Right here’s a straightforward recipe for chow chow- a candy, tangy Southern relish made with pickled inexperienced tomatoes, cabbage, and bell peppers. Refrigerate or see notes for canning directions.
I grew approach too many tomatoes this 12 months and have a mountain of inexperienced tomatoes sitting on my kitchen counter as I kind. I’ve been exploring all of the methods to make use of them- and I’ve to say- this inexperienced tomato chow chow recipe is my favourite to date!
This Chow CHow Recipe is SO GOOD!
Not overly candy and never overly acidic, this pickled relish is completely balanced. We’ve in the reduction of on the sugar on this recipe and use white wine vinegar, tempering the acidity. I can simply eat it straight out of the jar.
I’m so excited so that you can strive it. It’s an effective way to make use of up your inexperienced tomatoes! It retains within the fridge for as much as 2 months. On the lookout for canning directions? See our recipe notes!
What’s Chow Chow Relish?
Chow Chow is a pickled relish or condiment sometimes comprised of chopped greens, together with inexperienced tomatoes, onions, and bell peppers, which have been pickled together with spices and vinegar.
Inexperienced Tomato Chow Chow Components
Agency Inexperienced Tomatoes: The centerpiece of Chow Chow, the inexperienced tomatoes contribute to the contemporary backyard style.
Inexperienced cabbage: Helps draw out moisture to create the perfect texture, whereas including a mildly peppery taste.
Bell pepper: Use pink bell pepper, inexperienced bell pepper, or poblano pepper for a crunchy, candy chunk.
White onions and garlic cloves: Add deliciously pungent and fragrant style.
Salt: Helps draw out moisture earlier than pickling the veggies.
1. Salt the greens. Chop all the veggies. To a big pot or Dutch oven, add diced tomatoes, cabbage, onion, bell peppers, and garlic cloves. Cowl with 6 cups of water and a couple of tablespoons of salt. Combine, then let sit for at the least 2 hours or as much as 8.
2. Drain and reserve the brine. Drain the veggies, reserving 1/2 cup of the salt water.
3. Simmer the brine. To the identical pot, add vinegar, sugar, spices, bay leaf, and 1/2 cup of salt brine. Simmer over medium warmth to dissolve the sugar.
4. Simmer with the veggies. Add the veggies again to the pot, stir, and produce to a boil. Cowl and simmer 10 minutes, then stir in chopped cilantro if utilizing. (If canning, see notes!)
5. Switch to a jar. Fastidiously pack the combination right into a clear quart jar. It helps to make use of a canning funnel. The liquid ought to simply barely cowl the veggies when packed down.
6. Seal and refrigerate. This can maintain for as much as 2 months. See notes for canning directions!
Serving ideas
Chow Chow is the proper relish, condiment, or facet dish. As a relish, it may be used on sizzling canine, burgers, or sandwiches. We particularly adore it on our Veggie Burger and Tempeh Reuben Sandwich. Or spoon it over crackers or crostini with a smear of cream cheese for a tasty appetizer!
Storage
As soon as packed right into a jar, your Chow Chow will maintain within the fridge for as much as 2 months. In the event you comply with the recipe notes for canning and seal it correctly, it may be saved in a cool darkish place for just a few years.
FAQs
What’s the distinction between Chow Chow and relish?
The primary distinction is the greens used. Chow Chow might be made with a wide range of greens, however mostly tomatoes, cabbage, and onions. Relish is usually made with cucumbers.
Why do they name it Chow Chow?
The origin of the title “Chow Chow” remains to be up for debate, however a number of theories embody the French phrase “chou” which suggests cabbage, the Chinese language phrase for “edible”, or from Pennsylvania German and Dutch settlers who introduced their love of relishes to the South. As we speak it’s a staple of Southern delicacies.
What’s Chow Chow fabricated from?
Inexperienced tomatoes, cabbage, onions, and bell peppers are the commonest substances utilized in Southern Chow Chow.
We hope you take pleasure in this simple Chow Chow recipe and discover many makes use of for it!
Learn how to make Southern chow chow relish with inexperienced tomatoes, bell pepper, and cabbage. It makes a 1-quart jar (or 2-pint jars), plus canning directions are included within the notes.
Place the diced tomatoes, cabbage, onion, bell peppers, and garlic cloves in a big pot or dutch oven. Cowl with 6 cups water and a couple of tablespoons salt. Combine and let stand at the least 2 hours or as much as 8.
Drain the chopped greens, reserving ½ cup of the salt water brine.
In the identical pot, add the vinegar, sugar, spices, bay leaf and the ½ cup of salt brine. Deliver to a simmer over medium warmth, dissolving the sugar.
Add the strained veggies, give a stir, and produce to a boil, cowl, and simmer gently for 10 minutes. Stir in chopped cilantro if utilizing. See notes for canning.
Pack the combination right into a clear quart jar; the liquid ought to simply barely cowl the veggies when packed down.
Seal and refrigerate for as much as 2 months.
Notes
Water bathtub canning directions: Ensure to make use of white vinegar or apple cider vinegar if canning this recipe (it wants larger acidity). Add one other 1/4 cup sugar if you happen to like. Observe directions by step 4. Deliver chow chow to a gradual simmer, and pack it sizzling into sterile canning jars utilizing a canning funne, leaving ½ inch of headroom. Take away any air bubbles with a knife. Wipe the highest of the jars clear with a vinegar-soaked fabric, and high the jar with a sterile lid and ring. Tighten to finger tight. Course of the jar in a boiling water bathtub (one inch of water should cowl the jar upright) for 10 minutes. Fastidiously raise the jar from the recent water bathtub and go away it undisturbed till absolutely cooled, about 8 hours. If the lid stays sunken in once you press down on it, it’s sealed and shelf-stable and might be saved in a cool, darkish place for just a few years. In any other case, if is just not sealed, refrigerate.
