Chow Chow Relish Recipe: A Tangy, Sweet, and Spicy Delight
Chow chow relish, a vibrant and flavorful condiment, is a true testament to the magic of preserving summer's bounty. This recipe guides you through creating a homemade batch that's perfect for adding a zing to your meals all year round. Get ready to experience a delightful blend of sweet, tangy, and spicy notes that will leave you wanting more!
Ingredients You'll Need:
This recipe yields approximately 4 pints of chow chow relish. Adjust quantities proportionally if you need more or less.
- Vegetables:
- 6 cups chopped green tomatoes (about 4 lbs)
- 3 cups chopped green bell peppers (about 2 large)
- 2 cups chopped onions (about 2 medium)
- 2 cups chopped cabbage (about 1 small head)
- 1 cup chopped cauliflower (about ½ small head)
- 1 cup chopped celery (about 2 stalks)
- Spice and Flavor Boosters:
- 1 cup cider vinegar
- 1 cup white vinegar
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons mustard seeds
- 2 tablespoons celery seeds
- 1 tablespoon turmeric
- 1 tablespoon ground ginger
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (or more, to taste)
- ½ teaspoon black pepper
Step-by-Step Instructions:
Follow these steps carefully to achieve the perfect chow chow relish:
1. Prepare Your Vegetables:
Wash and thoroughly chop all the vegetables. Consistency is key here; aim for roughly similar-sized pieces for even cooking.
2. Combine the Ingredients:
In a large, heavy-bottomed pot (stainless steel or enamel-lined), combine all the chopped vegetables, vinegars, sugars, mustard seeds, celery seeds, turmeric, ginger, salt, red pepper flakes, and black pepper. Stir well to ensure everything is evenly distributed.
3. Simmer to Perfection:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 45-60 minutes, or until the vegetables are tender-crisp. Stir occasionally to prevent sticking.
4. Canning (Optional):
If you plan to can your chow chow for long-term storage, sterilize your jars and lids before proceeding. Carefully ladle the hot relish into the sterilized jars, leaving about ½ inch of headspace. Remove any air bubbles and wipe the rims clean. Secure the lids and rings tightly.
5. Process in a Water Bath (If Canning):
Process the jars in a boiling water bath for 15 minutes (adjust processing time based on your altitude; consult a reputable canning guide for accurate information). Remove the jars and let them cool completely. You should hear a "pop" as the jars seal.
6. Enjoy!
Whether you've canned your chow chow or are enjoying it fresh, it's best to let it rest for at least a week before serving. This allows the flavors to meld and deepen. Serve your delicious homemade chow chow relish with your favorite meats, cheeses, or as a flavorful condiment for sandwiches, burgers, or hot dogs.
Tips for the Best Chow Chow:
- Vegetable Variety: Feel free to experiment with different vegetables. Adding carrots, shredded zucchini, or even some diced green chilies can add interesting twists.
- Spice Level: Adjust the amount of red pepper flakes to suit your spice preference.
- Sweetness Balance: Modify the sugar levels based on your taste.
- Storage: Uncanned relish should be stored in the refrigerator for up to 2 weeks.
This chow chow relish recipe is a fantastic way to preserve the taste of summer. Enjoy the process, and savor the delicious results! Let us know in the comments how your homemade chow chow turned out!
