Summer will soon come to an end. A once bountiful garden will struggle to produce. The shorter days and cooler nights take a toll on fruits and vegetables. Tomatoes stop turning from green to red. Pepper plants are not a vigorous as they were only a few weeks earlier. It is this time of the season when using up the final harvest brings about creativity. Once such recipe born out of a creative collective of Southern folks is Chow Chow Relish.
Canning is something I have yet to tackle. However, my parents canned for years and years. So this is a guest post of sorts with the recipe coming from my mom. The chow chow relish they canned is in the photo. I had a few conversations with mom to go over the steps. I’ll check with her if any questions arise. Preserving family recipes is very important and I can’t think of a better place to save and share it than right here on this blog.
What to do with chow chow relish? Use it anywhere you would a pickle relish. It is a sweet/hot condiment that has a surprising depth of flavor. Plus you can change it up to your taste or use other vegetables in the mix. Southerners will serve it with black-eyed peas, pinto beans, and cornbread. It is incredible with cornmeal dusted pan-fried trout or catfish.
How do you preserve your harvest? To this point my only method has been freezing. I do want to tackle canning one day. Dehydrating is also on the to-do list. At least I have a resource for some great recipes thanks to this Sunday Supper event hosted by Heather at Hezzi-D’s Books and Cooks. Scroll down to see the recipe list. Click on the links to visit and read about each one. Enjoy your summer and preserve the goodness for the winter to come!
- 4 quarts green tomatoes (from ¾ peck basket, about 10 pounds)
- 6 cups chopped onions (about 3½ pounds)
- 1 medium-large cabbage
- 2 quarts chopped bell pepper (green & 1 red, about 14 large)
- 4 hot banana peppers
- 3 cayenne peppers
- ½ cup salt
- 8 cups apple cider vinegar (5% acidity)
- 4 cups sugar
- 1 tablespoon ground mustard
- 3 tablespoons mustard seed
- 1 tablespoon turmeric
- 2 tablespoons allspice
- Finely chop all the vegetables in batches in a food processor fitted with a knife blade.
- Mix chopped vegetables together in a very large non-reactive container. Sprinkle ½ cup salt over and let set at least 4 to 5 hours or overnight.
- Drain the vegetables and squeeze out as much liquid as possible.
- In large boiler, mix apple cider vinegar and sugar.
- Combine the ground mustard, mustard seed, celery seed, turmeric, and allspice in a spice bag. Add the spice bag to the liquids.
- Bring to boil then reduce heat and simmer 5 minutes.
- Add the drained vegetables and bring back to a boil. Reduce heat and simmer 20 minutes.
- Pack the chow chow mix while it's hot into sterililzed pint canning jars. Use caution while working with the hot mix and jars. Leave about a ¼ to ½ inch head space in each jar. Wipe the mouth of the canning jar clean and seal the jar with canning lid and rings. Lids should properly seal and make a popping sound while cooling. The seals are good if they stay depressed in the middle.
Ready to preserve your harvest? Check out these recipes by talented Sunday Supper bloggers:
- Apricot Ginger Jam from Happy Baking Days
- Banana Jam from Killer Bunnies, Inc
- Blueberry Cheesecake Ice Cream from Gotta Get Baked
- Blueberry Lemon Basil Jam from Daily Dish Recipes
- Candied Watermelon Rind from What Smells So Good?
- Fig and Strawberry Jam from Jane’s Adventures in Dinner
- Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
- Mulberry Jam from Curious Cuisiniere
- Quick Peacharine Chutney from Shockingly Delicious
- Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
- Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
- Fireweed Jelly from The Foodie Army Wife
- Flavoured Butters from Small Wallet, Big Appetite
- Gravlax from That Skinny Chick Can Bake
- Corn Cob Jelly from Blueberries and Blessings
- Deep South Dilly Beans from Eat, Move, Shine
- Fermented (Sour) Pickles from Growing Up Gabel
- Fire Roasted Salsa from Peanut Butter and Peppers
- Hot and Spicy Giardiniera from The Messy Baker
- Hot Italian Giardiniera from Healthy. Delicious.
- Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
- Oi Kimchi (Korean Cucumber Kimchi) from Kimchi MOM
- Refrigerator Dill Pickles from Country Girl in the Village
- Spicy Sweet Tomato Chutney from Food Lust People Love
- Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement