Making Piccalilli | Chow Chow | Mustard Pickles, What do you call it?
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Here is the recipe I made
2 Large Cauliflower heads cut finely
1 large Cucumber diced
3-4diced onions
3 Tbsp of salt
Mix all the above to combine and let it drain in a colander overnight or 24hrs
Rinse the mix off the night day and set aside
Combine in a large pot
3 c Apple Cider Vinegar
2 c White Vinegar
3 c brown sugar
2 Tbsp dry mustard
2 Tbsp Turmeric
1 1/4 c water
heat to simmer then add
8 diced Gherkins
the cauli mix
bring back to the simmer and cook until just tender
Mix 1/2 c corn flour
1/4 c water
use this to thicken the mix, you may need more to get the thickness you want. Refer to the video for tips.
I steam-canned mine for 10 minutes but it's a pickle so you don't have to do this step. Once open store in the fridge.
ENJOY
Thanks for being here friends :)
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![Golden Mustard Pickles aka Piccalilli [10x better]](http://i.ytimg.com/vi/dMnpMYL1EOU/mqdefault.jpg)
Stacy when I can’t read ingredients etc, a good tip is to take a photo with your phone and then you can zoom it easy. Helps the old eyes 😂
Ok, that's a good idea!
I do this too. 😂 Even my reading glasses won’t help with tiny print.
Ohh yes great idea :)
Great tip!
Great tip! Thank you.
I make Sweet Mustard Pickles following in the tradition of my wonderful grandfather. It would be his birthday today he would have been 137 but passed at 84. We lived next door but one and grandad made his pickles in an outside (end of the verandah) kitchen because Nan hated the smell in her house. People who visited never left without a bottle of pickles. He made them with chokos, green tomatoes, cauliflower or whatever was in season. I usually only make them with chokos mainly and add available vegetables for colour more than anything. My MIL has my pickles on toast every morning and with her corned silverside sandwiches, and cheese sandwiches. I love to get hold of a cauliflower and add that but they are so expensive. I made over 60 jars of them this year (some with chilli) but that will be the last for a while as I have not been well of late but on the road to my own self. Love to you and your family.
Thank you for sharing your lovely memories with us. I can imagine the pickles your grandfather made must have been amazing. Wow sixty jars, you are the pickle queen!!
Feel better soon. I, too, know of long recoveries after illness, I got better, U will too.
OH MY GOSH - I made a batch of this a month ago, and have been waiting impatiently for it to mature. Opened a jar today - SUPERB! I used to buy a 'boutique' picallili, about $8 a jar, which I could easily eat in a week - this is BETTER! This will be a yearly make from now on - thank you Stacy!
Morena Stacey I never been a great fan of piccalilli or Chowchow but OMG this recipe is yummy thank you🥰🥰
❤ sweet mustard pickles!❤ my Dad nicknamed me "Pickles" because I would have cheese and pickle sandwiches for school everyday. 😊
I absolutely love special nicknames! ❤️ my husband grew up with nicknames ( his was Butch that his grandparents gave him❤️) he gave both our girls their own endearment nicknames that only he used, and sometimes still does!) my dad who passed away in 1988 at 59 years old called me Nance ( silent e at the end, my name is Nancy, he’s the only one that ever called me that and it was always special💕)
I love this :)
Yes. I love cheese and pickles too! Aussie made 333’s mustard pickles - yum 😋
Hi Stacy, I love piccalilli but it’s slightly different to your version. I’m in the UK and our jars of it have the veggies slightly bigger, also has whole little silverskin onions in it, so definitely a lot chunkier than yours. We tend to have it with pork pie or cold cuts, never heard of anybody having it on toast and I’ve also never heard of Chow Chow. I think I’d quite like the small cut version as it would be easier to spread on a sarny
Your little giggle while eating the relish on toast was perfect; we all knew immediately that the recipe was a success. That is also my husband's favourite sandwich spread so I will be looking to make some and surprise him. Love spending time with you and learning to put together good things in the kitchen.
Thank you so much for spending time with me :)
Oh wow I haven’t had these in years. My grandma was the queen of pickles and relish, she died in the early 80s and have never found anything close in the supermarket. She called them cauliflower pickles. I’m 100% trying this recipe. Thanks for the memories.
