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!
Chow Chow Relish
Ingredients
- 4 quarts green tomatoes from 3/4 peck basket, about 10 pounds
- 6 cups chopped onions about 3 1/2 pounds
- 1 medium-large cabbage
- 2 quarts chopped bell pepper green & 1 red, about 14 large
- 4 hot banana peppers
- 3 cayenne peppers
- 1/2 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
Instructions
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Finely chop all the vegetables in batches in a food processor fitted with a knife blade.
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Mix chopped vegetables together in a very large non-reactive container. Sprinkle 1/2 cup salt over and let set at least 4 to 5 hours or overnight.
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Drain the vegetables and squeeze out as much liquid as possible.
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In large boiler, mix apple cider vinegar and sugar.
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Combine the ground mustard, mustard seed, celery seed, turmeric, and allspice in a spice bag. Add the spice bag to the liquids.
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Bring to boil then reduce heat and simmer 5 minutes.
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Add the drained vegetables and bring back to a boil. Reduce heat and simmer 20 minutes.
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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 1/4 to 1/2 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.
Recipe Notes
A recipe for chow chow relish. Chow Chow is made with green tomatoes, cabbage, onion, peppers, and spices including turmeric, mustard, and allspice.
Ready to preserve your harvest? Check out these recipes by talented Sunday Supper bloggers:
Cool Condiments:
- Chow Chow Relish from Magnolia Days
- Homemade Hot Dog Relish from Juanita’s Cocina
Fabulous Fruits:
- 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
Vivacious Vegetables:
- 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
Stacy says
My grandmother and her sisters made chow chow every year and shared the bounty with all of us. Like with their homemade pepper sauces, there was a gentle rivalry about whose chow chow was best. I always preferred my own grandmother’s. Not too sweet, just the right amount of pickle and spice. I have the recipe but have yet to tackle it. Thanks for sharing yours, Renee, and for the reminder that I need to do this. And soon.
Renee says
I really don’t think there are two chow chow recipes that are the same and each one can vary from year to year depending on what is in the garden. I like ones with a little heat, probably because I’m used to my parent’s one with the peppers.
Hezzi-D says
This sounds great! I’m not a huge fan of regular relish but I like how yours has cabbage and peppers and lots of spices. Delicious!
Renee says
Thanks Heather!
Helene D'souza says
Interesting recipe, the first time I hear of such a relish. I love the addition of tuermic and allspice makes it all the more exciting Renee. =)
Usualy I make jams or I pickle to preserve produce or we dry too. My parents would make condiments and lots of pickles.
Renee says
I can believe you have not heard of chow chow. It’s a southern thing here in the US. I do want to start preserving and canning more. Glad to see you are making jams and pickling.
Jennifer @ Peanut Butter and Peppers says
Wow, I never heard of this recipe before it sounds amazing. I love all of the flavors in it. I can’t wait to give it a try!
Renee says
Thanks Jennifer
Pam @ Blueberries And Blessings says
I made chow chow the first year I started canning and loved it! Yours looks amazing
Renee says
Thanks Pam. I sure would love to try yours. So many different variations to chow chow.
Jen @JuanitasCocina says
Linda loves chow-chow! I can’t wait to make this!
Renee says
Oh good! I hope Linda enjoys it when you make it for her.
Shannon @VillageGirlBlog says
I happily discovered chow chow in Arkansas when visiting family. I never, had a recipe. Thank you for sharing yours with us!
Renee says
Glad to hear chow chow is found in Arkansas. I doubt it can be found in lots of areas in the US.
Lori @ Foxes Love Lemons says
I’ve never tried chow chow relish, but spread on cornbread? I can just taste it now, and it’s amazing. Wow!
Renee says
Oh yes, on cornbread or mixed into beans like pintos or black-eyed peas.
Paula @ Vintage Kitchen Notes says
Besides the preserve itself, I love that your mom is your `guest post´ today! Never heard of chow chow, but I love the ingredients, all of them!
Renee says
Thanks Paula! I was so glad mom gave the me recipe to share (plus a few jars too).
