups sugar

1 and 1/2 cups white vinegar


Toss vegetables and salt.  Allow to stand at room temperature for 3 hours; drain.

In a large kettle, bring remaining ingredients to a boil; add vegetables.  Return to a boil, reduce heat and simmer 20 minutes.

Ladle into hot sterilized jars, seal and process in a boiling water bath for 15 minutes.

Yield:  2-3 pints


RECIPE:  Garden Slaw

1 small green cabbage, chopped or grated

3 large carrots, peeled and grated

1/2 sweet red bell pepper, chopped

1/2 sweet yellow bell pepper, chopped

1 bunch green onions, sliced

3/4 cup white or cider vinegar

1/2 cup sugar

1 tablespoon salt


In a large mixing bowl, toss together all the vegetables.

Whisk together remaining ingredients and pour over vegetables.  Stir several times, cover and place in the refrigerator 2-4 hours, or overnight.

Stir again before serving.

*Serve with barbeque or fried fish.  Also good with sandwiches, burgers and hot dogs.


RECIPE:  German Sauerkraut Salad

1 quart sauerkraut, drained and rinsed

1 purple onion, halved and sliced

1 Granny Smith apple, cored and chopped

1 pound bacon, fried and crumbled

1 cup white vinegar

1/4 cup German whole-grain mustard

2 tablespoons sugar


1 teaspoon salt

1/2 teaspoon coarse ground black pepper

Place sauerkraut, onion, apple and bacon in a large bowl and set aside.

Put remaining ingredients in a non-reactive saucepan and simmer; cool and pour over salad.  Toss well, cover and refrigerate overnight.

*Serve with sausages, ham, roasts and barbeque.

*Squeeze a handful dry and top sandwiches, hamburgers or hot dogs.

Yield:  6-8 servings


RECIPE:  Picnic Cole Slaw

1/2 small cabbage, chopped or shredded

1/2 Vidalia onion, sliced

1 cup golden raisins

1/4 cup cider vinegar

1/3 cup salad oil

2 tablespoons palm sugar


Combine cabbage, onion and raisins in a large mixing bowl.  Prepare dressing in a separate bowl by whisking together remaining ingredients.  Pour dressing over vegetables and toss until all is coated with dressing.

*Prepare the night before.  This is a good salad for serving out of doors because it keeps well and tastes good without refrigeration.

Yield:  8-10 servings


RECIPE:  Country Cabbage

1/4 cup cooking oil

2 pounds potatoes

1 head cabbage, cut in 1″ chunks

1/2 pound bacon, cooked and crumbled

Salt to taste


1  15-ounce can stewed tomatoes

1/2 cup water

Heat oil to medium in a large kettle.  Add vegetables and cook, stirring for 15 minutes.  Stir in bacon, salt and FARMHOUSE CHOW CHOW SPICE.  Pour tomatoes and water over all; stir and cover.  Lower heat to medium low and cook 15-25 minutes, depending on your preference for doneness.

*Serve with cornbread and choice of pickles for a satisfying meal.  Include with  barbeque or fried chicken dinners.


RECIPE:  Farmhouse Wiener Stew

1/4 cup cooking oil

1/2 package wieners

1 pound smoked sausage

1/2 head cabbage, chopped

3 carrots, peeled and sliced

1 onion, chopped

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 ribs celery, thick-sliced

1 can chicken broth

1 soup can water

1  15-ounce can crushed tomatoes


1/2 teaspoon dried garlic, minced

1/2 teaspoon Italian Herb blend

Salt and pepper to taste

Stir-fry wieners, smoked sausage and fresh vegetables in hot oil until semi-soft.  Pour in broth, water and tomatoes.  Stir in seasonings, cover and simmer until vegetables are cooked.

*Great served with cornbread or thick-sliced bread with butter.  Garnish with pickled peppers or pickled okra.

*If company shows up, add 2 large diced potatoes and another can of water.  A cheese platter with raw and pickled vegetables and crackers will satisfy everybody.

Yield:  4-6 servings



10 ears corn, blanched for 10 minutes

1/2 head green cabbage, chopped

1 onion, chopped

2 ribs celery, finely chopped

1/2 green bell pepper, chopped

1/2 sweet red bell pepper, chopped

2 teaspoons dried ginger chips

2 tablespoons yellow mustard powder

2 tablespoons pickling salt

2 teaspoons turmeric powder


2 cups white vinegar

1 cup sugar

3/4 cup water

Scrape corn kernels from cob.  Place in a 4-quart kettle with all the other ingredients.  Bring to a boil and cook for 20 minutes.

Pack relish in hot sterilized 1-pint or half-pint jars and process in a boiling water bath for 10 minutes.  Cool completely before storing away.

*This is great spooned over a hot dog.

*Include on cold meat trays and beside barbeque, fried fish and chicken.

*Fold into potato or macaroni salad.

*Serve beside cottage cheese in a lettuce cup for a salad course to a light luncheon.

Yield:  3-4 pints









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Additional Information

Weight 5 oz
Dimensions 6 x 4 x 2 in

4 Ounce


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