CHOW CHOW (SWEET-AND-SOUR CABBAGE RELISH)
About 5 pint jars
Megan grew up eating this tangy pickle on everything from hot dogs to salmon cakes to pinto beans. It adds a bit of zest to foods that need enlivening, and we heartily recommend it as a pantry staple. To make Green Tomato Chow Chow, substitute 2 ½ pounds green, unripe tomatoes for the cabbage. Please read about pickling and How to Process.
Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars.
Have ready:
- 2 pounds green cabbage, cored and finely chopped
- 1 red bell pepper (about 8 ounces), diced
- 1 green bell pepper (about 8 ounces), diced
- 1 green, unripe tomato (about 8 ounces), diced
- 1 large sweet onion (about 12 ounces), diced
Bring to a boil in a large pot:
- 3 cups distilled white vinegar or cider vinegar
- 2 cups sugar
- 1 tablespoon yellow mustard seeds
- 1 tablespoon pickling salt
- 2 teaspoons celery seeds
- 1 teaspoon ground turmeric
- (1 teaspoon red pepper flakes)
Stir in the vegetables and simmer, stirring frequently, until they begin to soften, about 10 minutes. Ladle into the prepared jars and cover the vegetables with the brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.