Chow Chow (Old Fashioned)

Deborah Duncan

By
@deb50duncan

I have been looking for a Chow Chow recipe for a long time and I found this one on Facebook. I am looking forward to trying it.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

many

Prep:

4 Hr

Cook:

1 Hr

Method:

Canning/Preserving

Ingredients

5 c
coarsely chopped green tomatoes
5 c
coarsely chopped cabbage
1 1/2 c
finely chopped yellow onion or sweet onion
2 c
coarsely chopped bell pepper 1 red for color
1/3 c
kosher salt or pickling salt
2 1/2 c
cider vinegar
1 c
light brown sugar, packed
1 Tbsp
yellow mustard seeds
2 clove
garlic, finely minced
1 tsp
celery seed
1/2 tsp
red pepper flakes, or to taste, optional

Directions Step-By-Step

1
Combine the chopped vegetables in a large nonreactive kettle or bowl.
2
Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
3
Drain the vegetables and rinse thoroughly.
4
In a large nonreactive stockpot bring the vinegar, brown sugar, and seeds and spices to a boil.
5
Reduce heat to medium low and continue simmering for 5 minutes.
6
Add the drained vegetables and bring back to a boil.
7
Reduce heat to medium low and simmer for 10 minutes.
8
With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Southern