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Chow Chow Relish Recipe

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4.2 from 8 reviews

This classic Chow Chow Relish recipe combines a medley of fresh vegetables with tangy apple cider vinegar and a blend of spices to create a versatile, flavorful condiment. Perfect for canning and preserving, this relish adds a zesty crunch to sandwiches, burgers, and grilled meats. The process involves a two-day preparation including salting and soaking the vegetables overnight, followed by simmering in a spiced vinegar solution and finally the traditional water bath canning to seal in freshness.

  • Total Time: 25 hours 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 5 cups chopped bell peppers (about 4 green, 2 red, 1 yellow)
  • 5 heaping cups chopped onions (white or yellow)
  • 5 cups chopped green tomatoes (about 5-6 medium tomatoes)
  • 5 cups chopped cabbage
  • A few hot peppers (chopped, seeds and membranes removed for mild heat or left in for spice)

Seasonings and Additives

  • ½ cup pickling salt
  • 6 cups apple cider vinegar
  • 5 cups granulated sugar (taste after mixing—add up to 1 more cup if desired)
  • 1 tablespoon yellow mustard (French’s preferred)
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed
  • 1 tablespoon mustard seed
  • 2 tablespoons pickling spice (McCormick preferred, tied in cheesecloth)
  • Optional: 1 teaspoon red pepper flakes (for added spice)

Instructions

  1. Prep the Vegetables: Chop all the bell peppers, onions, green tomatoes, cabbage, and hot peppers into bite-sized pieces and combine them in a large non-reactive bowl or pan to allow for even salting.
  2. Salt and Refrigerate: Sprinkle ½ cup of pickling salt evenly over the chopped vegetables. Toss the mixture well to coat all pieces thoroughly. Cover tightly with plastic wrap and a lid, then refrigerate overnight to draw out excess moisture and start the pickling process.
  3. Rinse Vegetables: The next day, drain the salted vegetables and rinse them thoroughly under cold water to remove excess salt, then set aside to drain well.
  4. Prepare the Pickling Solution: In a large pot, combine 6 cups apple cider vinegar, 5 cups granulated sugar, 1 teaspoon turmeric, 1 tablespoon yellow mustard, and the pickling spice pouch. Bring to a simmer over medium heat, stirring occasionally until the sugar fully dissolves. Taste and adjust sweetness by adding up to 1 additional cup of sugar if desired.
  5. Simmer Vegetables: Add the drained vegetables to the pot with the vinegar-spice mixture. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally to ensure even cooking and flavor absorption.
  6. Sterilize Jars and Lids: While the relish simmers, sterilize canning jars, lids, and rings by boiling them in water for 10 to 15 minutes. Keep lids and rings submerged in boiling water until ready for use.
  7. Fill Jars: Carefully remove sterilized jars from the hot water bath and place them on a clean towel or rack. Using a funnel, fill each jar with the hot chow chow relish, leaving ½-inch headspace at the top.
  8. Remove Air Bubbles and Seal: Slide a plastic knife around the inside edges of the jar to release trapped air bubbles. Wipe the rims clean with a damp cloth, place the lids on the jars, and screw on the rings to finger-tight (secure but not overly tight).
  9. Process in Water Bath: Place the filled jars in a boiling water bath canner ensuring they are covered by at least 1 inch of water. Boil for 10 minutes, starting timing once the water reaches a rolling boil.
  10. Cool and Check Seals: After processing, turn off the heat and let the jars rest in the water for 5 minutes. Remove jars carefully and place them on a towel or rack without wiping off condensation from the tops. Leave them undisturbed for 24 hours to allow the lids to seal; you should hear popping sounds as they cool.
  11. Final Seal Check and Storage: After 24 hours, check the seals by pressing the center of each lid – it should not flex up and down. If any jars did not seal properly, refrigerate and use within a few weeks. Properly sealed jars can be stored in a cool, dark place for future use.

Notes

  • Use non-reactive bowls and pots (glass, stainless steel, or enamel) to avoid any metallic taste or discoloration.
  • Remove seeds and membranes from hot peppers for milder relish or leave them in for more heat.
  • Adjust sugar to balance sweetness according to preference.
  • Ensure jars and lids are properly sterilized to prevent spoilage.
  • Always follow safe canning practices and use tested recipes for long-term storage.
  • The relish improves in flavor after resting for at least a week.
  • Store sealed jars in a cool, dark place away from direct sunlight.
  • Author: Daisy
  • Prep Time: 25 hours
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://dishiary.com/chow-chow-relish-recipe/