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If you aren't familiar, chow chow is a type of Southern relish made to preserve the end of summer vegetables. Its history is quite blurry, however. Some say Chinese rail workers created it when they came to the US in the 1800s. Others credit it to being a copy of Indian chutneys. Whatever the story, this is a great way to use up the last of the summer veggies in your garden. Rather than include pictures of boring chopped vegetables and the brine, I thought it would be more interesting and inspirational to post pictures from my recent trip to North Carolina - enjoy! 
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Carolina Chow Chow

October 6, 2015

condiment, fall, gluten-free, summer, vegan

If you aren't familiar, chow chow is a type of Southern relish made to preserve the end of summer vegetables. Its history is quite blurry, however. Some say Chinese rail workers created it when they came to the US in the 1800s. Others credit it to being a copy of Indian chutneys. Whatever the story, this is a great way to use up the last of the summer veggies in your garden. Rather than include pictures of boring chopped vegetables and the brine, I thought it would be more interesting and inspirational to post pictures from my recent trip to North Carolina - enjoy! 
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Information

Servings: 48 (makes 12 cups/6 pints)
Time: About 25 minutes active; 35 minutes total plus overnight salting
Price: About $24.30 total; $0.51 per serving
Nutrition (per serving):
Calories: 31.5
Protein: 0.47g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 6.9g
Fiber: 0.67g
Sodium: 150.6mg
Cholesterol: 0mg
High In: Vitamin C
Good Source: Vitamin K
Low In: Fat, Saturated Fat, Carbohydrates, Cholesterol

Ingredients

  • 2 large sweet onions
  • 1 head green cabbage, about 1 1/2 lbs
  • 3 large green tomatoes
  • 1 large green bell pepper
  • 2-3 hot green peppers
  • 1/4 cup plus 1 Tbsp salt, divided
  • 1 cup sugar
  • 4 cups cider vinegar
  • 2 Tbsp mustard seed
  • 2 tsp tumeric
  • 2 tsp dry mustard
  • 2 tsp celery seed

Preparation

  1. Chop by hand or process in a food processor the onions, cabbage, tomatoes, and peppers. Add to a colander set over a bowl. Then mix in 1/4 cup salt. Refrigerate overnight to sweat and soften the vegetables.
  2. The next day heat the remaining 1 Tbsp salt, sugar, cider vinegar, mustard seed, turmeric, dry mustard, celery seed, and 2 cups water in a large pot over medium heat. Bring to a boil, cover slightly and let cook 10 minutes. Remove from heat.
  3. For crisper vegetables, let the brine cool to room temperature and then add the vegetables. For softer vegetables, add them immediately into the hot liquid.
  4. Store in the refrigerator or can using these instructions and then let sit at least one week before eating.

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