Tangy Southern Relish (Print Version)
# Ingredients:
→ Vegetables
01 -
10 cups chopped green cabbage
02 -
2 large green tomatoes, seeded and diced
03 -
1 jumbo Vidalia onion, diced
04 -
1 large green bell pepper, seeded and diced
05 -
1 large red bell pepper, seeded and diced
06 -
2 cloves garlic, minced
→ Pickling Liquid
07 -
1 1/2 cups apple cider vinegar
08 -
1 1/2 cups white distilled vinegar
09 -
3 cups granulated sugar
10 -
1 1/2 tablespoons pickling salt
→ Spices & Seasonings
11 -
1 tablespoon mustard seeds
12 -
2 teaspoons celery seed
13 -
1 tablespoon prepared mustard
14 -
2 teaspoons red pepper flakes (adjust to taste)
15 -
1 teaspoon turmeric
16 -
1 teaspoon allspice
17 -
1/2 teaspoon ground ginger
# Instructions:
01 -
In a large non-reactive mixing bowl, combine the chopped cabbage, diced green tomatoes, diced Vidalia onion, and diced bell peppers. Sprinkle with pickling salt and mix thoroughly. Cover the bowl and refrigerate for 8 hours or overnight to draw out excess moisture.
02 -
After marinating, drain all the liquid that has been released from the vegetables. This step is important for the texture and flavor of your final chow chow.
03 -
In a large non-reactive pot, toast the mustard seeds and celery seeds over medium-high heat for about 1 minute until fragrant. Keep the pot moving constantly to prevent burning.
04 -
To the toasted spices, add both vinegars, sugar, prepared mustard, red pepper flakes, turmeric, allspice, and ginger. Bring this mixture to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
05 -
Add the drained vegetable mixture and minced garlic to the pot of simmering pickling liquid. Mix well to combine. Increase the heat and bring everything to a boil for 5 minutes, then reduce heat to medium-low and simmer for 20-25 minutes until slightly thickened. The cabbage should still retain a slight crunch.
06 -
Remove the pot from heat and allow the chow chow to cool to room temperature, uncovered. Once cooled, use a slotted spoon to pack the vegetable mixture into sterilized jars, then divide the remaining liquid evenly among the jars.
07 -
Seal the jars and refrigerate. The chow chow will keep in the refrigerator for up to one month. For longer storage, follow proper canning procedures (see notes).
# Notes:
01 -
For canning: Process sterilized pint jars in a water bath canner for 15-20 minutes, leaving 1/2-inch headspace.
02 -
Chow chow flavors improve after a few days in the refrigerator as the flavors meld together.
03 -
Traditional Southern chow chow is served alongside beans, greens, cornbread, or as a topping for hot dogs and hamburgers.