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Chow-Chow

You don't hear much about Chow-Chow anymore, but it’s a pickled relish that used to be a popular way to make use of end-of-season garden vegetables like green tomatoes, peppers and cabbage. If you have some vegetables to "put up" modify this recipe for a tasty topping for sausages, sandwiches and other foods.

Instructions 
  • Rinse and prep the vegetables, mix together in a bowl and set aside
  • In a large non-reactive saucepan, bring the vinegar, sugar, and salt to a boil, stirring to dissolve (do not inhale the fumes).
  • Add the mustard seed, celery seed and ground turmeric and stir.
  • Add the reserved vegetable mixture and return the liquid to a boil.
  • Turn off heat, cover and let steep until the cabbage is crisp-tender, about 15 minutes.
  • Transfer the chow-chow with its liquid to a clean 1-quart jar.
  • Cover and refrigerate overnight to blend the flavors.
  • (The Chow-Chow can be refrigerated for at least 3 weeks. Serve at room temperature)