Chow Chow Old Fashioned Relish Recipe

Name: Chow Chow Old Fashioned Relish Recipe
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: many
Cuisine: Southern
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

By Deborah Duncan
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

5 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
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How to Make Chow Chow Old Fashioned Relish Recipe

Step-by-Step

Combine the chopped vegetables in a large nonreactive kettle or bowl.
Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
Drain the vegetables and rinse thoroughly.
In a large nonreactive stockpot bring the vinegar, brown sugar, and seeds and spices to a boil.
Reduce heat to medium low and continue simmering for 5 minutes.
Add the drained vegetables and bring back to a boil.
Reduce heat to medium low and simmer for 10 minutes.
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.