Description
A tangy and delicious vegetable relish made from finely chopped fresh produce and seasonings.
Ingredients
Scale
- 1 small green cabbage (finely chopped, 8–10 cups)
- 5 unripe green tomatoes (cored and finely chopped, 6 cups)
- 1 extra-large sweet onion (finely chopped, 4–5 cups)
- 2 red bell peppers (seeded and finely chopped, 2 cups)
- 2 green bell peppers (seeded and finely chopped, 2 cups)
- ½ cup salt
- 4 cups white vinegar
- 2 ½ cups light brown sugar (packed)
- 1 tablespoon celery seeds
- 1 tablespoon dry mustard
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon dried dill
- ½ – 1 teaspoon crushed red pepper
Instructions
- Finely chop all the fresh produce.
- Set out a very large mixing bowl. Combine the chopped cabbage, green tomatoes, onion, bell peppers, and salt. Mix well. Then cover and allow the vegetables to season and soak for at least 4 hours, or overnight.
- Once the chow chow vegetable blend has had time to soak, drain off the excess liquid.
- Set a 6 to 8-quart sauce pot on the stove top. Add the vinegar, brown sugar, and all herbs and spices. Bring the mixture to a boil. Then lower the heat and allow the liquid to simmer for 10 minutes.
- Carefully pour the chopped vegetables into the simmering liquid. Stir and simmer for another 10 minutes until the cabbage and peppers are very soft.
- Pack the warm chow chow and liquids into 7 pint jars or 14 cup jars. Make sure to leave at least ½ inch of open space on top if canning. Screw the lids on tight while the chow chow is hot.
- If canning, set a large clean pot of water over the stovetop and bring to a boil. Once boiling, gently lower the jars of chow chow into the boiling water making sure they are fully covered by at least 1 inch of water on top. Simmer the jars for 10 minutes. Then use tongs to carefully lift the jars out of the boiling water. Allow them to cool to room temperature. Then label and store at room temperature for at least one year.
- If not canning, store in the refrigerator for up to 2 weeks.
Notes
- Ensure all vegetables are chopped evenly for consistent texture.
- This recipe is perfect for preserving the bounty of summer gardens.
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 5g
- Sodium: 3000mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg