Kate's Easy German Chow-Chow Sauerkraut Relish (No Canning)
photo by Garden Gate Kate
- Ready In:
- 3hrs 5mins
- Ingredients:
- 7
- Yields:
-
5 cups
ingredients
- 2 (16 ounce) cans sauerkraut, not drained (without vinegar, I use Silver Floss Barrel Cured Shredded Sauerkraut)
- 1 large green bell pepper, finely chopped
- 1 large red onions or 1 large sweet vidalia onion, finely chopped
- 4 stalks celery, finely chopped
- 1⁄2 cup apple cider vinegar
- 6 tablespoons brown sugar, firmly packed
- water, to cover
directions
- In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
- Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
- Can be eaten right way. Tastes even better the next day. Store in refrigerator.
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RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>