Southern Chow Chow Relish 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.

HOMEMADE CHOW CHOW RELISH

Steps:

• Add the chopped vegetables to a large bowl (6 quarts) and cover with the salt. Gently mix then cover the bowl and refrigerate overnight.
• Next, drain the liquid from the vegetables (do not rinse). Set aside.
• In a large pot over medium heat; combine the vinegar, sugar, mustard, and spices then bring to a simmer, stirring until the sugar is dissolved.
• Next, add the vegetables to the brine and return to a simmer then cook 15 to 20 minutes.
• Pack the chow chow relish in sterile jars leaving ½ inch of head space; cover with lids and secure the lids with bands.
• Process in a water bath or steam canner for 10 minutes.
• Carefully transfer the hot jars to a towel lined countertop and allow to cool overnight. You should hear jar lids ping letting you know that they are properly sealed. (See Notes)

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

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.