How to Make Southern Chow Chow - Easy Step by Step Tutorial

[@brandyrajagh9750]

Looks great. I can't wait for my tomatoes to come out.

[@loveorconfusion]

My Granny and her friend used to can cases of Chow Chow, They wouls spend all day making it up and canning it. Delicious!

[@arlenematurin9600]

Hello, I hope you see this. My first time making chow chow and Im happy to tell you chow chow came out wonderful and we ate it with rice and shrimp. thank you was delicious.

[@Oxfordbakehouse]

@arlenematurin9600 I am so thrilled you stepped out and tried something you haven't done before! How exciting it turned out so well! It sounds so delicious!

[@peelmeone]

Love it! Where I grew up in NE Oklahoma, we called it "piccalilli".

[@AnnaJones-r7i]

Piccalili has larger pieces of veg. It also has bay leaf

[@anndraper972]

New subscriber here. I was thrilled to see your video about canning chow-chow. I always eat chow-chow with pinto beans, fried taters and cornbread. I love it but have never seen anyone make it. Thank you for sharing your canning experience with us.

[@Oxfordbakehouse]

Thank you for the comment! I love sharing, I want others to learn and bring back the older ways! Your“dinner” sounds delicious, by the way!

[@laredawilder2806]

Bless your heart for sharing this wonderful video and please keep them coming

[@desireeboggs5827]

Thank you so much for sharing this Chow Chow recipe!! I remember my grandmother making this, I loved putting this on my greens!! She's gone to heaven now, and I wish I would have taken the time to let her teach me how to can. This looks just like her Chow-Chow. What I like about the recipe you shared is that it's not an extremely LARGE portion. I'm definitely going to give this a try!!

[@Oxfordbakehouse]

When you try this recipe, let me know how it came out! I love to hear of you enjoyed it and how it tasted!

[@Oxfordbakehouse]

Let me know how this turns out!!

[@marthahobbs5834]

Can you use less sugar?

[@bagerton]

Sweet Lady, thanks for sharing and great video

[@Oxfordbakehouse]

Thank you for the sweet comment!

[@jackieParker-mw7ff]

Nuttin like being barefoot and drinking sweet tea! Great video. Going to try it tomorrow. TY

[@michaelpardue2400]

Thanks for sharing this recipe I'll make it the same way. Sometimes I put peppers in it to spice it up a little bit

[@susanhemme8465]

Thank you! This is the recipe I was looking for!

[@sambalokiizarame9439]

Woohoo! Southern chowchow!

[@saltybildo9448]

Love the lid pop

[@GrannyGusBear]

Love Chow Chow

[@DanWebster]

great job subbed -PawPaw

[@khatokhato9350]

This is very authentic job done!

[@MeMe-sy4sb]

❤️chow chow. I have my momma’s recipe from her sister, but no measurements. Thank you.

[@joyceredic6025]

Thank you for sharing this I am going to make it 😃

[@joyceredic6025]

My dad used to make it

[@jayfromtexas6718]

A few observations. It amazes me how much water comes out of vegetables with salt. I started salting eggplant before frying. Never could get the batter to stay on. Pulling the water out keeps the batter tight. I’ve started washing my jars, rinsing them and putting them in the oven on about 220 degrees. Keeps them out of the way, stays hot and frees up a burner. I found that exact ladle your using. Used a regular kitchen ladle for a long time. That one you have is deep and really speeds things up. I appreciate you making this video. Very informative. Thanks. Jay

[@Oxfordbakehouse]

Thank you for you comment. I really do like this ladle, your right about it speeding things up!

[@lindanelson1053]

Thank you for this wonderful video.

[@Oxfordbakehouse]

Thank you for watching, I hope you enjoyed it.

[@robbiebarroll5102]

wonderful. Thank you

[@wandagassaway5054]

It looks great

[@jillbarron4405]

I am doing your recipe today...very tasty....thank you

[@lanitaw.651]

Oh that's Wonderful!! I'm so glad you like it!! Don't forget to watch more videos, you might find another one you like as well. I'm so excited you like it!

[@dmariewalker6880]

I’ve been wanting to make this. Is this relish sweet & tart? I remember eating it with soup beans and cornbread. Thanks for sharing.

