Old Fashioned Chow-Chow Relish
Take a step back in time with this Old Fashioned Chow Chow recipe. This is a larger recipe designed for storing in jars. Its an easy vintage recipe that reminds us of simpler times. This recipe is designed to be put in half -pint jars and sealed. You can also purchase our version of Mild Chow Chow or Hot Chow Chow and ship it to your friends & family around the country!
Yield: Servings: 10-12 Pint Jars
Ingredients:
- 2 pounds cabbage (chopped)
- 12 medium onions (chopped)
- 12 green bell peppers (chopped)
- 12 red bell peppers (chopped)
- 8 cups green tomatoes (peeled and chopped)
- 1/2 cup salt
- 5 cups sugar
- 4 tablespoons prepared mustard
- 1 tablespoon turmeric
- 1 tablespoon ground ginger
- 1 tablespoon mustard seed
- 3 tablespoons celery seed
- 2 tablespoons whole spices (pickling mix)
- 10 cups white vinegar
Southern Chow Chow
Total: 0 1 0
Yield: 2 quarts
Serving Size: 1 of 36 servings
Nutrition Facts: servingSize 1 of 36 servings, calories 85, Fat 0g, Saturated Fat 0g, Carbohydrate 20g, Fiber 1g, Sugar 18g, Protein 1g, Cholesterol 0mg, Sodium 227mg
Ingredients:
- 5 cups white distilled vinegar
- 3 cups granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon whole cloves
- 1 tablespoon mustard seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon yellow mustard powder
- 1 teaspoon ground turmeric
- Pinch crushed red pepper flakes
- 1 bay leaf
- 4 green tomatoes, finely diced
- 2 green bell peppers, finely diced
- 1 red bell pepper, finely diced
- 1 large sweet onion, such as Vidalia, finely diced
- 1/2 head cabbage, shredded (about 6 cups)
Instruction:
- Clean and sterilize 2 quart-size canning jars with lids.
- Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
- Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.
