Monday, August 5, 2013

Relishing Your Food: Piccadilly Dill Chow Chow

Last week I wrote about my latest batch of chow chow, but realized that I was ignoring the dill-lovers in the family.  I was a bit nervous about it, but both the dill-lovers in the house have added it to several sandwiches!  So, here's my take on Piccadilly piccalilli:

Dill chow chow is a bit greener
than regular chow chow!

Piccadilly Dill Chow Chow

1.5 c. chopped green tomatoes
4 c. chopped cabbage
2 c. chopped onions
2 c. sweet green pepper, chopped, seeds removed
0.5 c. pickling salt
4 c. vinegar
2 T. sugar
2 T. minced garlic
4 t. pickling spices
3 T. brown mustard seed
2 T. dill seed
1 t. turmeric
1 c. water

Mix vegetables together and place in gallon jar.  Dissolve salt in 8 cups of warm water; pour over vegetables and let stand in a cool place overnight.  Drain, and press dry.  Tie pickling spices, 2 T. mustard seed, & 5 t. dill seed into double coffee filters.  Warm vinegar and add sugar, garlic, turmeric and spice bags into vinegar; simmer for 5 minutes, add vegetables and remaining spices (1 t. dill seed, 1 t. mustard seed) into vinegar and simmer for 15 minutes.

Remove spice bags, then seal in half-pint jars, leaving 0.25" headspace.  Process in boiling water-bath canner for 10 minutes.

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