I hope when you make these it gives you more sweet memories X
@@FarmersWifeHomestead I’m stalking the sale ads waiting to pounce 😁
Have been watching Chelsea at Little Mtn Ranch. Her garden has burgeoned with the longer days in the north here so she has been making pickles like mad before the tomatoes come in. You two are so inspiring to watch. She had a red steer get into her garden so his date with the butcher got moved up a week or two. My friends who have naughty sheep or goats send them to freezer camp.
I love both these ladies as well
Yes, I love Chelsea as well. I need to catch up on some of her videos as I haven't seen the steer get into the garden! A bit like naughty piggies.
Hello! Been making dill and bread & butter pickles for 44 years. Nicknamed “Pickles” after i made 186 jars one year!! Never again.
All my cucumber vines got wilted leaf rot this year so only 4 jars. Hopefully the new lot i planted will make some cukes before the fall.
I’ve been making bread and butter zucchini pickles, trying to make enough to make it through to next summer and the next lot of zucchini. We have some by the sink and my mother has a spoonful or two so it goes pretty quick. I love dill but didn’t think of adding it in , was it seeds or dried leaves?
@@suzannekershaw9435 fresh dill. At first i used seeds, then fresh from the store, now that i’m living with my 96 year old mom, i have a garden and grow my own.
Wow, that is a lot of pickles. I've not made bread and butter pickles yet and I LOVE dill. I look forward to trying this coming season. I hope the cukes come away for you.
@@FarmersWifeHomestead thank you and yes, it was totally insane!!! I have no idea what possessed me that year. I had friends coming out of the woodwork that year. Fortunately in the 90’s, you could get a box of cukes for cheap at the Farmers Market. Have a lovely Sunday!
Hi Stacie, we eat pickle with cold meat hot veggies and a cheese sauce.
When I make it I bring the vinegar to the boil before adding vegetables then bring back to the boil and thicken once boiling again take it off the heat as vegetables keep cooking as it cools down, I certainly don’t can it and I have jars that are 3 years old in my pantry and are perfect
Learning something new every day…in all my years I don’t think I’ve had this…no matter what it’s called 😊
OMGoddess! Oh yum!!!!!!!!!!!!!!!!
I never really knew the difference with piccalilli and chow chow because all my oldies used both names, the thing I do remember is there was always cauli and cucumber. Thank you for sharing!
Thank you for taking us along for this one. Whether you call them piccalilly, chow-chow or mustard pickle, I love it. And since they stopped selling in the supermarkets here in California, I have to order it online, where it's about $US16 for 250g. A couple of years ago I asked for and received some for Christmas, and I eked it out a little at a time. I never thought of spreading it on toast (and at that price, I never would). So maybe I need to make own.
A rutabaga is similar to a turnip, but the flesh is yellow instead of white and they're bigger. The flavor is sweeter without the peppery taste that turnips have. When cooked, they aren't as watery as turnips. I love them steamed and mashed like potatoes.
In England and some parts of Europe they're known as Swedes. I believe in Scotland they call them neeps.
Australia and New Zealand call those swedes too
Hi, my mum use to make huge batches of pickle jars with kamokamo, spice vinegar, sugar, tumeric, and pickling spices added. 14 of us to be fed and grateful. Thank you for sharing your recipe too. Native Kiwi 😊
Thanks so much for this recipe. I have just made a half size batch. This is the first time i have made anything like this. When i was a child my grandmother made green tomato pickles. And i always thought that is what pickles were made of. I just looked at the jar of sweet mustard pickles in the fridge and found it is cauliflower, onion & cucumber. Who would have thought ! Have been buying it for years and never looked at the label. Looking forward to letting the jars rest a couple of weeks before we get to try it.. thanks Kelly from Australia
Hi again Stacy...great choice today " Piccadilly " one of my top favourite pickles...not really available here in France so a friend brings it for me from uk...so now I can make my own...great...thankyou...I got so much to do with your recipes 😊...
Now you said that Pickle Crisp was unatainable same here...So looked into it and it is CALCIUM CHLORIDE... I got some off Amazon to make Pickled Cabbage and yes it did keep vegs crisp...So way to go...
One of my late Mums favourite things to make was pickle, as she called it. With cheese on fresh bread, so yum! My goodness those caulis were cheap!!Thank you Stacey ❤👩🌾👩🍳👩💻
I had some on cheese today and it was so lovely.
