Sweet and Spicy Garden Relish/ Chow-Chow

Rita~'s Note:

A pickled relish is a cooked or pickled, coarsely or finely chopped vegetables (using what you have from cabbage to green tomatoes to zucchini just to have 4 quarts grated veggies before soaking) which is typically used as a condiment. I made this with a combination of home grown garden goodies. Served as a dipping sauce for breads or as a condiment to spread over the top of cornbread or top hot dogs and hamburgers, fresh grilled fish,chicken or mix with mixed with mayonnaise to make tartar sauce, and piccalilli can be mixed with mayonnaise or crème fraîche to make remoulade. Makes a great addition to a gift basket.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 9 1/2 pin ...

• 1 habanero , minced
• 8 cups grated zucchini (or yellow squash)
• 3 large onions , grated
• 2 large carrots , grated
• 4 large bell peppers (red and green)
• ½ cup salt
• 3 cups sugar
• 1 teaspoon turmeric
• 3 cups vinegar
• 2 tablespoons pickling spices

Directions:

1. Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container. Add salt, cover with water and allow to stand for 1 hour.
2. While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice. Bring to a boil, reduce heat and simmer.
3. Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil. Reduce heat; simmer 30 minutes. Stir frequently.
4. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.

Reviews

[RedHeadToToe]

This is soooo good. I did make some slight changes. I used cabbage instead of zukes or squash and I put the pickling spices into cheesecloth (using a little more than the recipe called for) just because I cannot imagine biting into the hard chunks of cloves, peppercorns, etc. Removed before adding the veggies. I only got 4 pints and some for a bowl to eat right away, but it tastes fantastic.

[georgiagourmet]

Wonderful recipe. I love the versatility of it because I can use what I have in my small garden. I don't have an over abundance of anything, much to my dismay, but I was able to come up with a combination that equaled 4 quarts (green tomatoes, cherry tomatoes, eggplant, cucumber, zucchini, jalapenos, cayenne peppers, bell peppers, garlic, onion, carrots). I chopped everything in the food processor and let it sit overnight as one reviewer suggested. Great flavor and with a hint of spice from the jalapenos. Love it! Can't wait for my husband to taste it. My yield was 5 pints.

[Chef #1358457]

A friend gave me the recipe from your site, as my garden is well over planted, and I have much excess. As a I am new to farming, but not new to canning , I made some of this Chow-chow, last week, filling 24 QT jars, (Trippled the recipe) did samples of it on blackened chicken at the farmers market in Alden, NY, and I now have people calling every day for this Chow-Chow. It is wonderful. The only things that I used, that was diffrent, as I have an abundance of them, were snap peas, and yellow beans, which I cut into1/8-1/4" pieces, I also added Green tomato's as well., My entire garden is represented in that Quart Jar. I just love making it, and its so good too.