A True Classic: Deep South Chow-chow Relish

By Kathy Smith

This particular chow chow course is really a favorite on pinto beans for some Southerners plus its even very good alongside hot dogs, hamburgers, sausages, pork, not to mention black-eyed peas. Chow chow works as a mildly hot and spicy veggie relish containing mustard.

Chow chow is commonly composed of diced green tomatoes, cabbage, mustard seed, onions, hot peppers, sweet peppers, and vinegar. Other optional ingredients include cucumbers, celery, carrots, beans, corn and cauliflower. Still, it isn't really a "strict" method and practically any excess fresh vegetables can be utilized such as cucumbers, radishes, and red tomatoes.

The term "relish" derives from the word "reles" meaning "something remaining" in Traditional French, which definitely agrees with this specific dish since there are so many different vegetables thrown in together to make the relish! Regardless of where chow chow originated, one thing is undoubtedly for absolutely certain: it has often been enjoyed in the Southerly U.S. for about 200 years.

This particular chow chow dish produces half-dozen pints.


nine pounds of green tomatoes half-dozen lbs of yellow or white onions, peeled and finely diced 1 cup of salt six cups of water four cups of white vinegar 4 tbsps of pickling spices two 1/2 lbs. white sugar two 1/2 lbs light brown sugar 1/2 cup of corn starch two teaspoons of dry mustard 1 tsp of turmeric 1 red bell pepper, seeded and finely diced four cloves of garlic, peeled and finely minced


Put all of the green tomatoes plus onions into a big bowl and add four cups of the water as well as all of the salt. Permit the mixture to sit over night (or at least eight hours, even a dozen hrs is best), covered up in your family fridge.

Drain well in a colander and next place the tomatoes and onions in a sizeable pan together with white vinegar, 2 cups of water and pickling spice.

Bring to a boil on top of high heat and next minimize high temperature to low and simmer for thirty minutes. Incorporate the white and brown sugar and let to simmer for another half-hour.

In a small bowl, mix the cornstarch, mustard and tumeric and - bit by bit - add it to the simmering pan, so that it is slowly and completely integrated. Add the diced red bell pepper and garlic cloves and simmer for the next 1 1/2 to 2 hrs or just up until thick. Put your chow chow in Tupperware and store in fridge or freezer up to half-dozen months.

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