Canning Chow Chow Relish - Traditional Pennsylvania Dutch Recipe

Are you searching for a versatile, flavorful condiment that will elevate your meals? Look no further! This Canning Chow Chow Relish recipe is a hearty and delicious traditional Pennsylvania Dutch pickle relish, perfect for adding a tangy kick to everything from hot dogs to grilled meats. With homemade relish, you’ll enjoy a burst of textures and flavors!

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What is Canning Chow Chow Relish?

Canning Chow Chow Relish is a pickled vegetable relish with a rich history, particularly popular in Pennsylvania Dutch cuisine and across the Southern United States. Think of it as garden vegetables beautifully preserved with a sweet and sour taste. While recipes can vary slightly by region and family, Chow Chow generally includes a combination of vegetables like cabbage, cauliflower, bell peppers, onions, and sometimes even green tomatoes.

All these veggies are diced, pickled in a vinegar-based brine with sugar and spices and then processed to get a shelf-stable product. The result is a vibrant, tangy, and slightly sweet relish that adds a delightful crunch and flavor boost to a variety of dishes. It’s a fantastic way to use up excess garden vegetables at the end of the season. Ready to experience this classic condiment? Give our Canning Chow Chow Relish recipe a try!

Key Ingredients for Canning Chow Chow Relish:

1 medium head of cabbage (about 2 pounds), cored and chopped: Cabbage forms the base of our relish, providing a satisfying crunch and mild flavor.
2 medium cauliflower heads (about 2 pounds), cored and cut into florets: Cauliflower adds a distinct texture and a slightly nutty taste to the relish.
2 large red bell peppers, seeded and chopped: Red bell peppers contribute a touch of sweetness and a beautiful color to the mix.
2 large green bell peppers, seeded and chopped: Green bell peppers offer a slightly more bitter flavor note and another pop of color.
4 medium onions, chopped: Onions provide a pungent flavor base that complements the other vegetables.
1 pound green tomatoes, chopped (optional): If available, green tomatoes add a tangy and slightly acidic note. If you don’t have them, you can omit or add more bell peppers.
1 cup pickling salt: Pickling salt is essential for drawing out excess moisture from the vegetables and helping to preserve their crispness.
6 cups white vinegar (5% acidity): White vinegar is the primary pickling agent, providing the necessary acidity to preserve the relish and give it its signature tang.
3 cups granulated sugar: Sugar balances the acidity of the vinegar and adds a touch of sweetness to the relish.
2 tablespoons mustard seeds: Mustard seeds contribute a warm, pungent flavor and a slight crunch.
1 tablespoon turmeric: Turmeric adds a vibrant yellow color and a subtle earthy flavor.
1 tablespoon celery seeds: Celery seeds provide a savory, slightly bitter taste that enhances the overall flavor profile.
1 teaspoon ground cloves: Ground cloves add a warm, aromatic spice that complements the other flavors.
1 teaspoon ground allspice: Allspice lends a warm, complex flavor that ties all the spices together.

How to Make Canning Chow Chow Relish:

This Canning Chow Chow Relish recipe might take a little bit of preparation, but the satisfying result makes it totally worthwhile. The delightful mix of sweet, tangy, and crunchy textures makes it a unique and flavorful addition to any meal. It takes about 3 hours, including chopping and canning. Follow the simple steps below, and you’ll have delicious Chow Chow Relish in no time!