Here in Australia 🇦🇺 the price of cabbage and cauliflower were way to high, gradually coming down . I would dive on those cauliflower as quick as you did. My mum always made pickles and chutneys etc, at 71 I have never tried but might give the pickles a shot 👍
Oooh I love all kinds of pickles. We always had Piccalilli with cheese in our sandwiches. Yum yum
I've been making piccalili for ever! My Mum and grandmother made beautiful pickles, so I grew up with having pickle with everything! And yes, I eat it on toast too - but with cheese if I have it. I've been using a recipe out of a very old Edmonds cook book for over 50 years, I've tweaked it over the years because I've developed allergies to all the nightshades, so don't add any capsicums or chillie type things. I had several big jars of piccalili given to me last year, but theyéralmost gone, so thanks for the inspiration, I'll be grabbing another cheap cauli next week, and pickling with it instead of scoffing it!
When it comes to tried and true recipes you cant go wrong with CWA ( country women's association) recipes. My first ever batch of choko pickles is so yummy.
Rutabaga is a Swede, they call them rutabega here in the States as I'm an expat Aussie.
Think I'll have to make what you are making it looks delicious. Thank you for sharing.
Yes, that is what a rutabaga is. I'm from Michigan, but now I live in papakura, New Zealand
Good afternoon from Victoria, Australia. I grew up with piccalilli in NZ as my mum was from England. I can buy 400 gms Westgold NZ butter here for $5:80.
That's cheaper than in New Zealand.
@@traceywakefield3883 yes, and it’s so wrong, I reckon.
8.30$ at Countdown this week.... we are ripped off
I've been buying the Westgold butter (Adelaide) and loving it!
Yummy. Thanks Stacy. You even added a old school tip from your dad with the cut in the toast to drain the Piccadilly ❤
Thanks for recipe. Trip down memory lane for me from Nan's kitchrn in 70's. We would have with sliced ham/corned silverside, cheese,fresh bread❤
First one to watch and commet! Woohoo
Love the apron too!
Thanks for coming and watching :)
I love chow chow .. ours is with also some celery seed and finely diced red peppers to add flavor and color and not made in years now ...
I asked ChatGPT the difference..this is a much better answer....
Piccalilli and chow-chow are both types of pickled relishes, but they have some distinct differences in terms of ingredients, flavor, and regional variations:
1. Ingredients:
• Piccalilli: Typically includes a mix of finely chopped vegetables such as cauliflower, green beans, and onions, often with green tomatoes, gherkins, or cucumbers. The vegetables are usually pickled in a mustard-flavored sauce that gives piccalilli its distinct yellow color.
• Chow-Chow: Often made with a variety of vegetables, such as green tomatoes, cabbage, onions, peppers, and sometimes beans. The vegetables are pickled in a vinegar-based brine that can be either sweet or tangy, and the color of chow-chow can vary from yellow to green or red depending on the ingredients and region.
2. Flavor Profile:
• Piccalilli: Known for its tangy, spicy, and mustard-forward flavor, with a slightly sweet and sour taste.
• Chow-Chow: Flavor can vary widely but is generally more on the sweet and tangy side. Southern U.S. versions tend to be sweeter, while Northern versions can be more tangy or spicy.
3. Regional Differences:
• Piccalilli: Commonly found in the UK and is a traditional British pickle. It is often served as a condiment with cold meats, cheeses, or sandwiches.
• Chow-Chow: Popular in the United States and Canada, with strong roots in Southern and Appalachian cuisine. It is often served as a topping for hot dogs, hamburgers, or as a side dish with beans and cornbread.
4. Texture:
• Piccalilli: Typically has a more uniform, fine chop of vegetables, leading to a smoother texture.
• Chow-Chow: Often has a chunkier texture with more varied sizes of vegetable pieces, depending on the recipe.
In summary, while both piccalilli and chow-chow are pickled relishes, piccalilli is more mustard-based with a finer texture and is a British staple, whereas chow-chow varies more in flavor and texture and is more commonly associated with Southern U.S. cuisine.
Interesting.
Thanks for the info, really interesting :)
Loved Piccalilli growing up, but I can’t remember seeing it here in Australia, I always thought it was an English variant of an Indian recipe so I searched online and the earliest recipe was in England called Indian pickle or English chow chow, so go me! And the minute I see cauliflower at a reasonable price I am so going to make this. Yum yum! 👍🌏
As a child growing up in the UK the piccalilli we bought from the shops was lovely and tangy and in very big chunks. When we moved to NZ all I could ever find for sale in the shops is piccalilli and chow chow which is far to sweet. I have to hunt out imported Heinz jars from specialist shops. However, even they have stopped leaving big chunks in and the veg is chopped up very small these days.Luckily it is as strongly pickled as i remember it. Not sweet as is so much of NZ made pickle varieties.
