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Tomato Chow-Chow

Photo: Randy Mayor; Styling: Cindy Barr
Yield 14 servings (serving size: 1/4 cup)
Chow-chow is a traditional Southern relish of summer vegetables cooked in a vinegar mixture. Serve with beans, field peas, ham, grilled chicken, or hamburgers. Or try it over grilled turkey bratwurst, with a side of baked chips. This chow-chow will keep in the refrigerator for up to three weeks; it grows tastier with time. 

Ingredients

  • 1 1/2 cups white vinegar
  • 1 cup sugar
  • 12 black peppercorns
  • 6 whole allspice
  • 1 (3-inch) cinnamon stick
  • 4 cups chopped seeded tomato (about 1 1/2 pounds)
  • 2 cups chopped green cabbage
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3/4 teaspoon salt
  • 1 serrano chile, minced

Nutrition Information

  • calories 78
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 18.6 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 133 mg
  • calcium 15 mg

How to Make It

  1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cook 1 minute. Add tomato and remaining ingredients; bring to a boil. Cook 20 minutes, stirring occasionally. Cool to room temperature; discard cinnamon. Place tomato mixture in a medium bowl; cover and chill.