Chowchow
A classic Southern relish made with chopped green cabbage, tomatoes, peppers, and onions pickled in a tangy-sweet vinegar brine with mustard and turmeric. This crunchy condiment is perfect for serving alongside beans, vegetables, or sandwiches.
Ingredients
- •1 head small green cabbage
- •1 large sweet onion
- •1 large green bell pepper
- •1 large red bell pepper
- •2 Tbsp pickling salt
- •1 Tbsp yellow mustard seeds
- •1½ cups apple cider vinegar
- •1½ cups distilled white vinegar
- •2 cups cane sugar
- •1 Tbsp yellow mustard
- •1 tsp ground turmeric
- •2 cloves garlic
- •finely chopped
Cooking Instructions
- 1.
Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
480 min
- 2.
Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
12 min
- 3.
Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
80 min
- 4.
Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about 1/2" space at the top of each jar. Cover and chill.
15 min
- 5.
Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.