Ella's Chow-Chow

Submitted by BeachGirl

"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."

 

• Ready In: 2hrs
• Ingredients: 15
• Yields: 6-8 pints

ingredients

• Any combination of the following to make 6 quarts of chopped vegetables

• 2 quarts chopped cabbage (or cabbage & cauliflower)
• 1 quart chopped green tomato
• 1 pint grated carrot (I prefer California grown)
• 1 pint chopped green peppers or 1 pint red pepper
• 1 quart chopped peeled firm pear (do not ripen)
• 1 quart chopped onion
• 1⁄2 cup canned sliced jalapeno pepper (optional)
• 1 teaspoon crushed red pepper flakes (optional)

• SYRUP

• 1 quart distilled white vinegar (5% acidity)
• 1⁄2 cup flour (for thickening the sauce) (optional)
• 1 tablespoon salt
• 2 cups granulated sugar
• 1 1⁄2 tablespoons celery seeds
• 1 tablespoon ground turmeric
• 1 1⁄2 tablespoons dry ground mustard

directions

1. 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).
2. In large pot, stir dry ingredients together, then add liquid ingredients.
3. Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
4. Add chopped vegetables and bring to a boil.
5. Cook 5 minutes on simmer until vegetables are hot.
6. Pack into hot, sterilized jars and seal with hot sterilized lids.
7. Invert and let rest for 2 minutes.
8. Turn right-side-up and let cool.
9. When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
10. NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.

Reviews

[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!

 

[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!

 

[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!