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Cajun Chow Chow




Source of Recipe


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List of Ingredients




The recipe easily scales up depending on the amount of vegetables you have on hand. It was originally a matter of necessity, storing the extra vegetables until they could be used," he writes. "The ratio of cabbage to cauliflower to green tomatoes can also change very easily, again depending on what you have on hand. It is worth it to can a full batch and be able to enjoy the relish year-round."

If you want to use zucchini and squash in the recipe, add Pickle Crisp, because their cell walls tend to break down and they get mushy, Stryjewski said. Pickle Crisp is calcium chloride, sold under the Ball brand name, and is added to jars of pickles to keep the contents crisp. It takes the place of another crisping method, soaking vegetables in lime and then rinsing them thoroughly before pickling.

If you choose not to can the relish, it will keep in the refrigerator about a month,

Makes 4 pints

1 small head cabbage, diced

1 medium head cauliflower, broken into small flowerets

4 medium green tomatoes, diced

1 large onion, diced

2 large red peppers, diced

3 tablespoons salt, divided

2 cups sugar

2 tablespoons dry mustard

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon turmeric

½ cup Creole mustard

1 quart vinegar

1 cup water

Sterilize jars and lids for canning.

Combine the vegetables with 2 tablespoons salt and let stand for 4 to 6 hours. Drain well; rinse quickly under running water.

Combine sugar, dry mustard, celery seed, mustard seed, 1 tablespoon salt, turmeric, Creole mustard, vinegar and water in a large saucepot and bring to a boil. Lower heat and simmer for 10 minutes, then add vegetables.

Return to a simmer for 3 minutes, then raise heat and bring to a boil.

Pack the hot relish into clean hot jars leaving ¼ inch headspace. Adjust the two-piece cap. Process 10 minutes in a boiling water bath


Recipe