Old-Fashioned Spicy Chow-Chow Relish

Summer is here! The gardens are growing fast and just waiting to burst with all kinds of treasures! Now is the busy time of year, as we prepare to work like busy ants and prepare for the long winter months ahead.

I enjoy making relish type preserves. Be it pickle style relish or hot pepper style relishes. A common relish made by the Amish is called Chow Chow. The recipe below is for a spicy Chow Chow. Canning steps are included.

Spicy Chow-Chow

Recipe makes 12 pints

Ingredients:

  • 2 quarts of green beans
  • 1 large head of cauliflower (separated into floweretes)
  • 3 cups of shelled baby lima beans
  • 3 cups of fresh whole kernel corn
  • 1 quart of chopped onions
  • 4 sweet green peppers chopped
  • 1 – 4 of your favorite hot pepper chopped and deveined and seeded (Note: You choose your level of pain, jalapeno pepper on up. If you want no heat, add in a sweet bell pepper of a different color other than green to the peppers above.)
  • 2 quarts of chopped green tomatoes
  • 3 quarts of apple cider vinegar
  • 4 cups of sugar
  • 1/2 cup of pickling salt
  • 2 tablespoons of celery seed
  • 2 tablespoons of yellow mustard seed
  • 2 tablespoons of dry mustard
  • 1 tablespoon of powdered turmeric

Directions:

  1. Cut the green beans into 1/2 inch pieces.
  2. Cook the green beans, cauliflower floweretes, lima beans and corn separately in boiling water until barely tender.
  3. Drain, mix with the onions, peppers and tomatoes in a very large kettle.
  4. In a separate pot, bring the vinegar to boil.
  5. Add in the sugar, salt, celery seed, mustard seed, dry mustard and turmeric into the boiling vinegar and stir until the sugar is dissolved completely.
  6. Pour the vinegar mixture over the vegetables.
  7. Bring to a boil and cook for 15 to 20 minutes or until thoroughly heated. Stir throughout the boiling process.
  8. Ladle into sterilized canning jars leaving 1/2 inches headspace (approximately 12 pint jars will be needed).
  9. Process your lids according to the water bath or steam bath method you are using for your canner.
  10. Place lids and bands on a clean top canning jar and screw on tight (not like Sampson tight, but tight enough to hold well.)
  11. Water bath/Steam bath can for 25 minutes.
  12. Take out of the canner and let rest for 24 hours (don’t move from their resting place for 24 hours).
  13. Listen for the glorious pop sound of the jar sealing.
  14. If any of the jars do not seal, you can exchange lids and re-can the jar or put that jar in the refrigerator to be the first to enjoy.
  15. Always refrigerate after opening a jar or an unsealed jar.
  16. The sealed jars will last about 2-3 years in a cool pantry.

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice