CHOWCHOW
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn't be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
Provided by Jocelyn Jackson
Categories Cabbage Tomato Onion Bell Pepper Vinegar Mustard Garlic
Yield Makes about 2 quarts
Number Of Ingredients 12
Steps:
- Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
- Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
- Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
- Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.
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Hizar Ali
[email protected]This chowchow looks absolutely delicious. I'm definitely going to try this recipe.
Summer Browne
[email protected]I love that this recipe uses fresh vegetables. It makes the chowchow so much more flavorful.
offonpoo2Playz
[email protected]This recipe is a great reminder that simple ingredients can create a delicious dish.
shante de beer
[email protected]I can't wait to try this recipe. It looks so delicious.
Charbel Nasr
[email protected]This chowchow is the perfect addition to any summer picnic or barbecue.
Robi ul Islam
[email protected]I'm not a big fan of chowchow, but this recipe changed my mind. It's so flavorful and addictive. I can't stop eating it!
Fazly Rabby
[email protected]This recipe is a great way to use up leftover vegetables. I had some extra cabbage, carrots, and celery, and this was the perfect way to use them up.
Arslanqadar280 Arslanqadar280
[email protected]I made this chowchow for a potluck and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Jun Amid
[email protected]This chowchow is delicious! I love the sweet and tangy flavor. It's the perfect side dish for a summer cookout.
Innocent John
[email protected]I've been making chowchow for years and this recipe is by far the best. The addition of the mustard seeds and celery seeds really gives it a unique flavor. I also like that this recipe uses a vinegar-based sauce instead of a mayonnaise-based sauce. I
Md Mehedi Hasan official _83
[email protected]This chowchow recipe is a keeper! It's so easy to make and the results are amazing. The vegetables are cooked perfectly and the sauce is tangy and flavorful. I served it with grilled chicken and it was a hit with my family.