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Kentucky Chow Chow

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"We had lots of German and Dutch ancestors in the early days of settling the South, and one of their gifts to us present-day Southerners is their love of pickled cabbage. Chow chow is that and more—with the addition of peppers, tomatoes, and onions, a touch of sweet, and a dash of heat. Try it with pulled pork, hamburgers and hot dogs, fish, and of course, beans."

List of Ingredients

â—¦ 3 cups diced green tomatoes
â—¦ 3 cups diced green cabbage
â—¦ 2 cups diced yellow onion
â—¦ 1 ½ cups diced red bell pepper
â—¦ 1 cup diced green bell pepper
â—¦ 3 tablespoons kosher salt
â—¦ 1 cup packed brown sugar
â—¦ 1 cup apple cider vinegar
â—¦ 1 tablespoon whole mustard seeds
â—¦ ½ teaspoon minced garlic
â—¦ 1 teaspoon celery seed
â—¦ 1 teaspoon fennel seed
â—¦ ½ teaspoon red pepper flakes
â—¦ ¼ teaspoon ground turmeric


Recipe

In a large bowl, combine the tomatoes, cabbage, onion, red and green bell peppers, and salt. Toss to coat, then cover and refrigerate for 4 to 8 hours.

Drain the vegetables, discard the liquid, and set the vegetables aside. In a large saucepan over medium-high heat, combine the brown sugar and vinegar and cook, stirring, until the sugar has dissolved. Add the mustard seeds, garlic, celery seed, fennel seed, red pepper flakes, and turmeric, stirring until combined. Add the drained vegetables and bring the mixture to a boil.

Reduce the heat to low and simmer for 1 ½ hours, or until the relish is thick. Transfer the relish to a 16-ounce jar and let cool. Cover and store in the refrigerator for up to 6 weeks. Serve at room temperature.

Makes 4 cups