I have to admit, I know very little of chow-chow and am not in any way an expert on Southern cooking in general.
(For readers from outside the United States, “Southern” refers to the south-eastern continental U.S.)
However, my mom is from the South and asked me to make this recipe after she found it online. At the time, she was looking for a recipe that would be similar to a relish used by a sandwich shop in she used to frequent when she lived in Texas.
This recipe is a bit salty for me (I personally like my Ginger Apple Chutney more), but Mom was quite happy with it and said it is excellent on sandwiches.
Sweet, sour and salty chow-chow relish
2 quarts shredded or finely chopped cabbage
1 cup finely diced sweet onion
1/3 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
2 Tablespoons salt
2 cups apple cider vinegar
1-1/2 cups white sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seed
2 teaspoons mustard seed
Mix chopped cabbage, onion, green and red bell peppers with the 2 Tablespoons of salt. Place in covered container in the refrigerator for 4-6 hours.
Take mixed salted vegetables out of the fridge, place in a strainer, drain well.
Mix vinegar, sugar, dry mustard, turmeric, ground ginger, celery seed, and mustard seed in a large non-reactive pot on the stove. Heat until simmering, simmer for 10 minutes.
Mix drained vegetables thoroughly into the pot, bring to a boil, simmer for another 10 minutes.
At this point, the mixture is done. It can simply be refrigerated, or it can be canned. There are instructions on Mountain Laurel’s chow-chow recipe on how to can it, so I am just going to link there since canning is another thing I know little about.