Southern Chow Chow Recipes

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CHOW CHOW GREEN TOMATO RELISH RECIPE

Steps:

• Gather the ingredients.
• Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
• Prepare the canner and jars . Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. We usually fill it about halfway and keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan. Put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• Drain the vegetables and rinse thoroughly.
• In a large nonreactive kettle, combine the vinegar, brown sugar, celery and yellow mustard seeds, and red pepper flakes. Bring to a boil. Reduce heat to medium-low and continue simmering for 5 minutes.
• Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately 1/4-inch headspace.
• With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars. Close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle, and add more water so that it is at least 1 inch above the jars.
• Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
• Check for seals . The middle of the caps should have made a popping sound while cooling and will stay depressed.