Old-Fashioned Chow-Chow Relish - The Loveless Cafe
What is Chow-Chow Relish?
This relish has long been a favorite on pinto beans in the South. It originated from using end of the season vegetables in the garden. It also has some roots from the Pennsylvania Dutch. I remember my Mom making this growing up. She would make quarts and quarts of the stuff and we would eat it straight from the jar.
I just recently returned from an amazing trip to Nashville and made at stop at the Loveless Café. In one of the stores, Jams and Hams, were all sorts of delish preserves, peppered bacon and Chow-Chow relish. I picked up a jar and quickly polished it off! Of course, one jar was not enough so here's the recipe straight from the Loveless Café for you to make at home. It's great on hamburgers, hot dogs and great added to deviled eggs. There is no canning involved as this will keep 2-3 weeks in the fridge. If you want to process it - 12 minutes will do the trick.
2 cups diced green bell pepper
2 cups diced sweet red bell pepper
1-1/2 cups diced firm green tomatoes
2 cups diced sweet onion
1-1/2 cups diced green cabbage
1 Tbsp. kosher salt
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup water
3/4 tsp. dry mustard
1-1/2 tsp. mustard seed
1/2 tsp. crushed red pepper
1/4 tsp. celery seed
1/4 tsp. turmeric
1/4 tsp. ground ginger
In a large non-reactive skillet, bring water, salt, sugar and spiced to a simmer. Add vinegar and bring to a boil before adding all vegetables.
Stir to coat all the vegetables, reduce heat to medium and continue to cook and stir for approximately 5-10 minutes or until vegetables become tender.
Transfer to glass jars, let cook and refrigerate. Will keep for 2-3 weeks in the fridge. If you want to process this in a water bath, process 12 minutes.
You can add any mixture of veggies that you like to this recipe. Mom added cauliflower and green beans.
Recipe - The Loveless Café
Nashville, Tenn. Prep Time: 15 mins. Cook Time:10 mins. Makes 2 16 oz. jars