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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Sukanto Sukanto
[email protected]I'm so glad I found this recipe. It's the best chowchow I've ever had.
Joe Tinkey
[email protected]This chowchow is the perfect addition to any picnic or barbecue.
Kimberley Parrish
[email protected]I love the sweet and tangy flavor of this chowchow.
Shakeenah Daniels
[email protected]This chowchow is a great way to add some extra flavor to your favorite dishes.
Conrad Karume
[email protected]I've never made chowchow before, but this recipe made it so easy. It turned out delicious!
laura jacobson
[email protected]This chowchow is the perfect condiment for grilled meats and fish.
Deep Sad Lines
[email protected]I love that this recipe is so easy to make. I can have a batch of chowchow ready in no time.
ALEXA CAMPOS
[email protected]This chowchow is the perfect way to use up all those extra summer vegetables.
Muhammad Noman
[email protected]I made this chowchow for a potluck and it was a huge hit. Everyone loved it.
Amanda Bailey
[email protected]This is the best chowchow recipe I've ever tried. It's so flavorful and has just the right amount of spice.
Kashar Malak
[email protected]I've been making this chowchow for years and it's always a crowd-pleaser. It's the perfect side dish for any occasion.
lisa randell
[email protected]My family loves this chowchow. It's the perfect balance of sweet and sour.
BELEN BANHAO
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Amiir Samiir
[email protected]I made this chowchow for the first time last week and it was a huge hit! My friends and family loved it. I'll definitely be making it again.
Murad Khan
[email protected]This chowchow is the perfect addition to any summer cookout. It's refreshing, flavorful, and goes with everything.
MD Emom Khan
[email protected]I love this recipe! It's so versatile. I've used it as a condiment, a side dish, and even a main course. It's always delicious.
ibrahim mudassir
[email protected]This chowchow recipe is a winner! The flavors are amazing and it's so easy to make. I've already made it twice and both times it was a hit with my family and friends.