Amish Chow-Chow: A Pickled Medley of Surprises

Amish Chow-Chow: A Pickled Medley of Surprises

Amish cuisine is renowned for its simplicity, frugality, and commitment to using seasonal, locally sourced ingredients. Among the many intriguing dishes in their culinary repertoire, one that truly stands out is Amish Chow-Chow. This delightful concoction of pickled vegetables, often served as a condiment or side dish, offers a fascinating glimpse into the culinary traditions of the Amish community. In this article, we will explore the history, ingredients, and preparation of this tangy, colorful relish.

The Amish Approach to Food

The Amish people, known for their close-knit, traditional communities, have always been mindful of using what is readily available and preserving food for the leaner months. These values have shaped their approach to cooking, resulting in recipes that are both resourceful and delicious. Amish Chow-Chow is a prime example of their culinary ingenuity.

A Medley of History

The history of Amish Chow-Chow is as varied as the ingredients used to make it. Although the exact origins are not well-documented, it is believed that this pickled relish has been passed down through generations, with variations evolving over time to adapt to the ingredients available. Some say it was influenced by the Pennsylvania Dutch and Mennonite communities, whose culinary traditions have significantly impacted the Amish.

Ingredients

To prepare Amish Chow-Chow, you will need the following ingredients:

• 4 cups of green tomatoes, diced
• 2 cups of onions, diced
• 2 cups of green bell peppers, diced
• 2 cups of red bell peppers, diced
• 2 cups of cabbage, shredded
• 1 cup of carrots, diced
• 1 cup of cauliflower florets
• 1 cup of celery, diced
• 1/4 cup of pickling salt
• 2 1/2 cups of white sugar
• 2 1/2 cups of apple cider vinegar
• 1 1/2 teaspoons of mustard seeds
• 1 1/2 teaspoons of celery seeds
• 1 teaspoon of turmeric
• 1/2 teaspoon of ground ginger

Instructions

1. Begin by combining the diced green tomatoes, onions, green and red bell peppers, cabbage, carrots, cauliflower, and celery in a large mixing bowl.
2. Sprinkle the pickling salt over the vegetables and cover them with cold water. Allow them to sit overnight, or for at least 12 hours.
3. The next day, drain and rinse the vegetables thoroughly to remove excess salt.
4. In a large pot, combine the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and ground ginger. Bring the mixture to a boil.
5. Add the drained vegetables to the pot and simmer for about 10 minutes, or until the vegetables are tender yet still crisp.
6. Spoon the hot chow-chow into sterilized jars, leaving a 1/2-inch headspace. Seal the jars tightly with lids.
7. Process the sealed jars in a boiling water bath for 10-15 minutes to ensure proper preservation.
8. Let the jars cool and store them in a cool, dark place for a few weeks to allow the flavors to meld.

Amish Chow-Chow is a burst of color and flavor that can brighten up any meal. It pairs wonderfully with grilled meats, sandwiches, or even a simple bowl of beans. The unique blend of pickled vegetables offers a delightful combination of tanginess and sweetness, making it a beloved addition to the Amish culinary repertoire.

Amish Chow-Chow is more than just a pickle; it’s a testament to the Amish commitment to using local, seasonal ingredients and preserving the bounties of the harvest season. By preparing this delightful relish, you not only enjoy a delicious and tangy condiment but also honor the enduring traditions of the Amish community. So, bring some Amish charm to your table by making a batch of this pickled medley, and savor the vibrant flavors of history.