Description
Southern comfort shines in this nostalgic Chow Chow pickle relish, blending crisp garden vegetables with tangy, sweet pickling spices. Family gatherings come alive with one spoonful of this traditional Southern condiment that connects generations through its rich, homemade flavor.
Ingredients
Scale
Vegetables:
- 1 medium head green cabbage, finely chopped
- 4 medium green tomatoes, diced
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Preserving Agent:
- ¼ cup (60 g / 2.1 ounces) kosher salt
Seasoning and Liquid Components:
- 2 cups (400 g / 14.1 ounces) granulated sugar
- 2 cups (480 ml / 16.2 fluid ounces) apple cider vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- In a spacious mixing vessel, amalgamate chopped cabbage, green tomatoes, onion, crimson and emerald bell peppers. Massage salt into the vegetable medley, ensuring comprehensive coating.
- Allow the vegetable mixture to rest uncovered at ambient temperature for approximately 4-6 hours, permitting natural moisture extraction.
- Thoroughly rinse the salted vegetables under frigid water, eliminating excess sodium. Carefully drain using a colander.
- Construct the pickling elixir by combining sugar, apple cider vinegar, mustard and celery seeds, turmeric, ginger, and optional red pepper flakes in a substantial cooking vessel. Elevate temperature to generate a rolling boil, continuously stirring until sugar dissolves completely.
- Introduce drained vegetables into the aromatic liquid. Reduce thermal intensity, allowing mixture to gently simmer for 30 minutes. Periodically stir to prevent adherence and promote even flavor distribution.
- For preservation, sanitize glass containers and lids through boiling sterilization technique.
- Carefully ladle piping hot chow chow into sterilized receptacles, maintaining minimal half-inch headspace. Meticulously cleanse rim edges, secure lids tightly, and conduct water bath processing for 10 minutes.
- Permit jars to cool naturally at room temperature. Store in cool, shadowy environment for extended preservation up to one calendar year.
- For immediate consumption, transfer cooled mixture into hermetically sealed container. Refrigerate, maintaining optimal taste for approximately one month.
Notes
- Salting pulls moisture from vegetables, creating a crisp texture and preventing sogginess during pickling.
- Rinse vegetables thoroughly to remove excess salt and prevent overly salty relish.
- Choose fresh, firm vegetables for the best crunch and vibrant flavor in your chow chow.
- Adjust spice levels by increasing or decreasing red pepper flakes to suit personal heat preferences.
- For a low-sugar version, replace sugar with a small amount of honey or stevia.
- Experiment with additional vegetables like cauliflower or carrots to create unique flavor combinations.
- Use clean, sterilized jars and utensils to prevent bacterial contamination during canning.
- Store refrigerated chow chow in glass containers to maintain flavor and prevent plastic absorption.
- Prep Time: 20 minutes (excluding 46 hours resting)
- Cook Time: 30 minutes
- Category: Cocktails
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 133
- Sugar: 13 g
- Sodium: 700 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg