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Pennsylvania Dutch ChowChow Recipe

Use a Vienna lager to add a layer of complexity to this brightly colored veggie relish.

Christopher Cina Dec 27, 2015 - 3 min read

Pennsylvania Dutch ChowChow Recipe Primary Image

The Pennsylvania Dutch are famous for their pickles, relishes, and condiments. Chowchow, which is made up of a variety of vegetables that are in season near the end of the summer, is always a favorite. Use a Vienna lager to add a layer of complexity to this brightly colored farewell to summer.

Active preparation time: 2 hours
Total time: 1 week
Makes: About 4 quarts

1 cup kidney beans, cooked and drained (or canned)
1 cup white beans, cooked and drained (or canned)
1 lb (454 g) green beans cut into 1" (25 mm) lengths, cooked tender
1 head of cauliflower, cut into small florets, cooked tender
2 carrots, cut into ¼" (6 mm) discs, cooked tender
2 cup fresh corn kernels
½ stalk celery, halved lengthwise and cut into ½" (13 mm) lengths
2 red bell peppers, seeded and cut into 1" (25 mm) strips
2 yellow bell peppers, seeded and cut into 1" (25 mm) strips
2 cup sugar
4 cup (32 fl oz/946 ml) cider vinegar
3 cup (24 fl oz/710 ml) Vienna lager
¼ cup kosher salt
2 Tbs black peppercorns
1 cinnamon stick
1 Tbs whole allspice
6 bay leaves
2 Tbs crushed red pepper
¼ cup yellow mustard seed
1 Tbs celery seeds

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