Can't wait to try your recipe. Something to look forward to with pastrami sandwiches. Yummy.
Your piccolini looks delicious. I would love to try your recipe. I can chow chow the recipe comes from an old southern woman. She calls for 2 quarts of chopped cabbage 6 cups of green / red peppers 4 cups green tomates three hot peppers optional mixed veggies with four tablespoons of salt cover and leave overnight to 44:58 drain. Combine 6 cups of vinegar 2 cups of sugar 1 tbsp of dried mustard 1 tbsp Ginger simmer for 10 minutes add veggies and simmer for about 15 minutes back into pint jars for 5 minutes. I also do a thick chunk which I call end of the garden and I like to use it like a muffaletta Gardena pickle I chunk my vegetables large cabbage cucumber green tomatoes whatever you have left in the garden at the end of the season I make a two to one ratio of vinegar to water one add sugar and salt to your taste. Water bath can for 20 minutes.
Love chow chow on toast in the morning.
Just made it and it is divine. I can’t believe how much flavour it has. I used one cauliflower and about 1 and a half kilos zucchinis I had ready for bread and butter zucchini.
Wonderful, I am so pleased you gave it a go and enjoyed it. :)
I’ve played around a bit over the years with pickles and it’s a lot of fun. So I know your joy when we eat the fruits of our labours.
Thank you dear Stacey....enjoy!! Blessings😀👏👏👏💙💙🤗🇿🇦🇿🇦
Stacy, thanks so much for your vid. You did make brief mention of chokos. They are all over the place and are apparently of nutritional merit. I would love you to examine these fruit/veg. Perhaps you could consider them for a future tutorial.
What a lot of additives in the jar, I love Chow Chow, I must make some this year and yes it will be much healthier.
Awesome video Stacey. I always preferred the Chow Chow to Picalilly too. (Not sure if I've spelt that correctly lol). Same reason as you being thicker and chunkier in veg. When reading the ingredients these days on bottles and cans etc, anything we can make ourselves is so much healthier. Too much crap in it otherwise. Loving your new pinny. Just awesome ❤️
Gorgeous apron Stacey, I must make some. Piccalilly I love..more inspiration..I'm slowing down as I get older!!❤ I canned potatoes and carrots on Saturday..great for the store.A&B
Crikey, I haven't had picalilli or chow chow for years. I used to love them with cheese on toast. I'm in for this😊
I buy raw turmeric from Indian greengrocers in Hamilton. It is so delicious juiced with ginger and lemon. It woukd be great finely grated in this.
I have a recipe handed down from my mom and we called it yellow relish. Very similar. But adds one finely chopped red bell(sweet) pepper mom always added that for color😂. The recipe was made for bulk canning. When we made it or make it. I made several quarts.
Love mustard pickles . Thank you for your tips wonderful 😊
Yes that recipe is so close to my mum's family recipe (I'm well into my 70s) for mustard pickle, which I make for my daughter and me. I find chow chow to sweet and vegetables to small regards Diana from NZ 🎉🎉
Try Heinz imported variety. Flavour is strong and not sweet like NZ varieties. However, you have to put up with it chopped up a bit more than it used to be in the past.
Aaah... I LOVE my pickles!!! I normally make a combination of a piccalilli recipe with a chowchow swing... a bit sweeter and more chunky than piccalilli. And my own recipe of Atjar Tjampour, an Indonesian pickle I grew up with.
I can't wait to try your recipe! It's a bit sad, hearing all the extras that go into these pickles... Thanks for highlighting the different pickle recipes.
Love the new pinny! ❤
Oohh I have to try this. Hubby loves chow chow/picilly and I'm sure he would rather prefer home made. Thank you for sharing another awesome recipe
Love your face! I enjoy your reactions, someone said we know it was good when you giggled! I see your videos as visits with you, and find it so nice that you share your knowledge and willingness to try to replicate. Thanks so much!
Thank you so much and if it's really good I do a shimmy someone else mentioned lol. I am rather animated. Thanks for being here :)
We have cheap cauliflower here in Australia at the moment and I was going to make cauliflower cheese,that changed to soup, now I’m going to grab some more and make up a few batches, I can’t wait.
Your recipe is the same as my sweet mustard pickles, Yummo! We eat it on buttered bread or with cold meat 😋
Quicker for me to buy a jar of Three Threes mustard pickles, grew up on these plus I am only one.
