-=> Quoting RUTH HANSCHKA to IAN HOARE <=-
 ->  IH>> Title: Garden Relish (Branston Pickle)
 ->
 ->  RH> That's chowchow.  Well, except for the dates....  The Brits a
 ->  RH> Pennsylvania Dutch have more in common than they knew.:)
 -> If you say so. I don't know chow-chow, and don't much like Branston's
 -> find too "crude" for my taste. I adore chutneys and some pickles, but
 -> that Branston's is too vinegary, as if it hasn't been cooked enough
 RH> 
 RH> I define chowchow as pickled garden surplus - as in bits and bobs of
 RH> whatever there wasn't enough left of to can on its own.:-)  Peppers,
 RH> cauliflower, carrots, cucumbers, corn, and whatever else got too close
 RH> to the pot gets put up in a vinegar solution with a bunch of onions
 RH> and herbs.[some people don't add the onions]  Tastes pretty good.  I'm
 RH> a pickle lover myself, especially the kosher dills.  We don't do
 RH> chutneys much on this side of the ocean.  
Going to step in here, since Helen Peagram and I are the ones who started the
Branston Pickle search.  Chow-chow is vastly different from Branston Pickle.
Since Ian doesn't know chow-chow and you aren't familiar with BP, Ruth, I
thought I would let you know.  The flavours are, to me, both pleasant but
I would use each in an entirely different way.  Chow-chow is more coarsely
chopped, and green.  Branston Pickle is chopped finely, but with perceptible
pieces, and almost black in colour,
I haven't gotten to try the BP recipe yet, as it's not harvest time here.
Hope to in the near future! :)
Take care,
Flo
... When life gives me lemons, I make orange juice.  I mess up everthing.
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