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© Tina Rupp


  • ACTIVE: 1 HR 15 MIN
  • TOTAL TIME: 2 HRS 45 MIN plus overnight salting
  • SERVINGS: makes 6 quarts

Chowchow, a slightly tangy Southern vegetable relish, is terrific with everything from hot dogs to corn bread and is a perfect way to preserve summer produce like bell peppers and green tomatoes.

  1. 4 pounds green bell peppers, cut into 1/4-inch dice
  2. 4 pounds red bell peppers, cut into 1/4-inch dice
  3. 3 pounds green tomatoes, cut into 1/4-inch dice
  4. 4 pounds sweet onions, cut into 1/4-inch dice
  5. One 3 1/4-pound head of green cabbage, cored and finely chopped
  6. 1/2 cup kosher salt
  7. 6 cups sugar
  8. 4 cups cider vinegar
  9. 2 cups water
  10. 2 tablespoons yellow mustard seeds
  11. 1 tablespoon dry mustard
  12. 1 tablespoon crushed red pepper
  13. 1 tablespoon celery seeds
  14. 2 teaspoons ground ginger
  15. 1 1/2 teaspoons turmeric
  1. In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
  2. Drain the vegetables, discarding the liquid. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
  3. To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.
Notes Plus: Canning 101 for information on basic canning equipment and techniques.
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