Carolina Chow-Chow Relish
A tangy pickled relish of chopped cabbage, green tomato and peppers, put up each fall to accompany beans, greens and barbecue through winter.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 40 kcal
Equipment
- •Large pot
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0
- carbs
- 9
- protein
- 1
- calories
- 40
Instructions
- 1
Toss the chopped green tomato, cabbage, bell peppers, and onion with salt in a large bowl.
- 2
Let the mixture sit for 1 hour. Drain and rinse it well.
- 3
Mix the cider vinegar, sugar, mustard seed, and turmeric in a large pot. Bring it to a boil.
- 4
Add the drained vegetables. Simmer for 15-20 minutes until slightly softened but still crisp.
- 5
Ladle the hot relish into clean jars.
- 6
Process jars in a boiling water bath for 10 minutes for pantry storage, or cool and refrigerate.
- 7
Let the flavors develop for at least a day before serving.
Chef's tips
Salt the chopped vegetables and let them sit an hour to pull out extra water so the relish stays crisp. Process jars properly in a water bath if storing them on a shelf.
Storage
Refrigerate up to 3 weeks unprocessed, or process in a water bath for shelf-stable storage up to a year.
Reheating
Serve cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Skipping the salting step, which makes the relish too watery
- •Not boiling the jars long enough when canning for shelf storage
Serving suggestions
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