📝 About This Recipe
A vibrant celebration of the late-summer garden, this classic Southern relish—often called 'Chow Chow'—transforms firm, unripened tomatoes into a tangy, sweet, and slightly spicy condiment. The crisp texture of the green tomatoes is preserved through a traditional salt-brining process, while a golden turmeric-infused cider vinegar reduction provides a deep, complex brightness. It is the perfect balance of acidity and crunch, making it an indispensable staple for any pantry.
🥗 Ingredients
The Vegetable Base
- 10 cups Green Tomatoes (finely chopped; firm and unripened)
- 3 cups Sweet Onions (finely chopped; Vidalia or Walla Walla preferred)
- 2 cups Red Bell Peppers (seeded and finely diced)
- 1 cup Green Bell Peppers (seeded and finely diced)
- 2 cups Cabbage (finely shredded and chopped)
- 1/4 cup Pickling Salt (non-iodized to keep the liquid clear)
The Spiced Brine
- 3 cups Apple Cider Vinegar (5% acidity for safe canning)
- 2 1/2 cups Granulated Sugar (adjust slightly based on desired sweetness)
- 2 tablespoons Mustard Seeds (whole yellow seeds)
- 1 tablespoon Celery Seeds
- 1 teaspoon Ground Turmeric (for a beautiful golden hue)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 4-5 pieces Whole Cloves (placed in a spice bag for easy removal)
👨🍳 Instructions
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1
In a large non-reactive bowl (glass or stainless steel), combine the chopped green tomatoes, onions, red and green peppers, and shredded cabbage.
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2
Sprinkle the pickling salt evenly over the vegetables and toss thoroughly. Cover the bowl and let it sit in a cool place or the refrigerator for 8 to 12 hours (overnight). This draws out excess moisture and ensures a crisp texture.
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3
After the resting period, transfer the vegetables to a colander and rinse them thoroughly under cold running water to remove the excess salt. Drain well and press down with a wooden spoon to squeeze out as much liquid as possible.
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4
In a large, heavy-bottomed stockpot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes.
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5
Add the whole cloves tied in a small piece of cheesecloth or a spice bag to the pot.
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6
Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
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7
Carefully add the drained vegetable mixture to the boiling brine. Stir well to incorporate.
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8
Bring the mixture back to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until the vegetables are tender but still hold their shape and the liquid has thickened slightly.
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9
While the relish simmers, prepare your canning jars and lids by sterilizing them in boiling water.
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10
Remove the spice bag containing the cloves from the pot and discard.
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11
Ladle the hot relish into the sterilized jars, leaving exactly 1/2 inch of headspace at the top.
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12
Run a clean plastic spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles.
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13
Wipe the rims of the jars with a damp paper towel to ensure a perfect seal. Center the lids and screw on the bands until fingertip tight.
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14
Process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary).
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15
Remove the jars and place them on a towel-lined counter to cool for 24 hours. Check for a proper seal (the lid should not flex) before storing in a cool, dark place.
💡 Chef's Tips
For the best texture, use a food processor to pulse the vegetables, but be careful not to over-process them into a paste; you want distinct pieces. Always use pickling salt rather than table salt, as the anti-caking agents in table salt can make your brine cloudy. If you prefer a spicier relish, add a finely diced jalapeño or increase the red pepper flakes to 1 teaspoon. Allow the relish to 'cure' in the jars for at least 2 weeks before opening; the flavors develop and mellow significantly over time. Ensure your green tomatoes are rock-hard; if they have started to soften or turn pink, the relish will be mushy.
🍽️ Serving Suggestions
Serve as a classic topping for grilled hot dogs or bratwursts for a tangy crunch. Stir a few spoonfuls into a bowl of warm pinto beans or black-eyed peas for an authentic Southern side. Mix with a bit of mayonnaise to create a superior, chunky tartar sauce for fried catfish or shrimp. Use it as a bright accompaniment on a charcuterie board alongside sharp cheddar cheese and salty ham. Fold into a potato salad or deviled egg filling for an unexpected pop of acidity and color.