Chow Chow

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Chef Rick's recipe for this 19th century relish made with bell peppers, tomatoes, cabbage, vinegar and seasonings.

Recipe By: Chef Rick
  • PrepN/A |
  • TotalN/A |
  • Serves5 1/2 pints


    • 5 green bell peppers, finely diced
    • 5 red bell peppers, finely diced
    • 2 large green tomatoes, finely diced
    • 2 large sweet onions, finely diced
    • 1/2 small cabbage, finely diced
    • 1/4 cup pickling salt
    • 3 cups sugar
    • 2 cups white vinegar (5% acidity)
    • 1 cup water
    • 1 Tablespoon mustard seeds
    • 1 1/2 teaspoons celery seeds
    • 3/4 teaspoon turmeric


Place vegetables in a large Dutch oven. Add salt, cover, and chill overnight.

Rinse and drain; return mixture to Dutch oven. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.

Using a sterilized ladle and funnel, pack hot chow chow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 15 minutes.
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