Chow Chow Relish

In keeping with the southern Style BBQ theme, I'm giving you a recipe from the Carolina low country. I was first introduced to this recipe by a good buddy by the name of Corbett Rouke. This is a simple and cheap recipe they had at nearly every family affair. If you have a garden or just a bunch of left over vegetables, this is a great way to use them up. This is a big recipe, but if you jar it, it will last over a year in storage. If you're bored of the same old everyday coleslaw with your BBQ, this is an excellent replacement. This chow chow relish recipe makes 4 pints.

Little bit o' Chow Chow in the jar

1 small head of cabbage, rough chopped
1 medium head cauliflower, chopped, stem removed
2 cups chopped onions
1 green bell pepper, julienne
1 red bell pepper, julienne
3 tablespoons of salt
1 1/2 cups of sugar
2 teaspoons of celery seed
1 teaspoon of mustard seed
2 teaspoons of dry mustard
1 teaspoon of turmeric
1/2 teaspoon of ground ginger
2 1/2 cups of white vinegar

1. Mix all the chopped vegetables in a large bowl and sprinkle the salt over them. Let stand, uncovered, for 4-6 hours in a cool place. At the end of the standing time, drain the vegetables well. this will pull out excess moisture that will be replaced by the flavorful mix we are about to add to it. you will also notice the volume of the vegetables shrink.

2. Mix vinegar, sugar and spices in a large pot and simmer on the stove for 10 minutes.

3. Add drained vegetables and continue to simmer for 5 more minutes until pot begins to boil.

4. At this point you can either let the relish cool in the pot and server it the next day, or you can pack it. To pack the chow chow mix while it's boiling into hot, pint canning jars. Leave 1/4 inch head space in each pint jar. Wipe the mouth of the canning jar clean, place canning lids on the jars and process for 10 minutes in a boiling water bath.


Happy Eating

- El Doctoro