Enjoy what your summer garden has to offer by making chow chow. This tangy relish is perfect for on top of pulled pork sandwiches, hot dogs, hamburgers, mixed into a pasta salad, potato salad, or even served on top of cream cheese with crackers! This recipe makes 6-7 pints.
10 cups chopped cabbage
2 large green tomatoes, diced
1 large onion, diced
4 bell peppers, diced (any colors)
1 1/2 Tbsp canning salt
1Tbsp mustard seed
2 tsp celery seed
3 c distilled vinegar
3 c sugar
1 bay leaf
1 Tbsp prepared mustard
1 tsp turmeric
1 tsp allspice
1/2 tsp ginger
1 tsp garlic powder
Prepare cabbage, tomato, onion, and bell peppers in a non-metal container. Sprinkle with salt, mix together, cover and let set in fridge for 10-12 hours.
After 10-12 hours, drain excess liquid off (do not rinse).
In a large stock pot, add mustard seed, celery seed, and bay leaf and cook for 2 minutes to start releasing their flavors. Add remaining ingredients and bring mixture to a soft boil. Reduce heat to a simmer and now simmer everything for 30 minutes.
Either keep in fridge to enjoy, or can for long term storage.
Prepare water bath canner, lids and jars. Fill heated jars with hot relish, leaving 1/2 inch headspace. Remove any air bubble. Wipe rims clean. Put lid and ring on jar. Place jars in canner and process for 10 minutes. Place jars on cloth covered countertop once done and leave for 12-24 hours until lids have sealed. Label and place in pantry for long term storage. Enjoy!!!