Russell's Chow Chow Relish (2017 version)
Why I Love This Recipe
I remember Great Grandma & Grandpa Gadberry and Grandma & Grandpa Phillips sitting in our dining room among boxes and boxes of fruits & vegetables with their paring knives and chopping utensils going to town on all the produce in preparation for canning. This could be a week long process and among the batches would always be Chow Chow or Green Tomato Relish. At the end of the process, jars and jars of wonderful goodies would line the kitchen counter. The goodness of home canned foods just can't be beat, and the memories that go with them are just plain love! I couldn't ask my dearly departed grandparents for their recipe, but my cousin gave me his that he adapted from his mother Dorthy Gadberry's recipe, and she got hers from her mother Clara Floyd. This might even be where grandma got her recipe because it is very similar. I’m very happy to have Aunt Dorthy’s recipe because my grandma cooked without ever using a recipe or writing down her own. Besides all that, Chow Chow is very tasty and is a Southern favorite and it's great with sausages, pork, and ham, or serve it with hot dogs or burgers. It's also an excellent way to use end-of-the-season green tomatoes.
Ingredients You'll Need
1 gallon green tomatoes, chopped
1 gallon green cabbage, chopped
1/2 gallon yellow onion, chopped (the strong kind)
2 tsp ground ginger
1 tsp salt
4 cups white vinegar
4 cups white sugar
Tip: Use ice cream buckets to measure and store veggies until needed.
1/2 gallon of green or red bell peppers (or a combination of both)
1 1/2 tsp turmeric
1 Tbsp yellow mustard seeds
2 cloves garlic, finely minced
1 tsp celery seed
1/2 teaspoon red pepper flakes, or to taste (optional)
Combine all ingredients in large Kettle heat to 175+ degrees F and maintain heat for at least 5 minutes.
(Some recipes recommend salting the veggies with kosher or pickling salt and letting stand 4 hours or overnight. If using this method make sure to drain and rinse thoroughly before proceeding.) Using slotted spoon pack into sterilized jars, cover with liquid from kettle to fill jars to 1/4" below the rim.
How to prepare the canner and jars:
Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. Keep a kettle or saucepan of water boiling to add to the canning kettle as needed. Wash jars thoroughly and sterilize. Put the flat lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Wipe the rims of the jars with a clean dampened cloth once they are filled. Place the flat lids on the jars then close caps with screw-on rings. Make sure rings are snug, but do not over-tighten. Arrange the filled jars in the canning kettle and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
Pairs Well With
Questions, Comments & Reviews
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