Chow Chow
Prep time
Cook time
Total time
If you've never had Chow Chow, you're in for a real treat! It's a traditional Southern relish, made when the garden is overflowing with veggies! Very easy to make because the food processor does the work, then just make a magical mixture with spices, vinegar and brown sugar, and simmer away for 30 minutes. Absolutely delish on burgers and hot dogs and really elevates chicken salad and egg salad!
Author: Ruth Guerri
Recipe type: Preserves and Canning
Serves: 3 pints
Ingredients
- 4 cups of red and green bell peppers (about 7 medium peppers)
- 1½ cups of firm green tomatoes (about 4 tomatoes)
- 2 cups of sweet onion (about 2 onions)
- 1½ cups of green cabbage (about ½ of a cabbage)
- 1 Tbs of kosher salt
- ½ cup of water
- ½ cup of cider vinegar
- ¾ cup of brown sugar
- 1 tsp of celery seed
- 1½ tsp of mustard seed
- ¾ tsp of dry mustard
- ½ tsp of turmeric
- ¼ tsp of red pepper flakes
- ¼ tsp of ginger
Instructions
- Start by cutting all of the veggies in large pieces, then use a food processor to dice them, I did each veggie seperately so they didn't get too mushy. Place in a large bowl, sprinkle in the salt, stir well and let sit at room temperature for 4 hours, stirring every hour. Then drain the mixture in a colander.
- Next, in a large stock pot, bring the water, vinegar, sugar and spices to a boil, then stir in the veggies and let simmer for 30 - 35 minutes or until the mixture softens and has the consistency of relish, add a little more water if the mixture seems too dry.
- Ladle into clean jars, put the lids on and let cool, then refrigerate, the relish will keep for about 3 months.
If you prefer to can them, bring a large pot of water fitted with a rack and bring to the boil, lower the jars in with a jar lifter. The jars should be covered with 1" of water. Boil for 10 minutes, remove from the pot and let cool at room temperature. They will now keep unrefrigerated for 1 year.
DELISH!
Notes
The veggies can also rest in the fridge overnight, just make sure to let them rest for at least 4 hours. and I have found the the easiest way to sterilize jars and lids is to run them through the dishwasher. If you're canning, you'll need a very large pot and and a jar lifter, they are availabe at Wal-Mart or at most hardware stores.
