Easier, faster, fresher Southern classics
- 2 medium green bell peppers, seeded and finely chopped
- 1 medium red bell pepper, seeded and finely chopped
- 2 small hot peppers, seeded and finely chopped
- 2 small green tomatoes, finely chopped
- 2 cups finely chopped plum tomatoes (about 6)
- 2 cups finely chopped onions (about 2 medium)
- 2 cups finely chopped green cabbage
- 1 cup sugar
- 1 cup distilled white vinegar
- 2 teaspoons kosher salt
In a large stockpot set over medium heat, combine all the peppers, the green and plum tomatoes, the onions, the cabbage, sugar, vinegar, and salt. Bring the mixture to a boil
Reduce the heat to low, cover, and simmer for 30 minutes.
Uncover the pot and simmer for an additional 30 minutes or until thick.
Pour the sterilized chow chow into sterilized jars, leaving ½ inch headspace at the top of each jar. Follow the water bath process for 10 minutes.
Place in a cool spot and let sit for 24 hours. Store in the pantry, unopened, for up to 1 year. Once opened, store in the refrigerator for up to 3 months. Makes 4 pints / 8 half-pint jars.
About this recipe
“If you’ve never eaten chow chow, then this is the time to give it a try! Chow chow is a classic Southern condiment used to top peas, beans, or greens, but one of my favorite ways to eat it is alongside a pork roast. Mercy!” – Robyn Stone
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.