Recipe courtesy of The Table Cafe

Chowchow

  • Level: Easy
  • Total: 10 min (includes refrigeration time)
  • Active: 40 min
  • Yield: 3 quarts
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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

  1. 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.
  2. 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.
  3. Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

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