Southern Chow Chow Relish
A bright, tangy preserve of cabbage, peppers, and onions finished with mustard seeds. Classic Southern condiment that pairs with everything from hot dogs to pulled pork.
- Total time
- 25 min
- Servings
- 8
- Calories
- 78
- Protein
- 1g
Ingredients
- 1 small head green cabbage, cored
- 1 large red bell pepper
- 1 large yellow onion
- 1 cup white vinegar
- 1 tablespoon yellow mustard seeds
- ½ cup sugar
Instructions
- 1
Place the cabbage on a cutting board and slice it straight down into 1/4-inch-thick pieces, like cutting bread, until the entire head is sliced. Discard the core.
- 2
Cut the bell pepper in half lengthwise from stem to tip, then remove the white ribs and seeds inside. Place each half cut-side down and slice crosswise into 1/4-inch-wide strips.
- 3
Cut the onion in half from root to tip, peel away the papery skin, then place cut-side down on the board. Slice lengthwise from root to tip into 1/4-inch-wide strips.
- 4
Pour the vinegar and sugar into a 3-quart stainless steel pot. Stir with a wooden spoon until the sugar dissolves, about 30 seconds.
- 5
Add the sliced cabbage, bell pepper, and onion to the pot and stir until everything is coated with the vinegar mixture.
- 6
Set the heat to medium-high and bring the mixture to a boil — you'll see large bubbles breaking the surface and hear a steady sizzle. This takes about 5–6 minutes.
- 7
Reduce the heat to medium-low and simmer, stirring once every 30 seconds, until the vegetables are just tender but still crunchy when you bite one — about 8–10 minutes total.
- 8
Pour in the mustard seeds and stir for 1 minute until they smell strongly fragrant and have released their flavor into the liquid.
- 9
Remove the pot from the heat and let cool to room temperature, about 15 minutes, then transfer to clean jars or containers and refrigerate.
Tools you’ll need
- cutting board
- chef's knife
- 3-quart stainless steel pot
- wooden spoon
- glass jars or food-storage containers
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