Crunchy Chow-Chow

Legend has it that Chinese workers brought a version of this condiment to America in the 1800s. The relish became a favorite in the South, where it's served with all kinds of meats and atop field peas. For more heat, leave the seeds in the jalapeño. Store in the refrigerator up to two weeks in a glass or plastic bowl (they won't react with the vinegar).

Yield: 5 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 5%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 8.2g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 185mg
  • Calcium: 8mg

Ingredients

  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped cucumber
  • 1 cup fresh corn kernels
  • 1 cup finely chopped onion
  • 1 cup finely chopped green tomato
  • 1 cup finely chopped carrot
  • 1 tablespoon salt
  • 1 jalapeño pepper, seeded and finely chopped
  • 6 tablespoons sugar
  • 6 tablespoons cider vinegar
  • 3 tablespoons water
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon celery seed

Preparation

  1. Combine first 9 ingredients in a glass bowl. Cover and refrigerate for 8 hours. Drain well.
  2. Combine vegetable mixture, sugar, and remaining ingredients in a large saucepan. Cook over medium heat 5 minutes or just until heated. Serve chilled or at room temperature.
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