Chowchow

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Chowchow, a slightly tangy Southern vegetable relish, is terrific with everything from hot dogs to cornbread and is a perfect way to preserve summer produce like bell peppers and green tomatoes.

By

Linton Hopkins

Updated on October 20, 2015

Active Time:

1 hr 15 mins

Total Time:

2 hrs 45 mins

Yield:

6 quarts

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Ingredients

4 pounds green bell peppers, cut into 1/4-inch dice
4 pounds red bell peppers, cut into 1/4-inch dice
3 pounds green tomatoes, cut into 1/4-inch dice
4 pounds sweet onions, cut into 1/4-inch dice
One 3 1/4-pound head of green cabbage, cored and finely chopped
1/2 cup kosher salt
6 cups sugar
4 cups cider vinegar
2 cups water
2 tablespoons yellow mustard seeds
1 tablespoon dry mustard
1 tablespoon crushed red pepper
1 tablespoon celery seeds
2 teaspoons ground ginger
1 1/2 teaspoons turmeric

Directions

In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
Drain the vegetables, discarding the liquid. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.

Originally appeared: July 2007

Chowchow

Ingredients

Directions

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