Tassie Mae’s Chow Chow

I don’t remember a summer that my Grandmother Tassie Mae didn’t make this classic Southern relish, fondly known as Chow Chow. I am fortunate to have a copy of her handwritten recipe, stained and faded as it might be.

I’ve spent years making jams and jellies and putting up the summer’s abundance of fruits and vegetables, but I had never attempted her Chow Chow recipe until several years ago. I’ll admit it was partly out of fear that my version would not live up to the memory of her delightful relish.

Summer after summer I have pulled out her recipe only to tuck it back into a folder in the fall. Not sure if nostalgia came creeping into my kitchen but I decided this particular summer I would attempt to recreate this wonderful Southern condiment. I made my way to the market and found beautiful, large green tomatoes, a key component in my Grandmother’s recipe.

Along with green tomatoes, in Tassie’s version of Chow Chow you’ll find both red and green bell peppers, cabbage, and sweet onion. Sweetened with sugar, spiced with celery seed and turmeric plus a tad bit of kosher salt then brightened with the unmistakable tang of apple cider vinegar.

If you like a relish, this is a wonderful option to the “green pickle” relish you find mass produced and sold on store shelves. Chow Chow is perfect on hot dogs, or bratwurst, pulled pork, topping a piping hot bowl of pinto beans or adding tang to potato salad, or deviled eggs. The balance of flavors, sweet and tangy, with just enough spice to enhance the relish and any dish it compliments. And the cooking is minimal and using a food processor makes the task of finely chopping the peppers and cabbage quick and painless.

I scaled back the quantities on her recipe and still ended up with a batch large enough to fill over a dozen half-pint jars! To be fair, she did have eight kids and needed enough food on hand to feed the masses! So find friends or get your canner ready, or both.

This one is for you Tassie Mae! You were a lovely woman who touched many hearts and fed many a soul!

Chow Chow

2 cups chopped sweet onion, about 2 medium onions

4 green bell peppers, seeded and finely chopped, about 4 cups

3 red peppers, seeded and finely chopped, about 3-½ to 4 cups

3 cups diced green tomatoes, about 4 tomatoes

2 cups finely chopped cabbage, about ½ cabbage

2-½ cups sugar

½ tablespoon celery seed

¾ teaspoon turmeric

½ teaspoon kosher salt

2 cups apple cider vinegar

Wash and sterilize 12 half-pint jars and lids, or 6 pint jars and lids. Place the sweet onion, green and red bell peppers, tomatoes, and cabbage into a large kettle or stockpot.

Add the sugar, celery seed, and turmeric.

Pour in the cider vinegar, stir to blend together, and cook over low heat until the sugar has completely dissolved about 10 minutes.

Raise the heat to medium and bring mixture to a boil; cook for an additional 5 minutes until heated through.

Ladle the Chow Chow into 12 sterilized jars and process in a water bath following manufacturer’s instructions.

Ball has great canning tips on its website: https://www.freshpreserving.com/