Ella's Chow-Chow

"My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
2hrs
Ingredients:
15
Yields:
6-8 pints
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ingredients

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directions

  • If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
  • In large pot, stir dry ingredients together, then add liquid ingredients.
  • Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
  • Add chopped vegetables and bring to a boil.
  • Cook 5 minutes on simmer until vegetables are hot.
  • Pack into hot, sterilized jars and seal with hot sterilized lids.
  • Invert and let rest for 2 minutes.
  • Turn right-side-up and let cool.
  • When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
  • NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.

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Reviews

  1. Miz Mary
    I made this today and heat processed the jars for storage and gift giving. The yield to be right on target! I processed 1/2 pints for 20 minutes and everything sealed. The recipe never states a yield of 6 quarts. It calls for 6 quarts of raw vegetables. Perhaps Rita misread it. The flavor and texture was reminiscent of my grandnother's chow chow. I only used 4 quarts of vegetables-- so this can be stepped down to make smaller batches successfully. I had 5.5 pints of finished chow chow. Note: for uniformity of texture in the finished product do not use thick or pithy chunks of cabbage or the woody eye of the onion's root end. Thanks for a great relish that I have missed for years!
     
  2. julie r.
    i used cauliflower,carrots,onion,green peppers one red pepper(what i had)2 jalapenos and cabbage. my first time making it. i tasted a bit and i was really good. i made it for my bestfriend who saw it on the foodnetwork so i thought i'd give it a try!! can't wait for her to try it!
     
  3. Rita1652
    I did make a couple of changes! I just couldn`t put flour in so I didn`t. I added 1 quart of cauliflower,1 quart of carrots, 2 fresh jalapenos & besides the dry mustard I added mustard seeds. This didn`t make 6 quarts it made only 7 pints of very tasty & pretty relish! I do wish I doubled it!
     
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RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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