Chow-chow is a pickled relish that originated in North America as a versatile condiment. Recipes are typically considered either Northern or Southern depending on the choice of vegetables used. Northern varieties generally include a combination of finely chopped vegetables such as tomatoes, onions, carrots, peas, cabbage, asparagus, beans, and cauliflower. Southern recipes, on the other hand, are made entirely or mostly of cabbage. This chow-chow recipe originated in Arkansas.
Recipe Servings: 20
Prep Time
20 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
40 minutes
Total Time
5 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 cups finely chopped cabbage
- 6 cups finely chopped green tomatoes
- 4 cups finely chopped onion
- 2 cups finely chopped sweet green peppers
- 1 cup finely chopped sweet red peppers
- 2 small cayenne peppers, finely chopped
- ¼ cup salt
- 3 cups sugar
- 4 tsp celery seed
- 4 tsp dry mustard
- 2 tsp mustard seed
- 2 tsp turmeric
- 1 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp crushed pepper flakes
- 5 cups white vinegar
Directions
- Combine the cabbage, tomatoes, onion, green peppers, red peppers, and cayenne peppers in a glass, stainless steel, or ceramic container.
- Sprinkle the vegetables with the salt and toss gently to coat.
- Cover the container and chill it in the refrigerator for at least 4 hours, or up to overnight.
- Rinse the vegetables, drain well, and set aside.
- Combine the sugar, celery seed, dry mustard, mustard seed, turmeric, ginger, cinnamon, cloves, pepper flakes, and vinegar in a large saucepan set over medium-high heat.
- Bring to a low boil, reduce heat, and simmer for 10 minutes.
- Add the vegetables to the pan and simmer for another 10 minutes.
- Increase the heat and boil the vegetables until tender.
- Pack relish into lidded jars while hot, leaving about ¼-inch of space at the top of each jar.
- Remove any air bubbles, wipe rims, and lid the jars.
- Boil the jars in a canner or large pot of water for about 10 minutes to seal the jars.
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