Nicole @ Daily Dish Recipes says
Oh Renee, this looks so delicious, my mouth is watering at all the possibilities for this and where I could use it. Your mom is a brilliant woman and this recipe looks fabulous! 🙂
Renee says
Thanks Nicole! It really is amazing on all types of foods.
Sarah Reid, RHNC (@jo_jo_ba) says
I’m a relish FIEND, I can’t wait to try this!
Renee says
You will love it Sarah!
Amy Kim (@kimchi_mom) says
I’ve never heard of chow chow relish, but I love the sound of it!
My mom would can various pickles, jams and jellies every summer for years, but I have yet to try my hand at canning. The process looks a bit intimidating and I just fear that I may end up at the ER! I know, I really need to just get over it….
Renee says
My parents canned pickles, tomatoes, green beans, pepper sauce, and more. You do have to be careful dealing with the hot jars and hot relish.
Diana @EatMoveShine says
What a great recipe, Renee! I love that you are preserving your Mom’s recipe, too. I’ve seen chow chow in the stores, and had no idea how many wonderful ingredients are in it! Just lovely.
Renee says
You should buy one from the store just to get an idea of how it can taste. However, each recipe is so different depending on the veggies and spices used.
Jennie @themessybakerblog says
This may sound crazy, but I think I would scoop this right from the jar and into my mouth. It looks delicious.
Renee says
It doesn’t sound crazy at all Jennie. I can see that happening if you love relish.
Carla says
We ended up buying a jar of chow chow when we were vacationing in Tennessee. Now I know what it is exactly haha The only canning I’ve done is with jam.
Renee says
Oh how great you got some chow chow in Tennessee! Now you know how wonderful it is.
Camille says
I love all the relishes in this week’s theme! I’ve never heard of chow chow relish, but it sounds delicious.
Renee says
I love all the relishes too. I hope you get to try chow chow one day.
Shannon R says
My grandmother used to make chow chow all the time, I completely forgot about it. Thanks for the trip! It looks fantastic!
Renee says
Glad I could bring back memories of your grandmother and her chow chow. It’s amazing how food ties us to family and friends.
Nancy @ gottagetbaked says
I’ve never heard of this, Renee, but reading through the list of ingredients, my mouth was watering. I can just imagine who delicious it would taste on top of a hot dog or hamburger. I’ve never canned either – maybe you and I can start together, although I’m sure I’ll need way more help than you will! I’d probably just be an annoying hindrance, dragging you down 😉
Renee says
You would not be an annoying hindrance. It would be a blast to do some canning and learning all about it with you.
Sarah | Curious Cuisiniere says
I’ve heard of chow chow, but never know what it was until now. This is what I should have done with the green tomatoes last year! Looks like I’ll have to get some more this year!
Renee says
Yes! It’s the best for using green tomatoes.
Bill says
I haven’t had chow chow in years. My grandmother made it every year and this post brought back so many memories! It’s great on so many things! Thanks for a great post!
Renee says
Thank you Bill and I’m glad I helped to bring back memories of your grandmother and her chow chow.
Family Foodie says
I love everything about this… especially that it has some heat! Putting that on top of a piece of trout sounds delish!
Renee says
You would love it Isabel. It’s so good on seafood.
Katy says
What a lovely recipe! i’ve never heard of it before, but I love the heat and spice in it! We don’t really have green tomatoes over here – would red ones do?!
Renee says
I’ve never heard of chow chow being made with red tomatoes. I think it may be too acidic at that point. I would stick with green tomatoes.
Laura | Small Wallet, Big Appetite says
You know I remember seeing this when we lived in Texas but never tried it. If I end up with as many green tomatoes as I did last year I think I need to give this a try.
Renee says
It’s such a great relish Laura. I hope you do give it a try.
Kim | a little lunch says
Every element of deliciousness is in your parents’ chow chow recipe… hot, sweet, savory… yum. Wish I hadn’t given away my canning set when we moved, but I’ll make do. (Isn’t that the hallmark of the South?!) Thanks.
Renee says
Yes, making do with what you have is a true hallmark of the south.