Easy Southern Chow Chow

by

Instructions

  1. Sterilize the Jar: While you begin cooking, place a 1-quart glass jar and its lid in a pot of boiling water for 10 minutes to sterilize. Carefully remove with tongs and let them air dry on a clean towel.

  2. Make the Brine: In a large pot, combine the white vinegar, sugar, salt, and all spices (cloves, mustard seeds, peppercorns, celery seed, red pepper flakes, bay leaf, and allspice). Bring to a low boil over medium-high heat, stirring frequently until the sugar and salt dissolve.

  3. Simmer the Spices: Once boiling, reduce heat and let the brine simmer gently for 5 minutes. This allows the spices to infuse the liquid with their flavor.

  4. Add Vegetables: Add all the chopped vegetables and shredded cabbage to the pot. Stir well to combine.

  5. Cook the Relish: Reduce the heat to low, cover the pot, and let the mixture simmer for 15-20 minutes, or until the vegetables have softened but still retain a slight crunch.

  6. Jar the Relish: Using a funnel (a wide-mouth funnel is easiest), carefully ladle the hot chow chow into the sterilized jar, leaving about ½ inch of headspace at the top. Seal tightly with the lid.

  7. Cool and Store: Let the jar cool completely to room temperature. Once cool, refrigerate. The flavors will continue to develop and meld together over the next 24 hours.

Storage: This relish will keep in the refrigerator for up to 4 weeks.

Serving Suggestions: Enjoy on hot dogs, sausages, and burgers, as a topping for grilled chicken or pork, or as a classic side for pinto beans and cornbread.

x

Leave a Comment