Cover the bowl and place it in the refrigerator to chill for at least 4 hours or overnight. This step is crucial as it helps draw out excess moisture from the vegetables, leading to a better-textured relish.
Step 3: Drain the Vegetables
After chilling, remove the bowl from the fridge and transfer the vegetables to a colander. Press down lightly with the back of a spoon to help drain any remaining liquid. Be sure not to rinse the vegetables—just let the excess water drain off.
Step 4: Make the Brine
In a large non-reactive pot, combine the following ingredients to create your brine:
- 3 1/2 cups white vinegar
- 1 cup sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon ground celery seed or celery flakes
Bring the mixture to a boil, then reduce to a simmer and let it cook for about 10 minutes. This brine forms the flavorful base of your chow chow relish.
Step 5: Cook the Vegetables
Once your brine is ready, add the drained vegetables to the pot. Stir well to ensure everything is evenly coated. Bring the mixture back to a boil, then reduce the heat and simmer for 10 more minutes, stirring occasionally to prevent sticking.
Step 6: Sterilize the Jars
If you’re planning to can the chow chow for long-term storage, now is the time to sterilize your jars. Place your pint or half-pint jars in a large pot, cover with water, and boil for 10 minutes. Keep the jars hot until you’re ready to fill them.
Step 7: Fill the Jars and Process
Using a ladle and canning funnel, carefully fill each sterilized jar with the hot chow chow mixture, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a dry cloth, then place the lids and screw on the bands until fingertip tight.
Using a jar lifter, place the filled jars into a boiling water bath, ensuring that the water covers the jars by at least 1 inch. Process for 10 minutes. After processing, remove the jars from the water and place them on a heatproof surface to cool. Once cool, check the seals—if the lid doesn’t pop when pressed, the jar is sealed.
Step 8: Store the Chow Chow
Once sealed, store your chow chow relish in a cool, dark place. Properly canned chow chow will last for up to a year unopened. Once opened, store it in the refrigerator and use it within 4 months.
What to Serve with Chow Chow Relish
Chow chow relish is a versatile condiment that pairs well with a wide variety of dishes. Here are some popular ways to use it:
- Dollop on black-eyed peas: Add a spoonful of chow chow to your favorite bean dish for extra flavor.
- Top hot dogs: Use chow chow in place of traditional relish on hot dogs or sausages.
- Serve with collard greens: Chow chow is the perfect tangy accompaniment to earthy collard greens.
- Garnish deviled eggs: Spoon a bit of chow chow on top of deviled eggs for a Southern twist.
- Mix into cream cheese: Combine chow chow with cream cheese to create a quick and easy dip for crackers or vegetables.
With its rich flavors, versatility, and historical roots, chow chow relish is a beloved part of Southern cuisine. Whether you’re making a batch to preserve your garden’s harvest or just want to try your hand at canning, this chow chow recipe is sure to impress. The combination of tangy vinegar, crunchy vegetables, and warm spices creates a relish that’s perfect for adding a pop of flavor to any meal. So roll up your sleeves, gather those late summer vegetables, and start creating a pantry staple that will last well into the colder months.
