Chow Chow Relish – Using Late Season Garden Vegetables

Grandma’s CHOW CHOW

1 peck (1/4 bushel) green tomatoes about {12 or 15 pounds}
5 lbs. strong flavored yellow onions
1 large head of cabbage course chopped
5 lbs. sugar
5 red hot chili peppers {you need at least 2 of these and more if you like your chow chow hot and spicy}
2+ cups chopped sweet green bell peppers
2+ cups chopped sweet red bell peppers
2 to 5 tablespoons mustard seed
1 tablespoon turmeric
3 or 4 tablespoons celery seed
Optional – 1 package of pickling spices
About 1 qt. of cider vinegar

Slice or dice tomatoes and sprinkle with 1 cup salt, place them in a clean old white pillowcase and hang them from a close line pole over night. {This will remove most of the green tomato juice from your bag of sliced green tomato’s} I’ll bet wrapping your sliced tomato’s in cheese cloth would work just as well.

Chop all vegetables and combine in a large kettle. Stir in salt, let stand covered at room temperature overnight, or at least 8 hours. Drain well.

Rinse and drain green tomato’s and other vegetables only once.
Using a meat grinder, {or course chop by hand} coarse grind tomatoes, cabbage, onions, peppers. In a large pot, add sugar, spices to mixture. Add enough vinegar to almost cover. Cook uncovered over a very low fire for 4 hours. Adding additional vinegar as necessary.

Fill hot sterilized 1 pint canning jars to 1/2 inch from the top and seal.
Makes 8 to 10 pints.
Note: Sterilize jars in a boiling water bath insuring jars are completely covered with water. Don’t forget to sterilize jar tops as well.

Process in a boiling water bath for 15 to 20 minutes. Allow jars to cool over night. Check to insure all jars sealed properly. Any jar that did not properly seal should be refrigerated and consumed with in a week or so.

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8 responses to “Chow Chow Relish – Using Late Season Garden Vegetables

  1. thanks for this post it brings back great memories and I reblogged on my blog !!!!

    Liked by 1 person

  2. Reblogged this on West Virginia Mountain Mama and commented:
    One of the last summer treasures from the garden in Chow Chow. My husbands family loved to make and eat it every summer and it never remained in the cellar for long… Here is the same recipe they used and passed down. Enjoy !

    Liked by 1 person

  3. This looks interesting! I’ve never heard of anyone using this overnight technique to drain off the excess tomato liquid, but I image it would save a lot of time in the long run. (Fresh tomatoes have a LOT of juice in them. Thanks for sharing this!!!

    Liked by 1 person

  4. Homesteading101

    Thanks for reminding me I love relish. I will be making this shortly.

    Liked by 1 person

  5. Yum! Sounds delicious!

    Liked by 1 person

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