[@sandrabobo4509]

I do chow and I can not stop making it I going to have a yard sale first Time and going to have so it on my yard sale hope I sale it

[@Oxfordbakehouse]

I used to sell it at the Farmers Market. I couldn’t keep it in stock. Let me know how it goes for you!

[@karenmathews4621]

Yum

[@Oxfordbakehouse]

Thank You!!

[@amybanks1582]

How do you store the vegetables and salt mixture overnight? In the fridge? Covered? Looks so good!

[@Oxfordbakehouse]

I would put in the fridge. Thanks for the comment! I appreciate you watching!!

[@baguettebungalow]

I think you are great!!!!

[@Oxfordbakehouse]

Thank you so much!!

[@Oxfordbakehouse]

I hope you don't mind, I used your comment in my video I just made. I didn't say who, because I did not ask permission.

[@baguettebungalow]

No problem. I will need to look at your video!!!!!

[@deboz8793]

Thank you for this video. My Mom also made chow chow and it was delicious! I do have a question, what are the filled jars of chow chow sitting on inside the water bath? A kitchen towel? If I recall, the jars shouldn’t be sitting directly on the bottom of the pot. Please confirm my thinking. Thanks ❤️

[@alleyratAnderson]

I want to make this, but since I am on a keto diet I will make it without sugar. I have a lot of green tomatoes from the garden.

[@RIETTALAVUE]

Farmers market😮

[@jackicomber8534]

Just wondering if you have a relish or similar using choko? Or I think it's chayote in USA

[@sharonelrod5390]

Thank you for this recipe..I've love chow Chow . How old is this recipe? I wonder 🤔

[@kenneththomas7346]

Wonder what measurements were on the spices. Looked like couple tsp on each

[@Oxfordbakehouse]

The recipe is in the description. If you have trouble finding them I can send you the recipe. Thanks for the comment!

[@bettydye8934]

@@Oxfordbakehouse need measurement of spices in your chow chow

[@bettydye8934]

Measurement of spices and how long in water bath

[@AnnaJones-r7i]

Straight vinegar? I've always seen Chow-chow use a brine of vinegar and water. 50/50 or 3-4 mix. I personally wouldn't use a knife because I worry metal might damage my jars. I use a debubbler, that came with my canning funnel. When I can't find it I use a plastic knife or a chopstick

[@LoveandLiveShow]

Looks good. I might try and make this. Why does everyone can it? Can you eat it after you make it? New to your channel.

[@Oxfordbakehouse]

I would give it time to cool down. You could put it in the fridge if you wanted to eat right away Give it about and hour and eat away It’s canned to preserve it. It does make quite a lot. Good luck and let me know how it goes!

[@LoveandLiveShow]

@@Oxfordbakehouse I will. Thank you

[@dianag4759]

What does the soaking in salt process do?

[@Oxfordbakehouse]

The salt acts as a preservative. It helps keeps the vegetables more crisp and colorfully during canning. Be sure to rinse enough to get the salt out before processing or it will very salty. Thanks for the question!

[@mangannon1647]

The salt also removes the moisture from the veggies. You will notice a lot of juice in the bowl (under the veggies) just before Audrey rinses them in the collider.

[@Oxfordbakehouse]

@@mangannon1647 you did great noticing the water! Thanks for watching!

[@rosettascott1101]

I am making it tonight. Just do not know the measurements for the spices.

[@Oxfordbakehouse]

The measurements are in the recipe in the description

[@sharon4779]

I’m looking for a mustard pickle relish recipe. I lost my mother’s recipe. I know it takes 12 large cucumbers, cabbage, but Nixon’s celery, bell peppers. Grind up everything together and put it in a pot with vinegar sugar, turmeric, celery seed and ground mustard. You cook it right away. I can’t remember the combination of vinegar and sugar. Would you ha e any idea what the amounts would be?

[@Oxfordbakehouse]

It sounds so much like the chow chow recipe. I bet it would be very close to the same measurements as in that recipe for chow chow. I found a recipe using 6 cups of diced cucumbers, it calls for 4 Tablespoons sugar, unless you want sweet relish then 1 cup sugar. 4 cups of vinegar. I hope this helped! If you need the recipe email me your email address and I will pass it along to you. Thanks for the comment and questions!

[@sharon4779]

@@Oxfordbakehouse thanks so much for answering. I wrote down your recipe. What is the purpose of the salting and letting it sit overnight? I know some of my Mom’s pickles she soaked but not the relish. Thank you.

