This recipe provides a simple method for making a classic Southern pickled vegetable relish, perfect for adding a tangy and slightly spicy kick to various dishes.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White vinegar | 2 1/2 cups |
| Granulated sugar | 1 1/2 cups |
| Salt | 1 tablespoon |
| Whole cloves | 1/2 tablespoon |
| Whole mustard seeds | 1/2 tablespoon |
| Whole peppercorns | 1/2 tablespoon |
| Mustard seed | 1/2 teaspoon |
| Celery seed | 1/4 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
| Bay leaf | 1 |
| Allspice | 1/8 teaspoon |
| Green tomatoes or tomatilloes | 2 |
| Orange bell pepper | 1 |
| Cubanelle, banana, or jalapeno peppers | 2 |
| Small onion | 1 |
| Shredded cabbage or slaw mix | 1 (12 oz) package |
Instructions:
- In a large pot, combine the white vinegar, granulated sugar, salt, whole cloves, whole mustard seeds, whole peppercorns, mustard seed, celery seed, red pepper flakes, bay leaf, and allspice.
- Bring the mixture to a low boil over medium heat, stirring often until the sugar is dissolved.
- Reduce the heat to low and cook for 5 minutes.
- Add the chopped green tomatoes or tomatilloes, chopped orange bell pepper, chopped Cubanelle, banana, or jalapeno peppers, and chopped small onion to the pot.
- Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the vegetables are slightly tender.
- Stir in the shredded cabbage or slaw mix.
- Using a wide-mouth funnel, carefully pour the hot chow chow relish into a sterilized 1-quart glass jar fitted with a sterilized lid.
- Store the sealed jar in the refrigerator for up to 4 weeks.
- Serve chilled with sausage, on top of hot dogs, alongside chicken, or with beans or BBQ.