Southern Sweet Chow Chow Relish Recipe 485

SOUTHERN CHOW CHOW

Southern Chow Chow image

Provided by Kardea Brown

Time 1h

Yield 2 quarts

Number Of Ingredients 15

Ingredients

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

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.

SOUTHERN SWEET CHOW-CHOW RELISH RECIPE - (4.8/5)

Southern Sweet Chow-Chow Relish Recipe - (4.8/5) image

Provided by Susan52

Number Of Ingredients 13

Ingredients

2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.
1/2 cup sweet onions chopped fine
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt
Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.
2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed

Steps:

Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool. This recipe doesn't have to sit before it's ready to eat. After it cools, you can start tasting it. You won't be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.

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