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TERRI’S CHOW CHOW

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Preparation Time: 30 minutes

Salting Time: 8 hours or overnight

Cooking Time: 25 minutes

Total Time: Approximately 9 hours

Difficulty Level: Easy

Recipe Intensity: Moderate

Servings: 24 servings

Yield: About 6 pint jars

Ingredients

  • 1 medium head green cabbage, finely chopped
  • 6 medium green tomatoes, diced
  • 4 medium onions, finely chopped
  • 2 green bell peppers, finely chopped
  • 1 red bell pepper, finely chopped
  • ¼ cup pickling salt
  • 3 cups white vinegar
  • 2 cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon celery seeds
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)

Equipment Needed

  • Large mixing bowl
  • Colander
  • Large stockpot
  • Wooden spoon
  • Measuring cups and spoons
  • 6 sterilized pint jars with lids
  • Canning funnel
  • Jar lifter

Instructions

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly under cold running water. Remove any damaged portions and core the tomatoes if necessary. Finely chop the cabbage, tomatoes, onions, and bell peppers into small, uniform pieces. Consistent sizing helps the chow chow cook evenly and creates a better texture.

Step 2: Salt the Vegetable Mixture

Place all chopped vegetables in a large mixing bowl. Sprinkle the pickling salt evenly over the vegetables and toss thoroughly to combine. Cover the bowl and allow the mixture to sit for 8 hours or overnight in a cool place. This process helps draw out excess moisture and enhances the final texture of the relish.

Step 3: Drain and Rinse

After the vegetables have rested, transfer them to a colander. Rinse thoroughly with cold water to remove excess salt. Allow the vegetables to drain for at least 15 minutes. Gently press the mixture to remove additional liquid if necessary.

Step 4: Prepare the Pickling Brine

In a large stockpot, combine the white vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, black pepper, and red pepper flakes if using. Stir well and bring the mixture to a gentle boil over medium-high heat.

Step 5: Add the Vegetables

Carefully add the drained vegetable mixture to the boiling brine. Stir thoroughly to ensure all vegetables are evenly coated with the pickling liquid.

Step 6: Cook the Chow Chow

Reduce the heat to medium and simmer the mixture for approximately 20 to 25 minutes. Stir occasionally to prevent sticking. The vegetables should become tender while still retaining some texture. Avoid overcooking, as the vegetables can become mushy.

Step 7: Prepare the Jars

While the chow chow is cooking, ensure that all jars and lids have been properly sterilized. Keeping jars hot helps prevent cracking when filling them with the hot relish.

Step 8: Fill the Jars

Using a canning funnel, carefully ladle the hot chow chow into the prepared jars. Leave approximately ½ inch of headspace at the top of each jar. Remove any trapped air bubbles and wipe the jar rims clean.

Step 9: Seal and Process

Place lids on the jars and tighten the bands according to canning recommendations. Process the jars in a boiling water bath for 10 minutes if long-term shelf storage is desired.

Step 10: Cool and Store

Remove the jars from the water bath and place them on a towel-lined surface. Allow them to cool undisturbed for 12 to 24 hours. Check seals before storing. Properly sealed jars can be stored in a cool, dark location for up to one year.

Serving Suggestions

Terri’s Chow Chow is incredibly versatile and can be enjoyed in many ways:

  • Spoon over pinto beans or black-eyed peas.
  • Serve alongside barbecue meats.
  • Top hot dogs and hamburgers.
  • Add to sandwiches and wraps.
  • Use as a flavorful side relish for grilled foods.
  • Pair with fried chicken or pork chops.

Tips for Success

  • Use fresh, firm vegetables for the best flavor and texture.
  • Finely chop vegetables for a traditional chow chow consistency.
  • Allow the relish to rest for at least two weeks before opening for maximum flavor development.
  • Adjust the sweetness by increasing or decreasing the sugar slightly according to taste.
  • For extra heat, add additional red pepper flakes or chopped hot peppers.

Storage Information

Store unopened jars in a cool, dark pantry for up to 12 months. After opening, refrigerate and consume within 4 weeks. The flavor often improves after several days in the refrigerator.

Nutrition Information

Per Serving (approximately 2 tablespoons)

  • Calories: 45
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Total Carbohydrates: 11g
  • Dietary Fiber: 1g
  • Sugars: 9g
  • Protein: 0.5g

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