Thanks anyway 👍
Yum I've never tried it with butter on toast
These is what I used to eat on buttered toast every day
I grew up eating my grandmothers piccalilli in England in the 1950’s and I loved it! I have just made her recipe and hope that my Canadian children and grandchildren will develop a taste for it ! I think it is probably a recipe from the 1930’s. So happy my brother in England found her recipe and sent it to me - brings back memories of nanny’s cooking!
I hate pickles of any kind but I so want to make this to try. 😂
Your recipe probably not only tastes elevated I but yours has cleaner ingredients. Well done!
I grew up in the UK and that sounds like Piccalilli to me. I thought Chow Chow was made with green tomatoes.
I'm definitely going to have to try this recipe Stacey. Cheese and Piccalilli sandwiches for lunch! 😊
Cheers!
I'm in the middle of doing this recipe it looks yummy. I'm sick of the yukky store bought one, it tastes and looks like what I can only describe as, thickened cornflour and gelatine tumeric water with almost zero veges, yuk yuk yuk. It's not cheap either to buy their slops. I'll let you know how mine turns out, but I'm sure it will be yummy
Thanks🌻☺️
Thanks Stacey. I love Chow Chow I'm going to make this. Have a great day!!
Oh my! guess what I'm going to have right now. Thx Stacey. Have a great day and thx
I love piccalilli on a sandwich with cheese, but the only cheese I eat is Lancashire Crumbly from here in the north west of England. Yum. I think over here we use malt vinegar in the recipe, the same as we sprinkle on our fish and chips.😊
I've not eaten Picallili for years. I grew up in South Africa
7 we know it as Picalilli. My dad loved it - I loved it with cooked ox tongue.
I love Mustard pickle ( what I grew up knowing it as). I moved from the UK to Germany 12 years ago and missed it. Found a recipe and made it.
In the U.K we get Sarsons white vinegar...what this called for. Here in Germany there are dozens of brands and types...so I went with a brand that sold well. Made my Mustard pickle, jarred it and left it 6 months...oh boy...sorry I meant OHHHH BOOOYYYY! It blew my head off like the strongest Phaal (hottest, mouth numbing curry). Turns out, the vinegar needed diluting 6 parts water to 1 part vinegar! You could have stripped paint with it!
Love your videos, recipes, and accent. My wife and I had our first holiday together in AU and NZ (free flights as i used to travel A LOT for work and saved up miles) and we LOVED NZ so much (shame I was refused a visa...damn my specialised skills you dont need). Beautiful Country, lovely people.
Keep it up please.
Oh gosh that's such a shame the visa was turned down. I am so pleased you did enjoy your stay while you were here though:)
When you think about it its all about flowers
and flours
Just called sweet mustard pickles here in Aus, my nanna made lots of different ones, just cauliflower, just cucumbers, she also made curried choko pickles which is our families favourite.
A tip for thickening your pickle, mix your cornflour with a little bit of the cooking liquid, it gives a much nicer finish and consistency to your pickles.
Love that pot you did the final cook in.
I do add a little carrot to mine, just for some colour really.
I made my own Branston a few months back, much better homemade too.
I've been making my own butter lately, makes a yummier shortbread, which I live on. Can't believe the cost of it there!
Yeah, rutabaga is what swede is called in America.
Looks yummy I am keen to give this a try. Thanks Stacey you make cooking so interesting.
Omg I was just saying yesterday how I want to make piccalilli . Thank you thank you lol x
Piccalilli! Yes, I think that is what my grandmother and aunt used to call what they preserved in jars when I was a child. I was upset I could not remember what they called it, so thank you for reminding me. 😁
Hay Stacey you can keep your onions longer by hanging 5hem in stocking legs and tieing a string or using a rubber band between each one so they are not touching. They keep for moths just hang in a cool place. I don't know why it works but it does. It must be pickle or relish week, as l made a b a tch of Tomato relish this week and we are onto our 2nd jar already. You cant beat a relish on fresh buttered bread or crackers. Enjoy your pickles
So awesome to watch you make this. Thank you so very much
Yum!
Pickles on buttered toast- my go to snack every time
Love the recipe for picallili,must have a go ,it looks amazing!❤
Wow im definately going to try this one. Thanks for the great recipe. 😊
That looks delicious
Stacey, my Gran was also the queen of anything in the way of preserves as well. She made a lovely Choko mustard pickles, and anytime someone visited her they always came home with jars of something. A fond memory, I have never heard of Chow Chow before. Thank you for sharing these recipe's with us.
