Recipes Chowchow Be the first to rate & review! Chowchow, a slightly tangy Southern vegetable relish, is terrific with everything from hot dogs to cornbread and is a perfect way to preserve summer produce like bell peppers and green tomatoes. By Linton Hopkins Linton Hopkins Linton Hopkins is the internationally acclaimed chef and owner of Hopkins and Company. The Atlanta native is known for his deceptively simple cooking style that celebrates local produce and community-driven cuisine, with restaurants that embody his Southern heritage.Expertise: cheese, Southern cuisine, vegetable cookery, whole animal philosophy, steaks.Experience: With deep Atlanta roots, Linton Hopkins is a graduate of Westminster and Emory University, as well as the Culinary Institute of America. In 2004, he opened his first restaurant, the now-closed Restaurant Eugene in Atlanta, with his wife Gina, the co-founder and co-CEO of Hopkins and Company. The duo proceeded to open Holeman and Finch Public House in 2008, followed by Holeman and Finch Bottle Shop in 2011, and two locations of H&F Burger and Hop's Chicken at Ponce City Market in 2015. In summer 2017, they opened C. Ellet's, a modern American steakhouse in The Battery Atlanta, followed by The Buttery ATL marketplace in late 2020.In 2009, Hopkins was named one of Food & Wine's Best New Chefs and in 2012, Food & Wine named him Best of the Best. Hopkins also received the prestigious James Beard Award for Best Chef: Southeast in 2012 and was named champion of Iron Chef: Atlanta, moving on to take the silver medal on Iron Chef: America after facing Japanese chef Masaharu Morimoto.Linton has served as president of the Southern Foodways Alliance, partnered with Michelle Obama to celebrate the First Lady's Chef's Move to Schools Initiative, and additionally supports the James Beard Women in Culinary Leadership Program. Food & Wine's Editorial Guidelines Updated on October 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 1 hrs 15 mins Total Time: 2 hrs 45 mins Yield: 6 quarts Ingredients 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 Directions 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. Rate it Print