Chowchow

Total Time:
10 hr
Prep:
25 min
Inactive:
8 hr 20 min
Cook:
1 hr 15 min

Yield:
3 quarts
Level:
Easy

Ingredients
  • 12 cups diced bell peppers, mixed colors
  • 8 cups diced cabbage
  • 8 cups diced yellow onions
  • 6 cups diced green tomatoes
  • 1 jalapeno, cut into small dice
  • 1/4 cup kosher salt
  • 1 tablespoon mustard seeds
  • 2 teaspoons celery seeds
  • 3 cups sugar
  • 2 cups apple cider vinegar
  • 2 teaspoons crushed red pepper
  • 2 teaspoons mustard powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Serving suggestions: beans and cornbread, pulled pork or hot dogs
Directions
  • Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.

  • In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.

  • Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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    Chow-Chow

    Recipe courtesy of Damaris Phillips