This is an old old recipe, My grandma used to make this back in the late 40’s early 50’s
This classic old-fashioned chow chow recipe is a tangy and flavorful relish that’s perfect for serving with grilled meats, sandwiches, or as a side dish. It’s easy to make and can be canned for long-term storage.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cabbage, chopped | 1 small |
| Green or red tomatoes, chopped | 6-8 |
| Bell peppers, chopped | 6 medium |
| Onions, chopped | 6 large |
| Hot peppers, chopped | 2 |
| Sugar | 3 cups |
| White vinegar | 5 cups |
| Salt or pickling salt | 1/4 cup |
Instructions:
- Combine ingredients: In a large pot, combine the chopped cabbage, tomatoes, bell peppers, onions, hot peppers, sugar, vinegar, and salt.
- Bring to a boil: Bring the mixture to a boil over high heat.
- Reduce heat and simmer: Reduce heat and simmer for 20-25 minutes, or until the desired tenderness is achieved.
- Canning: If canning, ladle the chow chow into sterilized pint jars, leaving about 1/2 inch headspace. Seal the jars and process in a water bath for 20 minutes.
- Serving: If not canning, store the chow chow in the refrigerator for up to 2 weeks. Serve as desired.
Enjoy!
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Note: For a milder chow chow, reduce the number of hot peppers or omit them altogether.
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