Prep Time: 30 minutes
Salting Time: 4 hours
Cook Time: 30 minutes
Total Time: 5 hours
Difficulty Level: Easy
Recipe Intensity: Moderate
Yield: 8 pint jars (approximately 64 servings)
Cuisine: Southern American
Course: Condiment
Ingredients
Vegetables
- 1 medium green cabbage, finely chopped
- 6 green tomatoes, finely chopped
- 3 green bell peppers, finely chopped
- 2 red bell peppers, finely chopped
- 4 medium onions, finely chopped
- 2 carrots, grated
- ¼ cup pickling salt
Pickling Liquid
- 4 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
Equipment Needed
- Large mixing bowl
- Large stockpot
- Colander
- Measuring cups and spoons
- Wooden spoon
- Sterilized pint jars with lids
- Canning funnel (optional)
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly. Finely chop the cabbage, green tomatoes, bell peppers, and onions. Grate the carrots and place all vegetables into a large mixing bowl.
Sprinkle the pickling salt over the vegetables and toss until evenly coated. Cover the bowl and allow the vegetables to sit for 4 hours. This process helps remove excess moisture and keeps the relish crisp.
Step 2: Drain and Rinse
After the vegetables have rested, transfer them to a colander. Rinse thoroughly under cold running water to remove excess salt.
Allow the vegetables to drain for about 10 minutes, pressing gently to remove excess liquid.
Step 3: Prepare the Pickling Mixture
In a large stockpot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, red pepper flakes, and black pepper.
Bring the mixture to a gentle boil over medium-high heat, stirring frequently until the sugar completely dissolves.
Step 4: Cook the Relish
Add the drained vegetables to the boiling vinegar mixture. Stir well to ensure all vegetables are coated.
Reduce the heat to medium and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking. The vegetables should soften slightly while maintaining some crunch.
The relish should appear glossy and the liquid should thicken slightly.
Step 5: Fill the Jars
Carefully ladle the hot chow-chow relish into sterilized jars, leaving about ½ inch of headspace at the top.
Remove any trapped air bubbles by gently tapping the jars or using a clean utensil.
Wipe the rims clean and secure the lids.
Step 6: Process the Jars
If canning for long-term storage, process the jars in a boiling water bath for 10 minutes.
Carefully remove the jars and place them on a towel-lined surface to cool completely.
Check that each jar has sealed properly before storing.
Step 7: Store and Enjoy
Allow the relish to rest for at least one week before opening for the best flavor development.
Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening and use within one month.
Serving Suggestions
Chow-Chow Relish pairs wonderfully with:
- Black-eyed peas
- Pinto beans
- Grilled sausages
- Hot dogs
- Hamburgers
- Barbecue dishes
- Roasted meats
- Sandwiches
- Charcuterie boards
Its sweet-and-tangy flavor enhances both simple and hearty meals.
Tips for Success
- Finely chop vegetables for a more traditional relish texture.
- Use fresh, firm vegetables for the best crunch.
- Adjust red pepper flakes to control the heat level.
- Allow the relish to age for at least a week before serving for deeper flavor.
- Sterilize jars properly to maximize shelf life.
Variations
Sweet Chow-Chow
Increase the sugar to 3 cups for a sweeter relish.
Spicy Chow-Chow
Add 2 finely chopped jalapeños or 1 teaspoon cayenne pepper.
Garden Harvest Version
Include chopped cauliflower, cucumbers, or green beans for additional texture and flavor.
Nutrition Information
Serving Size: 2 tablespoons
Calories: 25
Carbohydrates: 6g
Protein: 0.5g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 120mg
Potassium: 45mg
Fiber: 0.5g
Sugar: 5g