Description
Nostalgic Southern “old-fashioned chow chow” brings generations of family flavor to your table. Crisp pickled vegetables mingle with tangy spices, creating a rustic condiment that connects culinary traditions and warms kitchen memories.
Ingredients
Scale
Vegetables:
- 4 cups (946 ml) cabbage (shredded)
- 2 cups (473 ml) green tomatoes (chopped)
- 1 cup (237 ml) bell peppers (chopped, mix of green and red)
- 1 medium onion (chopped)
Seasoning and Spices:
- 1/2 teaspoon ground turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
Liquid and Thickening Ingredients:
- 1/4 cup (59 ml) kosher salt (for soaking)
- 2 cups (473 ml) apple cider vinegar
- 1 1/2 cups (355 ml) sugar
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- In a generously sized mixing vessel, amalgamate chopped cabbage, sliced green tomatoes, diced bell peppers, and minced onion. Liberally dust with kosher salt and thoroughly incorporate, allowing the mixture to rest for approximately three hours to extract excess moisture.
- Post resting period, thoroughly rinse the vegetable ensemble under chilled water to eliminate surplus salt. Meticulously press out remaining liquid using a robust colander or clean kitchen towel.
- Craft the pickling liquid by combining vinegar, granulated sugar, aromatic mustard seeds, fragrant celery seeds, vibrant turmeric, zesty ginger, optional fiery red pepper flakes, and freshly ground black pepper in a capacious saucepan.
- Elevate the liquid mixture to a rolling boil over medium-high thermal intensity, continuously stirring until sugar dissolves completely and spices intermingle harmoniously.
- Introduce the previously drained vegetable medley into the bubbling liquid, stirring diligently to ensure comprehensive integration of flavors and textures.
- Reduce thermal intensity and allow the mixture to gently simmer for 25-35 minutes, enabling vegetables to tenderize and flavors to meld cohesively. Optional: For enhanced viscosity, whisk cornstarch with minimal water and incorporate during final cooking moments.
- Extinguish heat source and permit chow chow to cool naturally to ambient temperature, then transfer into sterilized preservation containers. Refrigerate for immediate consumption or process via water bath method for extended preservation.
Notes
- Salt strategically draws out excess moisture, ensuring a crisp and flavorful pickle-like texture that prevents soggy vegetables.
- Rinse vegetables thoroughly after salting to remove excess salt, maintaining a balanced and not overly salty taste profile.
- Adding cornstarch creates a thicker, more cohesive chow chow that clings beautifully to each vegetable piece, enhancing overall mouthfeel.
- Experiment with spice levels by adjusting red pepper flakes, making the recipe adaptable for those who enjoy mild or spicier condiments.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snacks, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 110
- Sugar: 18 g
- Sodium: 860 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg