Sweet and Spicy Garden Relish/ Chow-Chow

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
10
Yields:
9 1/2 pint jars
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ingredients

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directions

  • 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.
  • While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
  • Bring to a boil, reduce heat and simmer.
  • 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.
  • Pour the relish into hot, sterilized pint jars.
  • Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
  • Remove to a protected surface to cool, undisturbed, for 24 hours.

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Reviews

  1. 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.
     
  2. Very good. I used mostly cucumbers as the veggies with some jalapenos (seeded), red and yellow peppers and onion.
     
  3. I love this recipe..BUT... I don't like pickling spice. So I omitted the pickling spice and added 1 1/2 TBS of ground garam masala instead, along with 1/2 of the turmeric. IT IS DELICIOUS and has the warmth of Indian flavors. Great on everything. I could eat it right out of the jar.
     
  4. This was great. I thought it would be too sweet, but it wasn't. I also put the spices in a small tea sache to keep it out of the final product. Sealed beautifully. Can't wait to use it up!
     
  5. Love this, I did strain the pickling spice out. I also used zucchini and yellow squash. I substituted anaheim peppers for the bells. I can't wait to eat this on some buttermilk cornbread.
     
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Tweaks

  1. Super yummy! I grated 6 quarts of veggies and this made 4 1/2 pints. I subbed two chopped cucumbers for two of the bell peppers. Will definitely make again!!
     
  2. 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.
     

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