Recipe courtesy of The Table Cafe
Chowchow
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 62 servings
- Calories
- 70
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 1
- Sodium
- 228
- Total: 10 min (includes refrigeration time)
- Active: 40 min
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.