Southern Chow Chow Relish Recipes

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.

HOMEMADE CHOW CHOW RELISH

Homemade Chow Chow Relish image

Hot Southern Chow Chow Relish recipe is a great way of preserving food and making a delicious relish to enjoy as a side, on beans, hot dogs and more.

Provided by Julia Jordan

Categories Sides

Time 1h45m

Number Of Ingredients 17

Ingredients

2½ pound Cabbage, chopped (may use up to 3 pound cabbage)
4 Medium Onions, chopped
5 Green Bell Peppers, chopped
4 Red Bell Peppers, chopped
4 Medium to Large Green Tomatoes, seeded and chopped
3 Jalapeno Peppers, seeded and chopped
½ cup Canning and Pickling Salt (or use Kosher Salt)
5 cups Granulated White Sugar
2 tablespoons of Prepared Mustard (I used French's)
1 tablespoon Mustard Seed
2 tablespoons Pickling Spice
½ tablespoon Turmeric
1 tablespoon Red Pepper Flakes
2 quarts White Vinegar (8 cups)
8 Pint Size Sterilized Canning Jars with Lids and Bands
Canning Tools - jar handler, funnel, air bubble remover, and a damp cloth
Water Bath or Steam Canner for processing (See Notes)

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)

Nutrition Facts : Calories 20 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Tablespoon, Sodium 5 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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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