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Tangy Chow Chow Pickles

Carla Hall
|
Servings: 12
|
easy
|
2+ hr

Add these Tangy Chow Chow Pickles to dishes like Carla's Spicy Southern Greens & Beans with Cornbread for an extra kick!


  • Ingredients
  • step-by-step directions
Ingredients
Tangy Chow Chow Pickles
  • 4 cups cabbage (finely chopped)
  • 3 cups green tomatoes (diced)
  • 2 1/2 cups bell peppers (preferably a mix of colors, diced)
  • 2 1/2 white onions (diced)
  • 1/2 cup jalapeno chiles (minced)
  • 1/3 cup Kosher salt
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 1/2 teaspoon ground turmeric
Directions
  • In a large bowl, add the cabbage, tomatoes, peppers, onions, chiles, and toss to combine. Cover and refrigerate at least 4 hours and up to overnight. Drain in a colander, rinse, and drain again.
  • Meanwhile, in a medium saucepan, stir together the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric until the sugar dissolves. You can let the mixture sit as long as the vegetables do.
  • When the veg mix is ready, bring the vinegar to a boil. Add the vegetables, return to a boil, then reduce the heat to simmer for 5 minutes. You want to keep the crunch. Ladle the mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months. You can serve it after a day or two.
Similar categories: Other Condiments
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