Tangy Southern Chow (Print Version)
# Ingredients:
→ Vegetables
01 -
2 large green tomatoes, diced and with seeds removed
02 -
10 cups cabbage, chopped up
03 -
1 green bell pepper, diced after seeding
04 -
1 jumbo Vidalia onion, diced into pieces
05 -
1 red bell pepper, seeded and diced into chunks
06 -
2 minced garlic cloves
→ Pickling Liquid
07 -
1 1/2 cups white vinegar, distilled
08 -
1 1/2 cups vinegar made from apple cider
09 -
1 1/2 tablespoons salt for pickling
10 -
3 cups sugar, granulated
→ Spices & Seasonings
11 -
1 teaspoon powdered turmeric
12 -
1 tablespoon ready-to-use mustard
13 -
2 teaspoons celery seed
14 -
1 tablespoon mustard seeds
15 -
1/2 teaspoon ginger, ground
16 -
2 teaspoons red pepper flakes for some spice (change the quantity to your liking)
17 -
1 teaspoon allspice
# Instructions:
01 -
Place your cabbage, green tomatoes, onion, and bell peppers in a big, non-metal mixing bowl. Add pickling salt and stir everything together. Cover and chill in the fridge for at least 8 hours or overnight to let the vegetables release their water.
02 -
Drain off the liquid that was drawn out of the vegetables during marination. This keeps the texture and taste just right.
03 -
In a large, non-metal pot, heat up the mustard seeds and celery seeds on medium-high heat for roughly a minute. Stir nonstop to keep them from burning.
04 -
Pour both types of vinegar, sugar, red pepper flakes, turmeric, allspice, ginger, and mustard into the pot with the toasted seeds. Bring it all to a boil and then simmer on low for 10 minutes so the flavors get a chance to mix together.
05 -
Add your drained vegetables along with the garlic into the pot with the simmering pickling mix. Stir to combine well. Turn the heat up until it boils for a few minutes, then lower it and let it simmer for 20 to 25 minutes. The cabbage should soften a little but still have a bit of crunch.
06 -
Take the pot off the heat and let it cool uncovered until it's at room temperature. Scoop the vegetables into sterilized jars using a slotted spoon, then pour in the remaining liquid evenly across the jars.
07 -
Cover the jars tightly and keep them in the fridge, where they’ll last up to a month. For longer storage, follow safe home canning steps (check out tips).
# Notes:
01 -
Want to can it? Use a water bath canner on sterilized jars for about 15–20 mins, leaving half an inch of space at the top.
02 -
Leave your chow chow in the fridge for a few days if you want the flavors to really develop and blend together.
03 -
Traditionally, chow chow is served alongside beans, greens, cornbread, or to top classic hot dogs and burgers.