Southern Chowchow
If you've never had Southern Chowchow then you're in for a treat! This pickled vegetable relish is the perfect way to use up end of the season vegetables or to save those odds and ends veggies in your fridge before they go bad. The tangy chowchow is perfect for serving on top of hotdogs, to garnish deviled eggs, or to give sides and salads a burst of fresh garden flavor.
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Servings: 9 cups; 18 (½-pint) jars
Equipment
- chef's knife
- dry measuring cups
- measuring spoons
- liquid measuring cup
- food processor
- canning set (optional)
- very large mixing bowl
- large nonreactive pot
- canning jars, lids, and rings
Ingredients
- ½ medium head cabbage (about 4 cups)
- 1 large Vidalia onion
- 3 green tomatoes, stemmed
- 2 red bell peppers, stemmed, seeded, and membranes removed
- 2 green bell peppers, stemmed, seeded, and membranes removed
- ¼ cup kosher salt
- 3 ½ cup distilled white vinegar
- 1 cup sugar
- 2 teaspoon ground dry mustard
- 2 teaspoon mustard seeds
- 2 teaspoon celery seed
- 1 teaspoon turmeric
Instructions
- Cut the vegetables into large chunks. Chop the vegetables separately into very small pieces with a food processor.
- Combine the chopped vegetables in a very large bowl. Sprinkle with the salt and toss well to combine. Cover and refrigerate for at least 4 hours and up to overnight.
- Drain the vegetables in a colander (do not rinse). Make the brine: Combine the vinegar, sugar, ground mustard, mustard seeds, and turmeric in a large nonreactive pot. Bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the vegetables to the brine and return to a boil. Reduce the heat to low and simmer, covered, for 10 minutes, stirring occasionally.
- Pack the chowchow in hot sterilized glass jars. Wipe the rims and jars and seal with the lids and rings. Process using a canning setup or if planning to store in the refrigerator, let the chowchow come to room temperature before refrigerating.