Chow Chow Recipe V1

Chow Chow Recipe V1

Serves 16 pints
Prep time 4 hours
Cook time 30 hours
Total time 34 hours
Dietary Vegetarian
Meal type Condiment
Occasion Barbecue, Thanksgiving
Region American
Chow Chow recipe that has an apple vinegar front end with smoke and heat coming up the rear. Very good with pork, hot dogs, and even on your mashed potatoes.


1st Stage

  • 4lb Green Tomatoes (Diced)
  • 1 Large Red Bell Pepper (Diced)
  • 1 Large Yellow Bell Pepper (Diced)
  • 1 Large Orange Bell Pepper (Diced)
  • 1 Medium Cabbage (Diced)
  • 1 cup Jalapeno (Diced, remove rinds and seeds (you want it hot, leave the rinds and seeds))
  • 1 Medium Yellow Onion (Diced)

1st Stage (Optional)

  • 12 Medium SMOKED Jalapenos (Diced, leave rinds and seeds)

2nd Stage

  • 1/3 cup Kosher or Pickling Salt
  • 2 1/2 cups Apple Cider Vinegar (I prefer unpasteurized and unfiltered)
  • 1 2/3 cup Water
  • 1 cup Light Brown Sugar
  • 1 tablespoon Yellow Mustard Seeds
  • 1 teaspoon Celery Seeds
  • 1/2 teaspoon Red Pepper Flakes (Make it a teaspoon you wimp!)
  • 1 teaspoon Turmeric (You know the old school folks didn't have this, you can leave out if you want)
  • 1 teaspoon Tarragon Leaves (not whole, shredded to small size)

2nd Stage (Optional)

  • 1 teaspoon Cumin (I used in the)
  • 1/2 teaspoon Fennel (Crush in the mortar pestle)

3rd stage (Optional)

  • 1 Medium Yellow Onion (Diced and sauteed in butter)


1st Stage
Step 1 You should wash the veggies down. Once washed, you could skin the green tomatoes if you want. I didn't. So, dice all the veggies up in "stage 1".
Step 2 Once all veggies are diced, get some salt sprinkled onto them. Mix up so that salt touches all veggies. Not tons of salt. Just sprinkle so that you end up get all of them salted. Store the salted veggies in a non-reactive bowl or container in the fridge over night. The next day the salt will have pulled all of the water out of the veggies and pooled at the bottom of the bowl.
Step 3 Next day, take veggies out and strain the water out of them. Use a colander. This way you can rinse them as well. You don't want them to be salted yet. So rinse them and put them in a dry bowl so when you are ready to use them you can tilt more water out at that time as well.
Step 4 Lets assume you know how to can. Get the jars, lids, and lid rings sterilizing and try to time it so that you can start using them about 20 minutes after you start working on get the veggies prep'ed.
Stage 2
Step 5 Get all the ingredients in "2nd Stage" in a pot. Turn on medium heat.
3rd Stage
Step 6 If you chose the "optional" ingredients and want some sauteed onions and garlic in your mix, do it now (I sauteed in 2 TBS of butter). Don't add these to the boiling veggies. Add them once boiling is over.
1st and 2nd Stage
Step 7 By this time the 2nd Stage items have warmed up enough, get them boiling and add all your 1st Stage Ingredients. Boil for 10 minutes and turn off heat and remove from heat.
1st, 2nd, and 3rd Stages
Step 8 Once boiling stops, add you sauteed onion and garlic if you opted for it.
Step 9 Mix up items well. Very well. Now can the chow chow.