Chow Chow Recipe

Green tomatoes: These are unripe tomatoes that add a unique tartness to the relish.

Cabbage: Provides a crunchy texture and mild flavor.

Onions: Adds a sharp, savory note to the mix.

Green bell peppers: Contributes a fresh, slightly bitter taste.

Red bell peppers: Adds sweetness and vibrant color.

White vinegar: Acts as a preservative and adds acidity.

Sugar: Balances the acidity with sweetness.

Mustard seeds: Adds a subtle, tangy heat.

Celery seeds: Imparts a slightly bitter, earthy flavor.

Turmeric: Adds a warm, peppery flavor and bright yellow color.

Salt: Enhances all the flavors in the relish.

When chopping the green tomatoes, cabbage, onions, and bell peppers, aim for uniform sizes to ensure even cooking. This will help the vegetables absorb the vinegar and spices more consistently, resulting in a well-balanced chow chow.

• chopped green tomatoes - Substitute with chopped tomatillos: Tomatillos have a similar tart flavor and texture, making them a good replacement for green tomatoes.

• chopped cabbage - Substitute with chopped kale: Kale provides a similar crunch and can hold up well in pickling, though it has a slightly different flavor.

• chopped onions - Substitute with chopped shallots: Shallots offer a milder, sweeter flavor compared to onions, which can be a pleasant variation.

• chopped green bell peppers - Substitute with chopped poblano peppers: Poblano peppers have a similar texture but add a bit more depth and mild heat to the dish.

• chopped red bell peppers - Substitute with chopped roasted red peppers: Roasted red peppers provide a smoky flavor that can enhance the overall taste of the chow chow.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier taste, which can add a different dimension to the pickling process.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of complexity to the flavor profile, though it will slightly alter the taste.

• mustard seeds - Substitute with ground mustard: Ground mustard can provide a similar flavor, though it will change the texture of the chow chow.

• celery seeds - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor and can be used in the same quantity.

• turmeric - Substitute with saffron: Saffron provides a unique flavor and color, though it is more expensive and should be used sparingly.

• salt - Substitute with kosher salt: Kosher salt has a similar taste but a different texture, which can be beneficial for even seasoning.

• Ensure your chow chow is completely cooled before storing. This helps maintain its texture and flavor.
• Use sterilized jars for storing. Sterilizing jars can be done by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher.
• Fill the jars with the chow chow, leaving about ½ inch of headspace at the top. This allows for expansion if freezing.
• Seal the jars tightly with lids. If you're planning to store them in the pantry, make sure the lids are vacuum-sealed. You can achieve this by using a water bath canning method.
• Label the jars with the date of preparation. This helps you keep track of freshness.
• Store the jars in a cool, dark place like a pantry or cupboard. Properly sealed, chow chow can last up to a year.
• For freezing, use freezer-safe containers or bags. Make sure to remove as much air as possible to prevent freezer burn.
• Lay the containers flat in the freezer for efficient storage. Once frozen, you can stack them to save space.
• When ready to use, thaw the chow chow in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Once opened, store any remaining chow chow in the refrigerator. It should be consumed within 2-3 weeks for optimal freshness.

• For a quick and easy method, place the chow chow in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, transfer the chow chow to a small saucepan. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture and flavor of the vegetables.

• For a more traditional approach, you can reheat the chow chow in a double boiler. Place the chow chow in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until heated through. This gentle method prevents overcooking and preserves the crunchiness of the cabbage and bell peppers.

• If you have a steamer, you can use it to reheat the chow chow. Place the chow chow in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes, or until heated through. This method helps retain the vibrant colors and fresh taste of the green tomatoes and onions.

• For those who enjoy a bit of a char, you can reheat the chow chow in a skillet. Heat a small amount of olive oil in the skillet over medium heat. Add the chow chow and sauté for 3-5 minutes, stirring occasionally, until warmed through and slightly caramelized. This adds a delightful depth of flavor to the mustard seeds and celery seeds.

• Large pot: To combine and cook all the chopped vegetables and other ingredients.

• Cutting board: For chopping the green tomatoes, cabbage, onions, and bell peppers.

• Chef's knife: Essential for chopping all the vegetables finely and evenly.

• Measuring cups: To measure out the exact quantities of chopped vegetables, vinegar, and sugar.

• Measuring spoons: For measuring the mustard seeds, celery seeds, turmeric, and salt accurately.

• Wooden spoon: To stir the mixture occasionally while it simmers.

• Sterilized jars: For storing the chow chow once it has cooled.

• Ladle: To transfer the chow chow from the pot to the sterilized jars.

• Tongs: Useful for handling the hot sterilized jars safely.

• Cooling rack: To place the jars on after filling them, allowing them to cool properly.

Pre-chop vegetables: Chop all vegetables in advance and store them in airtight containers to save time on the day of cooking.

Use a food processor: Utilize a food processor to quickly and uniformly chop cabbage, onions, and bell peppers.

Measure ingredients ahead: Measure out vinegar, sugar, and spices beforehand to streamline the cooking process.

Sterilize jars in advance: Sterilize your jars ahead of time so they are ready to use as soon as the chow chow is done cooking.

Batch cooking: Double the recipe and make a larger batch to save time on future meals.