Step-by-Step Instructions:

Prepare the Vegetables: Chop all the vegetables (cabbage, cauliflower, bell peppers, onions, and green tomatoes, if using) into small, uniform pieces. This will ensure even pickling and a consistent texture.
Salt the Vegetables: Place the chopped vegetables in a large bowl or non-reactive container. Sprinkle the pickling salt over the vegetables and mix well. Cover the bowl with plastic wrap and let it stand at room temperature for 12-18 hours. This step draws out excess moisture and helps the vegetables stay crisp during the canning process.
Rinse and Drain: After the salting period, rinse the vegetables thoroughly under cold running water to remove the excess salt. Drain them well in a colander or use a salad spinner to remove as much water as possible. Thorough draining is important to prevent the relish from becoming watery.
Prepare the Brine: In a large, non-reactive pot or Dutch oven, combine the white vinegar, granulated sugar, mustard seeds, turmeric, celery seeds, ground cloves, and ground allspice. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
Add the Vegetables: Once the brine is boiling, carefully add the drained vegetables to the pot. Reduce the heat to medium and simmer for 30-40 minutes, or until the vegetables are tender-crisp. Stir occasionally to prevent sticking and ensure even cooking.
Prepare Canning Jars: While the relish is simmering, prepare your canning jars. Wash the jars and lids in hot, soapy water. Rinse thoroughly and keep the jars hot until ready to fill. You can keep them hot in a simmering pot of water or in a warm oven (200°F). Also heat the canning lids in hot water.
Fill the Jars: Using a jar lifter, carefully remove the hot jars from the water. Ladle the hot Chow Chow Relish into the hot jars, leaving 1/2 inch of headspace at the top of each jar. Remove any air bubbles by gently tapping the jars on a towel-lined surface or by using a non-metallic spatula. Wipe the rims of the jars clean with a damp cloth.
Seal the Jars: Place the hot lids on the jars and screw on the bands until fingertip tight (not too tight).
Process in a Water Bath Canner: Place the filled jars in a water bath canner fitted with a rack. Ensure the jars are fully submerged in water with at least 1 inch of water covering the tops of the jars. Bring the water to a rolling boil and process for 15 minutes for half-pint or pint jars (adjust processing time for altitude). Start timing when the water actually comes to a rolling boil.
Cool and Check Seals: After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you may hear a “popping” sound, which indicates that the lids have sealed properly. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If the lid flexes, it’s not sealed, and the jar should be refrigerated and used within a few weeks or reprocessed with a new lid.

Why You’ll Love This Canning Chow Chow Relish:

Zesty Flavor Explosion: This Chow Chow Relish is a flavor sensation! The combination of sweet, tangy, and savory elements creates a unique taste that will awaken your taste buds. The variety of crunchy vegetables adds a delightful texture that keeps you coming back for more.

Budget-Friendly Home Canning: Making your own Chow Chow Relish is a fantastic way to save money compared to buying commercially prepared relishes especially when using your own garden harvest. It allows you to control the quality of ingredients and customize the flavor to your liking. Plus, you’ll have plenty of relish to enjoy or give away as homemade gifts.

Versatile Condiment: From hot dogs and hamburgers to grilled meats and deviled eggs, this Chow Chow Relish adds a burst of flavor to almost anything you want to add to. The vibrant colors and chunky texture make it an appealing addition to any dish.

Want another Pennsylvania Dutch favorite? Check out our recipe for Pickled Beets! Ready to delight your family and friends with this homemade sensation? Prepare to make the easiest Canning Chow Chow Relish ever!

What to Serve Canning Chow Chow Relish With:

Hot Dogs and Sausages: A classic pairing! The tangy relish complements the savory flavors of grilled hot dogs and sausages perfectly.
Hamburgers and Veggie Burgers: Add a spoonful of Chow Chow to your burgers for a flavorful kick.
Grilled Meats: Serve alongside grilled chicken, pork, or steak to brighten up the dish.
Deviled Eggs: Mix a spoonful of Chow Chow into your deviled egg filling for a tangy twist.
Pulled Pork Sandwiches: Chow Chow adds a delicious contrast to the richness of pulled pork.
Bean Salads: Stir into a bean salad for added flavor and texture.
Cheese and Crackers: A unique and flavorful topping for cheese and crackers.
As a Pizza Topping: An interesting twist on pizza, adding zest to a classic dish.

