📝 About This Recipe
A staple of the Acadian pantry, this vibrant pickled relish is the ultimate way to preserve the late-summer harvest. Our Cajun-style Chow-Chow balances the crunch of green tomatoes and cabbage with a spicy, mustard-infused brine that cuts through rich, savory dishes. It’s a tangy, sweet, and zesty condiment that brings a bright pop of flavor to everything from slow-cooked beans to grilled boudin.
🥗 Ingredients
The Vegetable Base
- 4 cups Green Tomatoes (firm and unripened, finely chopped)
- 4 cups Green Cabbage (shredded and chopped)
- 2 cups White Onions (finely diced)
- 2 cups Bell Peppers (mixture of red and green, finely diced)
- 1 cup Cucumbers (seeded and finely diced)
- 1/4 cup Kosher Salt (used for drawing out moisture)
The Pickling Brine
- 3 cups Apple Cider Vinegar (5% acidity)
- 1 1/2 cups Granulated Sugar (adjust slightly for desired sweetness)
- 2 tablespoons Yellow Mustard Seed (whole)
- 1 tablespoon Celery Seed
- 1 tablespoon Dry Mustard Powder
- 1 teaspoon Turmeric (for that iconic golden color)
- 1/2 teaspoon Red Pepper Flakes (increase for more heat)
- 1/4 teaspoon Cayenne Pepper (a Cajun essential)
👨🍳 Instructions
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1
In a large non-reactive bowl (glass or stainless steel), combine the chopped green tomatoes, cabbage, onions, bell peppers, and cucumbers.
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2
Sprinkle the 1/4 cup of kosher salt over the vegetables and toss thoroughly to ensure even coverage. This process draws out excess water to keep the relish crunchy.
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3
Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, or overnight.
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4
After the resting period, transfer the vegetables to a colander and rinse them thoroughly under cold running water to remove the excess salt.
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5
Use your hands or a clean kitchen towel to squeeze out as much moisture as possible from the vegetables. Set them aside.
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6
In a large, heavy-bottomed pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, dry mustard, turmeric, red pepper flakes, and cayenne.
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7
Bring the brine mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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8
Add the drained vegetables to the boiling brine. Stir well to incorporate.
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9
Reduce the heat to medium-low and let the mixture simmer for about 20-30 minutes. The vegetables should become tender but still retain a bit of their snap.
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10
While the relish simmers, prepare your canning jars by sterilizing them in boiling water and keeping the lids warm.
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11
Ladle the hot chow-chow into the sterilized jars, leaving about 1/2 inch of headspace at the top.
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12
Run a clean plastic spatula around the inside of the jars to remove any trapped air bubbles.
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13
Wipe the rims of the jars with a damp cloth, place the lids on, and screw the bands until fingertip tight.
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14
Process the jars in a boiling water bath for 10 minutes. Remove and let them cool undisturbed for 24 hours.
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15
Check the seals; the lids should not pop back when pressed. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
💡 Chef's Tips
Use a food processor to pulse the vegetables if you prefer a finer, more uniform texture, but be careful not to turn them into mush. Always use non-reactive pots and bowls; the high acid content in the vinegar can react with aluminum or copper and impart a metallic taste. If you don't have green tomatoes, you can substitute with extra firm under-ripe tomatillos or more cabbage and cucumbers. For a smokier Cajun profile, add a half teaspoon of liquid smoke or a pinch of smoked paprika to the brine. Ensure your vinegar is at least 5% acidity to guarantee safe preservation if you plan on long-term canning.
🍽️ Serving Suggestions
Serve a generous spoonful over a bowl of slow-cooked red beans and rice for a classic Louisiana pairing. Use it as a zesty topping for grilled boudin sausages or hot dogs. Mix a tablespoon into your deviled egg filling for an unexpected crunch and tang. Pairs beautifully with a cold, crisp Louisiana lager or a sweet iced tea. Serve alongside fried catfish or shrimp po-boys to cut through the richness of the seafood.