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Rows of sealed glass mason jars filled with homemade green and red vegetable Chow Chow relish resting on a colorful towel.

Old-Fashioned Southern Chow Chow Relish

A vintage, from-scratch recipe for classic Southern Chow Chow. Packed with cabbage, green tomatoes, and peppers in a sweet and tangy spiced brine.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4.5 lbs green cabbage finely chopped
  • 4 cups green tomatoes riced or finely chopped
  • 2 red bell peppers finely chopped
  • 2 yellow bell peppers finely chopped
  • 2 orange bell peppers finely chopped
  • 6 green bell peppers finely chopped
  • 3 giant sweet onions finely diced
  • 8 small cayenne peppers minced
  • 1/4 cup Kosher salt
  • 48 oz apple cider vinegar 6 cups
  • 2 cups white granulated sugar
  • 3 tbsp celery seed
  • 1 tbsp mustard seed
  • 1 tbsp dry mustard powder
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 1 tbsp pickling spice tied in a cheesecloth bundle

Equipment

  • Very large mixing bowl
  • Large colander
  • Large heavy-bottomed stockpot
  • Cheesecloth
  • Water bath canner
  • 9 pint and 7 half-pint mason jars

Method
 

  1. In a massive bowl, combine the chopped cabbage, green tomatoes, all bell peppers, onions, and cayenne peppers.
  2. Sprinkle the Kosher salt over the vegetables and mix thoroughly. Cover and refrigerate overnight.
  3. The next day, transfer the vegetables to a colander and drain away all the extracted liquid. Discard the liquid.
  4. In a large stockpot, combine the apple cider vinegar, sugar, celery seed, mustard seed, mustard powder, ginger, and turmeric. Add the cheesecloth bundle of pickling spice.
  5. Bring the brine to a simmer and cook for 15 minutes.
  6. Add the drained vegetables to the simmering brine. Turn the heat to medium-high and stir constantly.
  7. As soon as the liquid begins to reach a rolling boil, immediately turn off the heat. Remove and discard the pickling spice bundle.
  8. Ladle the hot Chow Chow into sterilized jars, leaving 1/2-inch of headspace. Wipe rims, apply lids and bands.
  9. Process in a boiling water bath canner for 15 minutes. Remove and let cool undisturbed for 24 hours.

Notes

Green Tomatoes: Using a potato ricer to process the green tomatoes yields an amazing texture that blends seamlessly into the relish.
Heat Level: If you want a mild relish, carefully remove the seeds and membranes from the cayenne peppers before mincing.