Chow-Chow Relish
A tangy, mildly spiced pickled vegetable relish traditionally canned in late summer to brighten winter meals.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Large pot
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0
- carbs
- 10
- protein
- 1
- calories
- 45
Instructions
- 1
Put the chopped green tomatoes, cabbage, bell pepper, and onion into a large bowl.
- 2
Sprinkle with salt and toss to coat. Let the vegetables drain in a colander for 2-3 hours.
- 3
Rinse the vegetables thoroughly and drain them well.
- 4
Mix the vinegar, sugar, mustard seed, celery seed, and turmeric in a large pot. Bring to a boil.
- 5
Add the drained vegetables. Simmer for 15-20 minutes until they soften slightly.
- 6
Spoon the hot relish into clean, sterilized jars and seal tightly.
- 7
Process the jars in a boiling water bath for 10 minutes for shelf storage, or cool and refrigerate.
Chef's tips
Salting and draining the chopped vegetables for a few hours keeps the relish crisp. Always sterilize your jars properly if storing them on a pantry shelf.
Storage
Properly canned jars keep up to 1 year in a cool pantry; opened jars refrigerate up to 1 month.
Reheating
Served cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Skipping the salting and draining step, which makes the relish watery and soggy
- •Failing to process the jars in a boiling water bath for safe shelf storage
Serving suggestions
Cooked Chow-Chow Relish?
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