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Chow Chow Relish
Chow Chow Relish
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
325 minutes
Preserve the flavors of summer with this classic Southern chow chow relish using green tomatoes, cabbage, peppers, and onions.
Ingredients:
  • 6 large green tomatoes (about 3 pounds)
  • 3 medium yellow or white onions
  • 3 medium red, yellow, or orange bell peppers (or a mix)
  • 1 large green bell pepper
  • 1/2 medium head cabbage (about 4 cups after chopping)
  • 1/4 cup sea salt, pickling salt, or kosher salt
  • 3 1/2 cups white vinegar
  • 1 cup sugar
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon ground celery, celery flakes, or celery seed
Instructions:
  • Get ready for chopping: Remove the stems from the tomatoes, core if necessary, and cut into quarters. Peel the onions and quarter them. Remove the stems and seeds from the peppers and cut into quarters. Core the cabbage, quarter it, and set aside.
  • Chop the vegetables finely using a food processor or hand-crank food mill, ensuring not to overfill the processor. Aim for small pieces, not gazpacho-like consistency. Transfer to a large non-reactive bowl or pot.
  • Season and refrigerate: After chopping all the vegetables, generously sprinkle salt on top. Mix thoroughly with clean hands, ensuring all vegetables are well combined. Cover the bowl and refrigerate for 4 hours or overnight to enhance flavor and texture.
  • Remove the chopped vegetables from the refrigerator, place in a colander, gently press with the back of a spoon to drain, and set aside without rinsing.
  • Prepare for canning: As the vegetables chill, set up for water bath canning by organizing a jar station with a clean kitchen towel on the counter. Lay out jar lifters and a canning funnel. Wash new jar lids and rings in hot, soapy water for a fresh start.
  • Prepare the jars: Arrange clean jars on a canning rack in a pot, ensuring they are covered with at least 1 inch of hot water. Bring to a boil and sterilize for 10 minutes. Keep jars warm on low heat until ready to use.
  • Make the brine: Combine vinegar, sugar, mustard, and dried celery in a large non-reactive pot. Bring to a boil, then reduce heat to simmer covered for 10 minutes.
  • Prepare relish and can it: Combine chopped vegetables with vinegar mixture, bring to a boil, then simmer for 10 minutes, stirring occasionally. Lift sterilized jars from the pot and drain hot water. Fill each jar with chow chow, leaving 1/2 inch of space at the top. Wipe jar rims, cover with lids, and tighten bands. Repeat with remaining jars.
  • Process the chow chow: Lower the jars onto the rack, ensuring there is 1 inch of water above each jar. Boil for 10 minutes. Remove the jars and let them cool on a rack. Once at room temperature, tap the lids firmly to check if sealed. Store unopened jars in a cool, dark place for up to a year. Opened jars can be refrigerated and used within 4 months. Leave us stars if you enjoyed the recipe!

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