[@Oxfordbakehouse]

To help preserve it for canning since it’s not actually cooked. You wouldn’t want moldy veggies. Yuck!

[@sharon4779]

@@Oxfordbakehouse makes sense. Thank you.

[@pjd2709]

You need to wipe the rims of the jars before putting on the rings, or your lids may not seal properly......? Looks like a nice recipe.

[@Oxfordbakehouse]

I would wipe the rims of the jars if you get anything in there for sure. Chow chow is very popular and this recipe make a lot of jars. You can use 8oz or 16oz, depends on how much you can eat! Thanks for watching!

[@lovetina2010]

FOR THOSE LISTENING TO HER...SHE SAID 3/4 SALT BUT IN HER DESCIPTION BOX IS 1/4 CUP FYI

[@lovetina2010]

NOT GOING TO MATTER YOU ARE RINSING IT OFF.

[@lindacrumpton1385]

How much spices teaspoon tablespoons or what?

[@Oxfordbakehouse]

Per the written recipe in the description it states Teaspoons.

[@lindacrumpton1385]

@@Oxfordbakehouse I’m sorry, I didn’t hear that. Will you please tell me, how much per Teaspoons of each spice.

[@Oxfordbakehouse]

There are alot of ingredients. If you go to the Video and click on the description and scroll down, the Recipe is there with directions. It's alot of ingredients

[@lindacrumpton1385]

@@Oxfordbakehouse Thank you so much, I do have the recipe. I can’t wait to make it. 🥰

[@louisehansel2290]

Can I use Tommy toe tomato to make this

[@marthahobbs5834]

Didn't clean jar around the rim?

[@sharonelrod5390]

My mother always made chow Chow , but she passed 20 yrs ago. I never got the first recipe of anything from her ever.

[@Oxfordbakehouse]

You should try this recipe and see if it reminds you of your mom’s. I’m sorry you didn’t get her recipes. But maybe we can recreate some together!

[@joannjones6030]

Please don’t use metal inside your jars, you will scratch them, that will easily crack them in the future. Use plastic, or wood item. I really enjoyed your recipe and video. Thanks for sharing.

[@Oxfordbakehouse]

I’m sure over time it would put stress in the jars, if used repeatedly. But growing up we used butter knives most of the time. I have used wooden skewers, and I do most of the time, but for the sake of the video I used a thin pointed knife. Mainly because I did know my wood skewer at the ready. As long as you are mindful of what you are using and being careful, it should be fine. Thanks for the comment!

[@misteroriginal]

I disagree. your music is not at all grating. It is pleasant and quiet. I like a little country. Also I cut down the sugar and salt to make it more heart healthy for mom. Yum.

[@leelaural]

my Polish grandmother used to make chow chow....all I remember is this yellow stuff in a jar...to a kid, it does not look appealing....

[@Oxfordbakehouse]

I know what you mean. I remember my Polish/Italian brother-in-law and my 1/2 Sister coming to visit every Summer eating Everything! I hope you try it now and enjoy it.

[@RIETTALAVUE]

You always wipe your rims off because that stuff is so sticky

[@RIETTALAVUE]

You never stick a metal knife down in your canning jar do you want to get your family botulism

[@roberthermanson9517]

B6

[@Oxfordbakehouse]

:)

[@JillKirchner]

@@Oxfordbakehouse This was the first time seeing your video. I so enjoyed it. It brings back memories of my grandmother canning. She put up just about everything from the garden, plus chow chow. Made for some good eating all through the winter months.

[@Oxfordbakehouse]

@@JillKirchner I am sooo glad you enjoyed the video. Thank you for the comment, I love all of my memories of my grandmothers and my Mom canning and making jellies! Today I will be filing Muscadine Jelly. I’m so excited! Thank you again!

[@brendajarrell712]

You didn't wipe down the mouth of your jars.

[@Oxfordbakehouse]

It turned out fine. Yes it should be wiped, to help seal. It was an error on my part.

[@danvanhoose6783]

Awful lot of cabbage.sorry but the background music is grating.

[@carolinerobertson2709]

Where is the recipe at?

[@dmariewalker6880]

@@carolinerobertson2709 click on the little down arrow to the right, another window opens & directions are when you click more.