Thanks, gonna try this for sure.
That apron is so pretty, I love it! And when you get a request from the daughter to make something - YOU MAKE IT! Haha - my daughter just turned 33 on Wednesday and asked me to make tiramisu for her birthday cake (as she has done for several years) so I did and it was AMAZING! These look amazing and I may have to give them a go. Thanks for the lovely video, hope you and Husband are well! Love & BIG HUGS!!!
Happy Birthday to your daughter she is the same age as my oldest, although she turns 34 next month. How did I get so old!!!! Much love to you XX
Well done Stacey, butter is expensive here in Australia too.
The chow chow around this area has cabbage, tomatoes, onions, green pepper, red pepper, pickling salt, mustard seeds, celery seeds, apple cider vinegar, white distilled vinegar, sugar, prepared mustard, red pepper flakes, turmeric, allspice, ginger, and garlic in it. I’m in the deep south.
Wow, those cauliflowers were a good buy! I bought one today for $3 and thought I did well, but now not so much.
My husband loves picalilli and keeps buying it, but won't let me make it because he doesn't think it will be the same and doesn't want to disappoint me by not eating it! So I started to make "Indian spiced pickled cauliflower" (making up the recipe) and he absolutely loves it 😂. I'm going to make your piccalilli recipe and call it chow chow. I bet he'll like that too. I've never seen chow chow in the shops here.
Hahaha I love that you are going to try make it then call it chow chow, please come back and let me know how you go X
Hi Stracy I love Chow chow on toast with cheese mm 😊
Oh yes please to playing with the Branston Pickle recipe - we love that stuff - especially the fine cut, and it's SO expensive! We have caulis ready in the garden, so I will give this a go - thank you!
WW preserves is gold. Bought mine around 1990 I think. I think it’s hard to get now but as I said it’s gold
You read my mind. I was just thinking about finding a recipe for what I call mustard pickles! Yours look great! Perfect on hot cheese on toast! One of my favourite meals!
Wow I have the recipe for Branston pickle, I will look for it and send it to you.
Thank you :)
Thank you I have been thinking to make some too, love it on toast for a change or with cheese in a sandwich. I call it Picalilli and when made with larger chunks of vege, ChowChow, my mum preferred to make ChowChow. You were wearing a lovely apron today, when you fold it in half and tie it round your waist it is called a pinny . xx
I will be making this. I love corn relish also maybe one day you could teach us to make that also.
The joy on your face says it all xxx
That brought back the memories, also had it on toast many moons ago
❤Beef & Mustard Pickles Sandwich mmmmmmm❤In Australia Aldi have a nice Butter 500g $6.40 tastes on par with Western Star butter yum.
Yep, I think picalilly is an English thing, my grandmother used to make it. Its the first preserve of any kind that I ever made. I wrote away for a Sarson's pickling booklet 40 years ago and I still use it. One year I added a chopped cooking apple just because I had one handy and have added an apple ever since. I am very hit-and-miss with my ingredients but it always comes out great. My favourite is ladelled on cold sausage sandwiches. Keep up the good work.
Oh Stace ,love your new pinny ,we girls are definately ancient ladies of the flower ,medieval,^
Yes, and I am lucky :)
Hi Stacy, that looks like a really tasty recipe with the inclusion of Apple Cider Vinegar. You've inspired me to make some. Fellow Kiwi here from Akl.
Picalilli was quite a revelation to me as I never had it before we came to New Zealand. I realy love it. Will try to make it folowing your recipe Quite exited about that. Thank you. Cheers
Fantastic! Gherkins (which I bottle too) is what my chow chow is missing! Plus I love your Agee gear - I have a similar addiction. New subscriber and loving your vibe 😊
I love eggs with chow chow and I enjoy watching how you cook.
From Hamilton, take care lovely lady.
Can't wait to have a go at this over the next couple of days, thanks Stacey keep the recipes coming.
Going to jar some of your beautiful pickles love it on toast and cheese best receipt thankyou
That looks delicious - shop bought chutneys are often way too gluggy for me- yours looks just right. I bet your lucky husband was pleased too. Maybe the recipe with ginger and garlic would make a good Christmas version, and make great presents.
I love chow chow and looking forward to trying this homemade recipe out. Cheers for sharing.