This tangy relish brings brightness and zip to sandwiches, burgers, hot dogs, and sausages. Cayenne pepper, jalapeno, and red pepper flakes add heat to the recipe.
Southern Chow Chow Relish
This tangy relish brings brightness and zip to sandwiches, burgers, hot dogs, and sausages. Cayenne pepper, jalapeno, and red pepper flakes add heat to the recipe.
Ingredients
- 1 green tomato (small dice)
- ½ head of green cabbage (finely sliced)
- 1 fresh cayenne pepper (finely sliced)
- 1 fresh jalapeno pepper (finely sliced)
- 1 large white onion (small dice)
- 1 red bell pepper (small dice)
- 1 green bell pepper (small dice)
- 4 Tbsp kosher salt
- 1 Tbsp mustard powder
- 1 tsp freshly-ground black pepper
- 1 Tbsp mustard seeds (toasted)
- 1 Tbsp coriander seeds (toasted)
- 1 tsp whole cumin seeds (toasted)
- 1 Tbsp red pepper flakes
- 2 tsp celery seed
- 3 Tbsp yellow mustard
- 2 cups white granulated sugar
- 2 cups white vinegar
- 2 cups water
Instructions
- Cut the vegetables and place into a large bowl.
- Add the kosher salt and toss the coat vegetables thoroughly.
- Cover with plastic wrap and set in fridge.
- Allow mixture to refrigerate for 4 hours or overnight.
- After the vegetables have marinated in the salt and released some of their liquid, drain out the water and allow the vegetables to rest in a strainer or colander to dry.
- In a large pot, combine the mustard powder, black pepper, mustard seeds, coriander seeds, cumin seeds, red pepper flakes, celery seed, and yellow mustard with the white granulated sugar, white vinegar, and water.
- Turn heat to medium and stir to the mixture to combine thoroughly.
- When the mixture is simmering, add the drained vegetables and cook for 15 minutes.
- Allow the mixture to cool at room temperature for 20 minutes.
- Transfer vegetables and brine to clean containers and cool in fridge.
Notes
Chow chow can be made with an endless mixture of vegetables.