- 4 pounds green bell peppers, cut into 1/4-inch dice
- 4 pounds red bell peppers, cut into 1/4-inch dice
- 3 pounds green tomatoes, cut into 1/4-inch dice
- 4 pounds sweet onions, cut into 1/4-inch dice
- One 3 1/4-pound head of green cabbage, cored and finely chopped
- 1/2 cup kosher salt
- 6 cups sugar
- 4 cups cider vinegar
- 2 cups water
- 2 tablespoons yellow mustard seeds
- 1 tablespoon dry mustard
- 1 tablespoon crushed red pepper
- 1 tablespoon celery seeds
- 2 teaspoons ground ginger
- 1 1/2 teaspoons turmeric
How to make this recipe
In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
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.
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.