Chow-chow Relish Recipe2015-05-28
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Chow-chow Relish Recipe for Hot Dogs
Chow-chow relish is a pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. Chow-chow relish is especially popular in the South, where they grow huge heads of crisp green cabbage. Because of all of the different ingredients, chow-chow is a great way to preserve summer produce like cabbage, bell peppers and green tomatoes and just about anything else left over at the end of harvest season.
Chow-chow relish is often eaten with a bowl of pinto beans in the South, but in most parts of the country it is considered a delicious, if not somewhat exotic, relish for on hot dogs. There are many variations of chow-chow relish, including store bought varieties like Crosse & Blackwell Chow Chow Piccalilli Mustard & Pickle Relish and Mrs. Renfros Chow Chow Relish, but the one below is tried and true. This recipe is sweet but there are hot varieties as well.
2 pounds green bell peppers, cut into 1/4-inch bites
2 pounds red bell peppers, cut into 1/4-inch bites
2 pounds green tomatoes, cut into 1/4-inch bites
2 pounds sweet onions, cut into 1/4-inch bites
One 2 lb head of green cabbage, cored and finely chopped
1/4 cup kosher salt
2 cups sugar
2 cups apple cider vinegar
1 cups water
1 tablespoon yellow mustard seeds, whole
1/2 tablespoon dry mustard, powdered
1/2 tablespoon crushed red pepper
1/2 tablespoon celery seeds
1 teaspoon ground ginger
1 teaspoon turmeric
To make your own chow-chow relish:
- In a large non-reactive bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight to draw out the water from the vegetables.
- Drain the vegetables and throw out the liquid (or your keep it and use it to flavor soups). In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the drained vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 45 minutes to 1 hour. Put mixture into a non-reactive container and let cool. For best results, place the cooled jar in the refrigerator for at least 1 week before serving. This allows the flavors to meld and mellow. Chow chow will keep for several months if kept in the refrigerator.