Chow Chow Relish
Chow chow relish is a zesty mix of finely chopped vegetables, vinegar and spices. It’s easy to make, keeps well and pairs with everything from grilled meats to sandwiches.
Servings: 3 pints
Equipment
- 3 Mason Jars Pint-Sized with Lids
- Dutch Oven or Large Pot
- Funnel Optional
Ingredients
- 3 green tomatoes large
- 2 white onions small
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 Cups green cabbage shredded
- ½ cup kosher salt
- 2 Cups distilled vinegar
- 1 Cup granulated sugar
- 2 Teaspoons mustard seed
- 1 Teaspoon celery seed
Instructions
- Roughly chop tomatoes, onions and bell peppers. Set aside.
- Place chopped vegetables and shredded cabbage into a food processor. You’ll need to work in batches here.
- Process the first batch until the vegetables resemble a relish like hot dog relish. Don’t overprocess. Pour into a large mixing bowl.
- Repeat steps until all is processed and transferred to mixing bowl.
- Add salt to the bowl with vegetables. Stir well to combine, cover and refrigerate for at least 4 hours or overnight.
- Drain the mixture and lightly rinse thoroughly. Drain well again.
- Place vegetable mixture into a large pot or Dutch oven.
- Add vinegar, sugar, mustard seed, and celery seed. Stir to combine.
- Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally.
- Remove from heat and carefully ladle the mixture into clean pint-sized mason jars. Allow to cool to room temperature before storing covered in the refrigerator.
Notes
Don’t overprocess the veggies: Keep some texture for the best mouthfeel. Overprocessing will release a lot of liquid from the tomatoes and make the relish soupy.
Chill with salt long enough: This helps draw out moisture and intensify flavor. Chill for 4 hours or more.
Use a colander for draining: It helps keep the texture crisp. A large fine mesh sieve would work too.
Store in airtight jars: Keeps the relish fresh for weeks.
Taste before jarring: Adjust sugar, vinegar or salt to your preference.
Chill with salt long enough: This helps draw out moisture and intensify flavor. Chill for 4 hours or more.
Use a colander for draining: It helps keep the texture crisp. A large fine mesh sieve would work too.
Store in airtight jars: Keeps the relish fresh for weeks.
Taste before jarring: Adjust sugar, vinegar or salt to your preference.
Nutrition
Calories: 398kcal | Carbohydrates: 90g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 18899mg | Potassium: 707mg | Fiber: 6g | Sugar: 79g | Vitamin A: 2306IU | Vitamin C: 207mg | Calcium: 102mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
