📝 About This Recipe
A staple of Appalachian and Southern kitchens, Chow-Chow is a vibrant, crunchy medley of end-of-summer garden vegetables preserved in a spiced mustard brine. This tangy relish balances the sweetness of bell peppers and onions with the sharp bite of green tomatoes and cabbage, creating a versatile condiment that brightens any heavy meal. It’s a labor of love that transforms humble vegetables into a golden, zesty spread that tastes like a piece of culinary history.
🥗 Ingredients
The Vegetable Base
- 4 cups Green Tomatoes (finely chopped)
- 1 small head Green Cabbage (cored and finely shredded)
- 2 large Yellow Onions (finely diced)
- 2 large Red Bell Peppers (seeded and finely diced)
- 2 large Green Bell Peppers (seeded and finely diced)
- 2 cups Cucumbers (peeled, seeded, and finely diced)
- 1/4 cup Pickling Salt (non-iodized)
The Spiced Brine
- 3 cups Apple Cider Vinegar (5% acidity)
- 1 1/2 cups Granulated Sugar
- 2 tablespoons Yellow Mustard Seeds (whole)
- 1 tablespoon Celery Seeds
- 1 teaspoon Ground Turmeric (for vibrant golden color)
- 1/2 teaspoon Ground Ginger
- 1 tablespoon Dry Mustard Powder
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
In a large non-reactive glass or stainless steel bowl, combine the chopped green tomatoes, cabbage, onions, bell peppers, and cucumbers.
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2
Sprinkle the pickling salt over the vegetables and toss thoroughly to ensure even coverage. This draws out excess moisture for a crunchier relish.
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3
Cover the bowl with a clean kitchen towel and let it sit in a cool place (or the refrigerator) for 8 to 12 hours, or overnight.
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4
After the resting period, transfer the vegetables to a large colander. Rinse them thoroughly under cold running water to remove the excess salt.
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5
Press firmly on the vegetables or squeeze them in a clean cheesecloth to remove as much liquid as possible; the drier the vegetables, the better the brine absorption.
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6
In a large, heavy-bottomed pot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, mustard powder, and red pepper flakes.
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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 and bring the mixture back to a gentle simmer.
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9
Reduce heat to medium-low and simmer uncovered for about 30 to 40 minutes. The vegetables should be tender but still retain a bit of snap, and the liquid should reduce slightly.
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10
While the relish simmers, prepare your canning jars and lids by sterilizing them in boiling water.
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11
Ladle the hot chow-chow into the sterilized jars, leaving 1/2 inch of headspace at the top.
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12
Run a small 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 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 let the flavors develop.
💡 Chef's Tips
For the best texture, use a sharp knife for hand-chopping rather than a food processor, which can turn the vegetables into mush. Always use pickling or canning salt; table salt contains anti-caking agents that can make your brine cloudy. If you can't find green tomatoes, firm under-ripe tomatillos make an excellent tart substitute. Ensure your vinegar has at least 5% acidity to guarantee safe preservation and the characteristic tang. Don't skip the salting and rinsing step; it is essential for achieving that signature 'crunch' that defines a high-quality chow-chow.
🍽️ Serving Suggestions
Heaped generously over a bowl of slow-cooked pinto beans or black-eyed peas. As a zesty topping for grilled hot dogs, bratwursts, or pulled pork sandwiches. Served alongside a wedge of buttery, skillet-baked cornbread. Folded into a deviled egg filling or potato salad for an extra layer of complexity. Paired with a crisp Lager or a sweet Iced Tea to balance the relish's acidity.