Photo: Randy Mayor; Styling: Cindy Barr
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.
Yield:
14 servings (serving size: 1/4 cup)
Nutritional 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
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
Preparation
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.
August 2009
