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Pennsylvania Dutch Chowchow

(4 Votes)
4 1/2 cups
10 Min

Chowchow is a Pennsylvania Dutch-style relish that you can easily make fresh to team with any of your main dish favorites. Our chopped, tangy Pennsylvania Dutch Chowchow is as down-home as can be.

What You'll Need

  • 4 cups coarsely chopped celery
  • 1 cup coarsely chopped green bell pepper
  • 1 cup coarsely chopped red bell pepper
  • 1/2 cup coarsely chopped onion
  • 1/2 cup wine vinegar
  • 1 tablespoon mixed pickling spice
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon caraway seed

What to Do

  1. Place celery, green and red bell pepper, and onion in a large bowl; set aside.
  2. In a saucepan, combine vinegar and pickling spice; bring mixture to a boil and boil 5 minutes.
  3. Strain mixture, then add sugar, salt, and caraway seed; pour over vegetables.
  4. Cover and refrigerate 24 hours before serving. Store in refrigerator up to one week.



This is a great accompaniment to any meal. It can even take the place of a salad.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I grew up in Berks County PA and I can tell you this is NOT PA Dutch chow chow. It sounds like a good recipe but it's misnamed. Green and/or wax beans, kidney beans, celery and other required ingredients are missing.

I thought chowchow had corn in it and possible other end of the season vegetables. Cabbage?

Strain the mixture? Could someone explain this to me? After straining what do you do with whatever you strained???

You strain out the pickling spice. It has lots of different spices in it like juniper berries and bay leaves.


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