Directions:
- Place all the chopped vegetables, sugar, vinegar, and salt into a large pot.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat and let it simmer for 20 to 25 minutes, or until the vegetables reach your desired tenderness.
- Carefully ladle the hot mixture into sterilized pint jars, leaving about 1/2 inch of headspace.
- Seal the jars tightly with lids and process them in a boiling water bath if you intend to store them for an extended period.
- Allow the jars to cool completely before storing them in a cool, dark place.
This recipe yields approximately 8 to 9 pints of chow chow. If you’re preparing it for a single meal, you can easily reduce the quantities.
Tips for Perfect Chow Chow:
- Adjust the Heat: For a milder chow chow, use fewer hot peppers, or substitute with a milder variety. Conversely, spice lovers can add extra hot peppers.
- Sterilization is Key: To ensure a long shelf life, always sterilize your jars and lids before filling them. This prevents spoilage and preserves the fresh flavor.
- Experiment with Vegetables: While this recipe is traditional, feel free to incorporate other vegetables like carrots or celery for added texture and flavor.
Why Make Chow Chow?
Chow chow is not just a condiment; it’s a celebration of seasonal produce and a tribute to time-honored cooking traditions. Whether you’re preparing it as a gift or for your own pantry, this versatile relish brings vibrant flavors to every dish it accompanies. Enjoy it with a hearty Southern meal or as a zingy addition to your favorite recipes—the possibilities are endless!