Ingredients for Sweet Chow Chow
- 6 cups chopped green tomatoes
- 2 cups chopped cabbage
- 1 1/2 cups chopped white onions
- 1 cup chopped green bell peppers
- 1 cup chopped red bell peppers
- 1/2 cup salt
- 3 cups sugar
- 1 1/2 teaspoons celery seed
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon ground turmeric
- 3 cups apple cider vinegar
- 1 cup water
- 3 hot peppers, minced (optional)
- 1 teaspoon cayenne pepper (optional)
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How to Make Sweet Chow Chow
- Roughly chop tomatoes, cabbage, onions, and bell peppers.
- In a large bowl, combine the chopped vegetables. Add salt and gently mix. Let stand for at least 4 hours, or preferably overnight, to draw out moisture.
- Rinse the vegetables thoroughly under cold water and drain well in a colander. Squeeze out any excess liquid.
- Transfer the drained vegetables to a large, heavy-bottomed kettle or pot.
- Add the vinegar, sugar, celery seed, and turmeric. Stir in the minced hot peppers (and cayenne pepper, if using).
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat to medium-low and boil gently for 8-10 minutes, stirring frequently to prevent sticking.
- While the chow chow is simmering, prepare your jars. Wash jars and lids in hot, soapy water, rinse thoroughly, and sterilize by boiling for 10 minutes.
- Carefully ladle the hot chow chow into the sterilized jars, leaving about 1/2 inch headspace.
- Wipe the rims of the jars clean with a damp cloth, then seal with lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Allow jars to cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals to ensure they are secure.
- Let the chow chow stand for at least 2 weeks before opening to allow flavors to meld. Store in a cool, dark pantry.
Nutrition Information (Approximate per serving)
Sodium
339 g
Sugar
796g
Fat
1g
Carbs
73g
