Chowchow Recipe – Eats Now

Name: Chowchow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds green bell peppers, cut into 1/4-inch dice; 4 pounds red bell peppers, cut into 1/4-inch dice; 3 pounds green tomatoes, cut into 1/4-inch dice; 4 pounds sweet onions, cut into 1/4-inch dice; One 3 1/4-pound head of green cabbage, cored and finely chopped; 1/2 cup kosher salt; 6 cups sugar; 4 cups cider vinegar; 2 cups water; 2 tablespoons yellow mustard seeds; 1 tablespoon dry mustard; 1 tablespoon crushed red pepper; 1 tablespoon celery seeds; 2 teaspoons ground ginger; 1 1/2 teaspoons turmeric

Servings: persons

4 pounds green bell peppers, cut into 1/4-inch dice
4 pounds red bell peppers, cut into 1/4-inch dice
3 pounds green tomatoes, cut into 1/4-inch dice
4 pounds sweet onions, cut into 1/4-inch dice
One 3 1/4-pound head of green cabbage, cored and finely chopped
1/2 cup kosher salt
6 cups sugar
4 cups cider vinegar
2 cups water
2 tablespoons yellow mustard seeds
1 tablespoon dry mustard
1 tablespoon crushed red pepper
1 tablespoon celery seeds
2 teaspoons ground ginger
1 1/2 teaspoons turmeric

1
In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
2
Drain the vegetables, discarding the liquid.
3
In a large, heavy pot, bring the sugar, vinegar and water to a boil.
4
Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well.
5
Add the drained vegetables and bring to a boil.
6
Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour.
7
Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
8
To process, simmer the jars at 180 for 30 minutes and monitor the water temperature with a thermometer.
9
Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year.
10
Refrigerate after opening.

1745

kcal

Calories

Fat

412

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds green bell peppers, cut into 1/4-inch dice, 4 pounds red bell peppers, cut into 1/4-inch dice, 3 pounds green tomatoes, cut into 1/4-inch dice, 4 pounds sweet onions, cut into 1/4-inch dice, and more.

Yes, Chowchow falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chowchow

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions