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A Mess of Peas with Spicy Chow Chow

A “Mess of Peas”


1 quart water

1 (8- to 10-ounce) smoked ham hock

8 cups fresh field peas

4 to 6 hot peppers in vinegar, drained

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper


1. Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat.  Reduce heat to low, and simmer 30 minutes.

2. Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.

Yield: 10 to 12 servings




5 green bell peppers

5 red bell peppers

2 large green tomatoes

2 large onions

½ small cabbage

¼ cup pickling salt

3 cups sugar

2 cups white vinegar (5% acidity)

1 cup water

1 tablespoon mustard seeds

1 ½ teaspoons celery seeds

¾ teaspoon turmeric


1. Chop first 5 ingredients.

2. Stir together chopped vegetables and salt in a large Dutch oven.  Cover and chill 8 hours.  Rinse and drain; return mixture to Dutch oven.  Stir in sugar and remaining ingredients.  Bring to a boil; reduce heat, and simmer 3 minutes.

3. Pack hot mixture into hot jars, filling to ½ inch from top.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids, and screw on bands.

4. Process in boiling-water bath 15 minutes.

Yield: 5 ½ pints


About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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