Servings
Font
Back
0 from 6 votes

Chow Chow Relish

This easy-to-make recipe for Chow Chow relish makes a sweet, tangy, and totally versatile relish. Try your hand at this Southern classic!

Prep Time
40 mins
Cook Time
40 mins
Chill Time
4 hrs
Total Time
5 hrs 20 mins
Servings: 24
Calories: 63 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 lbs large green tomatoes quartered
  • 2 medium yellow onions peeled and quartered
  • 2 medium red yellow or orange bell peppers, seeded and quartered
  • 2 large green bell pepper seeded and quartered
  • 4 cups green cabbage 1/2 cored and quartered
  • 1/4 cup kosher salt
  • 4 cups white vinegar
  • 1 cup sugar
  • 1 tbsp yellow mustard seeds
  • 1 tsp pink peppercorns
  • 1 teaspoon celery seed
  • 1/2 tsp Turmeric optional

Instructions

    Cup of Yum
  1. Using a food processor and working in batches as not to puree, chop the vegetables into fine pieces. Place in a non-reactive glass, ceramic or enamel bowl. Sprinkle the salt on top and work in using your hands to distribute thoroughly. Cover and chill 4 hours minimum or overnight.
  2. In a large pot add the vinegar, sugar, mustard seeds, peppercorns and celery seed. Bring to a boil, stirring to dissolve sugar. Turn heat to low, cover and cook for 10 minutes.
  3. Drain vegetables in a colander and drain, pressing to extra juices. Do not rinse under water. Carefully add to the pot of brine and bring to a boil again. Cook for another 10 minutes, stirring often.
  4. Clean 4-6 pint canning jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
  5. Carefully remove jars from hot water, shaking off excess water. Pour hot chow chow into hot jars, leaving 1/2-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
  6. Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 10 minutes, adjusting for altitudes (see below).
  7. Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you hear dit pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
  8. Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.

Notes

  • Processing Altitude Times
  • The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
  • Altitude in Feet >> Increase Processing Time
  • 1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 min
  • Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.

Nutrition Information

Calories 63kcal (3%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 0.4g (1%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Sodium 1188mg (50%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 603IU (12%) Vitamin C 35mg (39%) Calcium 20mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 63

% Daily Value*

Calories 63kcal 3%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 0.4g 1%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Sodium 1188mg 50%
Potassium 158mg 3%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 603IU 12%
Vitamin C 35mg 39%
Calcium 20mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.