Chowchow
- 20m Prep Time
- 10m Cook Time
- 12h Ready In
A sweet-and-sour Southern relish made from garden vegetables, perfect for topping beans, rice, hot dogs, or cornbread.
Ingredients
- 0.5 head green cabbage cored and finely chopped
- 0.25 head cauliflower cored and finely chopped
- 0.5 green bell pepper cut into ⅛-inch dice
- 0.5 red bell pepper cut into ⅛-inch dice
- 3 celery cut into ⅛-inch dice
- 1 sweet onion cut into ⅛-inch dice
- 29.6 ml kosher salt
- 473 ml apple cider vinegar
- 237 ml cold water
- 237 ml sugar
- 14.8 ml ground turmeric
- 14.8 ml yellow mustard seeds
- 9.86 ml freshly ground black pepper
- 2.46 ml celery seed
- 2.46 ml crushed red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 381 mg
- Iron: 14.5 mg
- Magnesium: 212 mg
- Phosphorus: 404 mg
- Potassium: 2342 mg
- Zinc: 3.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml kosher salt
- 473 ml apple cider vinegar
- 237 ml cold water
- 237 ml sugar
- 14.8 ml ground turmeric
- 14.8 ml yellow mustard seeds
- 9.86 ml freshly ground black pepper
- 2.46 ml celery seed
- 2.46 ml crushed red pepper flakes
Prepare
- 0.5 head green cabbage, cored and finely chopped
- 0.25 head cauliflower, cored and finely chopped
- 0.5 green bell pepper, cut into ⅛-inch dice
- 0.5 red bell pepper, cut into ⅛-inch dice
- 3 celery, cut into ⅛-inch dice
- 1 sweet onion, cut into ⅛-inch dice
Let's Cook
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Step 1.
In a large bowl, combine the finely chopped cabbage, cauliflower, green and red bell peppers, celery, and sweet onion. Toss with 2 tablespoons kosher salt, then cover and refrigerate for 1 hour.
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Step 2.
After 1 hour, rinse the salted vegetables thoroughly in a colander under cold water and drain well.
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Step 3.
While the vegetables are resting, prepare the pickling liquid: In a large stockpot over high heat, combine 2 cups apple cider vinegar, 1 cup cold water, 1 cup sugar, 1 tablespoon ground turmeric, 1 tablespoon yellow mustard seeds, 2 teaspoons freshly ground black pepper, ½ teaspoon celery seed, and ½ teaspoon crushed red pepper flakes. Bring to a boil, stirring to dissolve the sugar, then remove from heat and let cool to room temperature.
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Step 4.
Divide the drained vegetables evenly between two 1-quart jars. Pour the cooled pickling liquid over the vegetables to cover them completely. Seal the jars and refrigerate for at least 12 hours before serving. The chowchow will keep for up to 1 month.