Authentic Southern Chow Chow
Who would have thought that folks from Nova Scotia would end up in Louisiana way back in the day?! Well they did, and with them came a delicious blend of pickled of tomatoes, peppers, and cabbage that we now call “chow chow”. This recipe is crazy easy, super yummy, really cheap to put together, and it lasts for several months; so you really can not loose. It goes great with fish cakes, hotdogs, burgers, and even mashed potatoes so what are you waiting for, go get your chow chow on!!!
- 5 cups white distilled vinegar
- 3 cups granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon whole cloves
- 1 tablespoon yellow mustard seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon ground yellow mustard powder
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 4 green tomatoes, finely diced
- 2 green bell peppers, finely diced
- 1 red bell pepper, finely diced
- 1 sweet onion, diced
- 1/2 head of cabbage, shredded
In a non-reactive sauce pan, bring the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard powder, turmeric, red pepper flakes, and bay leaves to a boil and let roll for five minutes.
Add the green bell peppers, red bell peppers, tomatoes, and onion; return to a boil.
Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
Remove from heat and let cool to room temperature.
Serve right away or store refrigerated for up to two months.