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Chow Chow Relish

I was wondering if anyone has a recipe for a chow chow relish. If you do I would like to have a copy of it.

Stormy from Madera, CA


Chow Chow Relish

Here is an old recipe, hope it is what you want:

Tomato/Celery Chow Chow

  • 1 peck half ripe tomatoes
  • 2 cups diced celery
  • 6 medium onions, chopped

  • 6 green sweet peppers, chopped
  • 2 qt. vinegar
  • 2-2/3 cup brown sugar
  • 1/2 cup salt
  • 1/4 tsp. nutmeg
  • 2 oz. mustard seed
Scald, peel, chop and drain tomatoes. Add celery, onion and peppers. Scald the vinegar and cool. Add sugar, salt, mustard seed and nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4 times at intervals of 1/2 hour. Put into jars and let set for 6 weeks before using. (09/19/2006)

By Carol

Chow Chow Relish

Here is the one that I used with cabbage and green tomatoes, very delicious!


  • 1 medium green cabbage, about 2 pounds
  • 2 red peppers
  • 4 green peppers
  • 4 onions
  • 6 green tomatoes
  • 1/3 cup non-iodized salt
  • Cold water, about 8 cups
  • 8 hot sterilized pint-size jars
  • 1 Tbsp. pickling spice
  • 1 Tbsp. mustard seeds
  • 6 cups cider vinegar
  • 2 1/2 cups granulated sugar
  • 2 Tbsp. turmeric
  • 1 tsp. powdered ginger Choose vegetables that are garden fresh and free of blemishes. Select a tight head of cabbage with green, tender leaves. Rinse the vegetables several times, making sure all are completely free of debris or grit.

    Lay the cabbage on a cutting board and cut into quarters. Cut out the core and discard. Lay the cabbage flat on the cutting board and shred finely. Rinse 2 to 3 times with cold water and drain.

    Core and dice the red and green peppers; thinly slice the onions; and chop the green tomatoes. Place the vegetables in a large glass or earthenware bowl. (You will probably have to use two bowls.) Sprinkle with the salt, and add just enough water to cover the vegetables. Using a large spoon, toss the vegetables well.

    Cover the bowl with a cloth or plastic wrap and allow the vegetables to remain in the salt brine overnight, preferably in the refrigerator or in a cool place. The next morning, drain the vegetables well and set aside. Prepare the sterilized jars. Meanwhile, tie the pickling spice and mustard seeds in a small piece of cheesecloth or any other white cotton fabric. (Canning purists do this to keep from biting down on seeds and berries when eating the chow-chow. The bag is removed from the relish before canning. It is perfectly acceptable to can the vegetables with the spices.)


    Combine in a large, heavy, stainless steel or enamel pot the vinegar, sugar, turmeric, ginger, and the bag containing the pickling the pickling spice and mustard seeds. (Don't use an aluminum, copper, or iron pot because the interaction of the vinegar and salt with these metals will discolor the vegetables.)

    Add the drained, salted vegetables--the cabbage, red and green peppers, onions, and green tomatoes--and mix well. Cook the vegetables over medium-low heat for just 10 minutes, stirring constantly. Watch carefully because the mixture can stick and burn easily. Remove the pot immediately from the heat. Remove the cloth bag of spices and discard . Pack the vegetables into the hot sterilized jars, leaving 1/2-inch space at the top of each jar. Seal at once.


    Makes 8 pints.


    By Jos

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