Relishes have always held a special place in our hearts, especially in Southern cuisine. They possess the remarkable ability to elevate a dish from mundane to magical. One such relish, the chow chow, is a pickled delight that varies in flavor from tangy to spicy, or sometimes both! Drawing inspiration from Pioneer Woman, I've crafted a chow chow recipe with a delightful balance of flavors. I remember my first attempt at making this: I was taken aback by its depth of flavor and how it complimented my dishes. Now, I'm sharing my secret with you!
Ingredients
- Green tomatoes — 4 cups, finely chopped
- Onions — 2 cups, finely chopped
- Green bell peppers — 1 cup, finely chopped
- Red bell peppers — 1 cup, finely chopped
- Cabbage — 2 cups, shredded
- Fresh corn kernels — 1 cup
- White vinegar — 2 cups
- Sugar — 1 ½ cups
- Mustard seeds — 2 tbsp.
- Turmeric — 1 tsp.
- Ground ginger — ½ tsp.
- Red pepper flakes — ½ tsp. (adjust for heat)
- Salt — 2 tsp.
Instructions
- In a large pot, combine green tomatoes, onions, green and red bell peppers, cabbage, and corn. Sprinkle with salt, mix well, and let it sit for about 3 hours.
- After the vegetables have sat for a while, drain any liquid that has accumulated.
- Place the pot on the stove and add white vinegar, sugar, mustard seeds, turmeric, ground ginger, and red pepper flakes. The mixture of vinegar and spices was a combination I tweaked over time to get just the right balance of tang and spice.
- Bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally.
- Once the chow chow has thickened and the vegetables are tender, remove from heat. Allow it to cool slightly.
- Spoon the chow chow into sterilized jars, leaving about a half-inch of space at the top. Seal the jars tightly.
- For long-term storage, process the jars in a boiling water bath for 10 minutes. If you plan to consume them sooner, simply refrigerate after cooling.
Substitutions
- White vinegar — Apple cider vinegar can be used for a slightly sweeter and more nuanced flavor profile.
- Sugar — If you prefer a less sweet relish, reduce the sugar or consider using honey for a natural sweetness.
- Red pepper flakes — Fresh chopped jalapeños or serrano peppers can add a more vibrant kick to the chow chow.
Variations
- Add some fruitiness — For a unique twist, add finely chopped green apples or pear to the mix. The subtle sweetness complements the tangy vinegar beautifully.
- For a thicker consistency — Add a tablespoon of cornstarch mixed with water towards the end of the simmering process. This creates a slightly gelatinous texture, which I personally love.
Equipment
- Large pot
- Sterilized jars with lids
- Measuring cups and spoons
Storage
- Stored in a cool, dark place, the sealed jars will last for up to a year. Once opened, refrigerate and consume within a month.
Pro Tips
- Flavor melding — While the chow chow is delicious right after it's made, it becomes even more flavorful after sitting for a few days. The ingredients meld together, creating a symphony of tastes.
- Pairing — This relish pairs wonderfully with grilled meats, hot dogs, and burgers. You can even stir it into salads for an added zing!
