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I do store them with the bands on. I don't season until later unless its like pickles, or chow chow. Pears I add honey. Green beans I add onion.
Can you explain exactly what chow chow is?
I always see it, but never buy it, because it just seems like mystery amish food
Its like a southern relish/sauerkraut condiment. There's several ways to make it. I use cabbage, green tomatoes, onion, spicy peppers or bell peppers, mustard and celery seed, vinegar and tumeric boil it for a few minutes, and can, is how I make mine.
Is it Southern or is it Amish, or is it just a cross-over from German settlers?
It's meant to be a pickled relish made with the end of season's harvest. Green tomatoes, cabbage, onions, green peppers, beans (green and/or bush) - it's all fair game. Seasoning tends to be minimal - salt, pepper and maybe some pickling spices. Grandma Duck made a sweet version - I didn't care for it. Consequently I shied away from it for decades until I tried a neighbor's version that was more savory.
So it can run the gamut flavor wise.
Ok, that actually makes a lot of sense. Just a bunch of shit that needs pickling before winter.
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