Chow Chow Relish
A good chow chow recipe to me is one that uses up vegetables growing in my garden at the end of the season. I like this particular version of a chow chow because it requires green tomatoes, cabbage and peppers, vegetables that I can easily find in my garden or at the market. This is a two-day recipe in that you chop the vegetables one day and let them sit overnight mixed with 2 tablespoons of salt. The next day, drain off the liquid and then the relish comes together quickly and easily.
YIELD : 7-250 ml jars
WATER BATH PROCESSING TIME: 5 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
- canning pot
- wire basket or tray for the bottom of the canning pot
- jar lift
- magnetic lid lifter
- 8-250 ml sterilized jars with lids and rings
- large fine mesh strainer
- 8-litre pot with a lid
- optional: food processor
The first day chop and salt:
- 4 cups green tomatoes about 2 lbs
- 3 cups cabbage about 8 ounces
- 2¼ cup green pepper about 3 medium
- 1½ cup red pepper about 2 medium
- 1 cup onion
- 2 tbsp pickling salt
The brine for the second day:
- 1¼ cups sugar
- 1¼ cups cider vinegar
- ½ cup water
- 2 tsp mustard seeds
- 1 tsp celery seeds
- ½ tsp ground turmeric
- The first day finely chop using a food processor or by hand the tomatoes, cabbage, green and red peppers and onion. If you are using a food processor, pulse the vegetables a portion at a time until all the vegetables are chopped. Place the vegetables in a large bowl or the stainless steel pot and mix in the 2 tablespoons of pickling salt. Cover and refrigerate overnight.
- Drain the vegetables and rinse with cool water. Drain a second time.
- To make the brine, combine the sugar, cider vinegar, water, mustard seeds, celery seeds and ground turmeric in an 8-litre pot. Heat to boiling. Add all the drained vegetables and return to boiling, stirring frequently. Once heated through (about 5 minutes), remove from the heat.
- Fill each jar and give ½" headspace. Run a thin plastic utensil or a chop stick along the inside of the jar to remove air bubbles.
- Wipe each jar rim with a paper towel or cloth dampened with hot water.
- Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
- Process using the boiling water method in a canning pot for 5 minutes.
- Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
- Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the relish without the rings on in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.
If you decide to use 500 ml jars, then process the relish in the water bath for 15 minutes.
Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 126mgPotassium: 30mgFiber: 1gSugar: 3gVitamin A: 120IUVitamin C: 6mgCalcium: 3mgIron: 1mg
Tried this recipe?Let us know how it was!