📝 About This Recipe
This classic Appalachian relish is a vibrant, tangy-sweet celebration of the garden's end-of-season bounty. Traditionally crafted to preserve firm green tomatoes, crunchy cabbage, and bell peppers, it offers a complex flavor profile driven by a signature blend of turmeric, mustard seed, and celery seed. It is the ultimate soulful condiment, adding a bright, acidic snap to hearty southern comfort foods.
🥗 Ingredients
The Vegetable Base
- 4 pounds Green Tomatoes (unripe, firm, and finely chopped)
- 1 medium head Green Cabbage (shredded and finely chopped)
- 3 large Sweet Onions (Vidalia or yellow, finely diced)
- 3 pieces Green Bell Peppers (seeded and finely diced)
- 3 pieces Red Bell Peppers (seeded and finely diced for color)
- 1/2 cup Canning or Pickling Salt (non-iodized to keep the brine clear)
The Pickling Liquid
- 3 cups Apple Cider Vinegar (at least 5% acidity)
- 2 1/2 cups White Granulated Sugar (adjust slightly for desired sweetness)
- 1 cup Water (filtered)
Spices and Aromatics
- 2 tablespoons Yellow Mustard Seeds (whole)
- 1 tablespoon Celery Seeds (whole)
- 1 teaspoon Ground Turmeric (for that iconic golden hue)
- 1 tablespoon Dry Mustard Powder (for a sharp kick)
- 1/2 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1/2 teaspoon Whole Cloves (tied in a spice bag or cheesecloth)
👨🍳 Instructions
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1
Prepare the vegetables by finely chopping the green tomatoes, cabbage, onions, and peppers. You want a consistent, small dice—about 1/4 inch—to ensure even pickling.
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2
Place all the chopped vegetables in a large glass or stainless steel bowl. Sprinkle the 1/2 cup of canning salt over the mixture and toss thoroughly to coat.
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3
Cover the bowl with a clean kitchen towel and let it sit at room temperature for at least 8 hours, or overnight. This process draws out excess moisture, ensuring the relish stays crunchy.
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4
After the resting period, drain the vegetables into a fine-mesh colander. Rinse them thoroughly under cold running water to remove excess salt, then press down firmly to squeeze out as much liquid as possible.
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5
In a large, heavy-bottomed stockpot or Dutch oven, combine the apple cider vinegar, sugar, water, mustard seeds, celery seeds, turmeric, mustard powder, and red pepper flakes.
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6
Add the whole cloves (in a spice bag) to the pot. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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7
Carefully add the drained vegetable mixture to the boiling pickling liquid. Stir well to combine all ingredients.
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8
Bring the mixture back to a boil, then immediately reduce the heat to low. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the vegetables are tender and the liquid has slightly thickened and turned translucent.
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9
While the chow-chow 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. Taste the relish (carefully, it's hot!) and adjust sugar or salt if necessary.
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11
Ladle the hot chow-chow into the sterilized jars, leaving about 1/2 inch of headspace at the top. Run a thin spatula around the inside of the jars to remove any trapped air bubbles.
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12
Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Center the lids on the jars and screw on the bands until they are fingertip tight.
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13
Process the jars in a boiling water bath for 10 minutes. Ensure the water covers the tops of the jars by at least an inch.
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14
Remove the jars from the water bath and place them on a towel-lined counter to cool undisturbed 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 the best flavor, wait at least two weeks before opening to allow the spices to fully mellow and develop.
💡 Chef's Tips
Always use non-reactive pots (stainless steel or enameled) to prevent a metallic taste from the vinegar. If you prefer a hotter relish, add a finely minced jalapeño or increase the red pepper flakes. Don't skip the brining and rinsing step; it is the secret to a crisp texture rather than a mushy relish. Check your jar seals after 24 hours; if a lid didn't seal, move that jar to the fridge and eat it within a month. Use a food processor on the pulse setting for the vegetables if you are short on time, but be careful not to turn them into a puree.
🍽️ Serving Suggestions
Serve a generous spoonful over a bowl of slow-cooked pinto beans or black-eyed peas. Use it as a zesty topping for grilled hot dogs, sausages, or bratwurst. Fold it into a potato salad or deviled egg filling for an unexpected Southern twist. Pair it with a sharp cheddar cheese and crackers on a rustic charcuterie board. It acts as a perfect acidic foil to rich, fatty meats like pulled pork or fried catfish.