Chow Chow
Brighten up your table with the tangy-sweet flavors of homemade Chow Chow, a classic Southern relish that packs a vibrant punch. This easy recipe combines green tomatoes, shredded cabbage, and colorful bell peppers with aromatic spices like mustard seeds, celery seeds, and turmeric for a bold, zesty taste. Perfectly balanced with apple cider vinegar and a touch of sugar, this pickled medley is a versatile condiment that enhances everything from barbecue to beans or fried fish. With its golden hue and crisp texture, Chow Chow not only brings a pop of color to your meals but also delivers a satisfying blend of tang, spice, and sweetness in every bite. Whether you're preserving it for later or serving it fresh as a side, this quick-to-make relish is an irresistible pantry staple for Southern flavor enthusiasts.
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Recipe Information
Ingredients
- 6 cups (chopped) Green tomatoes
- 4 cups (shredded) Green cabbage
- 2 cups (chopped) Yellow onions
- 1 cup (chopped) Green bell pepper
- 1 cup (chopped) Red bell pepper
- 1 tablespoon Kosher salt
- 2 cups Granulated sugar
- 2 cups Apple cider vinegar
- 1 tablespoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Red pepper flakes
Instructions
Wash and prepare the vegetables by chopping the green tomatoes, shredding the cabbage, and dicing the onions and bell peppers into small pieces.
In a large mixing bowl, combine the chopped vegetables. Sprinkle the kosher salt over the mixture and toss to combine.
Cover the bowl with plastic wrap and let it sit for 2 hours to draw out excess moisture from the vegetables.
After 2 hours, transfer the mixture to a colander and rinse thoroughly under cold running water to remove the salt. Allow it to drain completely.
In a large stock pot or Dutch oven, combine the sugar, apple cider vinegar, mustard seeds, turmeric powder, celery seeds, ground ginger, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat.
Once the vinegar mixture reaches a boil, reduce the heat to medium and add the drained vegetables to the pot. Stir everything together to coat the vegetables in the pickling liquid.
Simmer the mixture for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Remove the pot from heat and allow the chow chow to cool slightly.
Transfer the chow chow into sterilized mason jars, leaving about 1/2 inch of headspace at the top of each jar. Seal the jars with lids and rings.
If desired, process the jars in a boiling water canner for 10 minutes to create a shelf-stable product. Otherwise, store the chow chow in the refrigerator for up to 3 months.
Serve as a topping or side dish with your favorite meals. Enjoy!
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 555.8 g | 202% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 493.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5101 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
