you’re free to practically throw the whole garden in it.
Backyard gardens filled our plates and pantries all summer long.
And just as August bore down and we didnt think it could get hotter, the weather broke.
Simply Recipes / Sally Vargas
The final assignment on the pantry to-do list was a celebration of the shoulder season: chow chow.
What is Chow Chow Relish?
Simply put, chow chow is a relish made using late summer produce.
Simply Recipes / Sally Vargas
Green tomatoes were the inspiration for this chow chow, so they are the centerpiece of the recipe.
The flavor definitely skews on the side of tangy versus sweet to get to keep that fresh garden taste.
This recipe keeps true to those roots by accentuating with celery and mustard and no hot peppers.
Simply Recipes / Sally Vargas
Whatever the origin, the reason for chow chows continuation in the Southern preservation canon has always been economy.
There are as many variations of this finely chopped, vinegar-laced relish as there are varieties of heirloom tomatoes.
For longer storage, can chow chow relish by processing in a water bath.
Simply Recipes / Sally Vargas
The processing time will be the same for both jar sizes.
I advise against freezing the mixture, as the thawing process can make it more watery than desired.
Peel the onions and cut them all into quarters.
Simply Recipes / Sally Vargas
Stem and seed the peppers and quarter.
Core the cabbage, quarter, and set aside.
You want fine, small pieces but not gazpacho, so be careful not to pulverize or liquefy.
Simply Recipes / Sally Vargas
Place in a large non-reactive bowl or pot.
Once all the vegetables are chopped, sprinkle the salt over the top.
Cover and chill in the refrigerator for 4 hours or overnight.
Simply Recipes / Sally Vargas
Dont skip this stepit yields better flavor and texture.
Clean new jar lids and rings in hot soapy water.
Bring to a boil and sterilize the jars by boiling for 10 minutes.
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Reduce the heat to a low simmer until youre ready to fill the jars.
you’re free to skip the canning steps and store chow chow relish in the fridge.
The relish should last for about 4 months.
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Add the chopped vegetables to the vinegar mixture, stir, and bring back to a boil.
Set them upright on the clean kitchen towel.
Bring to a boil and process for 10 minutes.
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After cooling to room temperature, tap the lids firmly.
If they make a dull thump, theyre sealed.
Store unopened jars of chow chow relish in a cool, dark place for up to a year.
Simply Recipes / Sally Vargas
Store opened jars in the fridge and use within 4 months of opening.
Tip
On the days its made, the chow chow can taste a bit sharp.
The flavor will mellow out and improve after a few days.
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Simply Recipes / Sally Vargas
