📝 About This Recipe
A cornerstone of Appalachian pantry culture, this vibrant pickled relish is a tangy, sweet, and slightly spicy celebration of the end-of-summer garden harvest. Traditionally made to use up the last of the green tomatoes and cabbage before the first frost, it offers a crunch that cuts beautifully through rich, savory dishes. This recipe captures the soulful essence of the Blue Ridge Mountains, delivering a complex brine infused with mustard seeds and warm spices.
🥗 Ingredients
The Garden Harvest
- 4 cups Green Tomatoes (finely chopped; firm and unripened)
- 4 cups Green Cabbage (shredded and finely chopped)
- 2 cups Sweet Onions (finely diced; Vidalia or yellow)
- 1 cup Green Bell Peppers (seeded and finely diced)
- 1 cup Red Bell Peppers (seeded and finely diced)
- 1/4 cup Canning or Pickling Salt (do not use iodized table salt)
The Pickling Brine
- 3 cups Apple Cider Vinegar (at least 5% acidity)
- 1 1/2 cups Granulated Sugar (adjust slightly for desired sweetness)
- 2 tablespoons Yellow Mustard Seeds (whole)
- 1 tablespoon Celery Seeds
- 1 teaspoon Ground Turmeric (for that classic golden hue)
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Red Pepper Flakes (increase for more heat)
- 4-6 pieces Whole Cloves (optional; removed before jarring)
👨🍳 Instructions
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1
In a large non-reactive bowl (glass or stainless steel), combine the chopped green tomatoes, cabbage, onions, and bell peppers.
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2
Sprinkle the pickling salt over the vegetables and toss thoroughly to ensure even coating. This process draws out excess moisture, ensuring a crisp relish.
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3
Cover the bowl with plastic wrap and let it sit in a cool place or the refrigerator for at least 8 hours, ideally overnight.
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4
After the soaking period, transfer the vegetables to a colander and rinse them thoroughly under cold running water to remove excess salt. Drain well and press down lightly to squeeze out any remaining liquid.
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5
In a large, heavy-bottomed stockpot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, dry mustard, red pepper flakes, and cloves.
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6
Bring the brine mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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7
Add the drained vegetables to the boiling brine. Stir well to incorporate.
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8
Reduce the heat to medium-low and simmer the mixture for 10-15 minutes. The vegetables should become slightly translucent but still retain a bit of their crunch.
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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 whole cloves from the pot if you used them. Carefully ladle the hot chow-chow into the sterilized jars, leaving about 1/2 inch of headspace at the top.
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11
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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12
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on and screw the bands until they are fingertip tight.
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13
Process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if necessary).
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14
Carefully remove the jars and place them on a towel-lined counter to cool for 24 hours. You should hear the satisfying 'pop' of the lids sealing.
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15
Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop and mellow.
💡 Chef's Tips
Always use non-reactive cookware; aluminum or copper can react with the vinegar and give the relish a metallic taste. Consistency is key: try to dice all your vegetables to a similar size for a professional look and even texture. If you prefer a hotter relish, add a finely diced jalapeño or serrano pepper to the vegetable mix. Don't skip the salt-soaking step; it is the secret to keeping the vegetables from becoming mushy during the cooking process. Check the seals after 24 hours; if a lid didn't seal (the center pops back when pressed), store that jar in the fridge and eat it first.
🍽️ Serving Suggestions
Serve a generous spoonful over a bowl of slow-cooked pinto beans and cornbread for the ultimate Appalachian meal. Use it as a bright, tangy topping for grilled hot dogs, bratwursts, or hamburgers. Mix a bit of chow-chow into your deviled egg filling for an unexpected crunch and zing. Pair it with a sharp cheddar cheese and crackers on a southern-style charcuterie board. It works wonderfully as a side to roasted pork tenderloin or pan-fried catfish.