Top Tips for Perfecting Canning Chow Chow Relish:

Uniform Vegetable Size: Chop the vegetables into small, uniform pieces to ensure even pickling and a consistent texture.
Don’t Skip the Salting Step: The salting process is crucial for drawing out excess moisture and keeping the vegetables crisp. Don’t skip it!
Adjust Sweetness to Taste: If you prefer a tangier relish, reduce the amount of sugar slightly. If you like it sweeter, add a little more.
Use Fresh, High-Quality Ingredients: The flavor of the relish will only be as good as the ingredients you use. Choose fresh, ripe vegetables for the best results.
Ensure Accurate Headspace: Maintain the recommended 1/2 inch of headspace to ensure a proper seal during canning.
Adjust Processing Time for Altitude: If you live at a high altitude, adjust the processing time according to your local canning guidelines.
Let the Relish Mature: For the best flavor, let the canned relish sit for at least 2-3 weeks before opening. This allows the flavors to meld and develop fully.
Use Pickling Salt: Don’t substitute table salt for pickling salt. Pickling salt is pure sodium chloride without additives that can cloud the brine.

5 Facts about Canning Chow Chow Relish:

Chow Chow has origins tracing back to several cultures and regions, resulting in diverse recipe variations.
The recipe is a resourceful method for utilizing surplus crops at the end of the growing season, making it incredibly practical.
Chow Chow is characterized by its distinctive mix of sweet, sour, and spicy flavors, setting it apart from typical dill pickles.
Chow Chow frequently features a yellow hue from the inclusion of turmeric, a spice renowned for its color and health benefits.
Each family often possesses its unique take on Chow Chow, so expect to see a wide variety of recipes.

Storing and Reheating Tips:

Storing:

Unopened Jars: Properly sealed and processed jars of Chow Chow Relish can be stored in a cool, dark, and dry place (like a pantry) for at least 1 year, and often longer.
Opened Jars: Once opened, store the relish in the refrigerator in an airtight container. It should stay fresh for several weeks to a month.

Reheating:

Chow Chow Relish is typically served cold or at room temperature. No reheating is necessary!
If you want to warm it slightly, you can microwave a small portion for a few seconds, but be careful not to overheat it, as this can affect the texture and flavor.

Final Thoughts:

This Canning Chow Chow Relish recipe is more than just a condiment; it’s a taste of tradition! The combination of fresh vegetables, tangy vinegar, and aromatic spices creates a flavor that’s both comforting and exciting. Whether you’re a seasoned canner or a beginner, this recipe is sure to become a favorite. By understanding and mastering this simple yet comprehensive guide to making Chow Chow Relish, you’ll be well on your way to unlocking and enjoying a wide array of flavors!

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Canning Chow Chow Relish FAQs:

Q: Can I use different vegetables in my Chow Chow Relish?

A: Yes, absolutely! That’s part of the fun of Chow Chow. You can adjust it for you harvest. Consider adding okra, corn, or carrots. Just keep the ratios of hard to soft vegetables consistent.

Q: Can I reduce the sugar in this recipe?

A: Yes, but be mindful of the impact on preservation. Sugar helps balance the acidity of the vinegar, which is crucial for safe canning. If you reduce the sugar, you may need to increase the vinegar slightly to maintain the proper acidity. Make sure to follow a tested recipe for low-sugar canning.

Q: Do I have to use pickling salt?

A: Yes, pickling salt is recommended. Table salt contains iodine and anti-caking agents that can darken the relish and make the brine cloudy. If you absolutely can’t find pickling salt, you can use kosher salt, but be sure to use the appropriate amount (check a conversion chart).

Q: What if my jars don’t seal?

A: If a jar doesn’t seal within 24 hours, you have two options: refrigerate the jar and use the relish within a few weeks, or reprocess the jar with a new lid. To reprocess, make sure the jar rim is clean, apply a new lid, and process for the full recommended time.

Q: Can I make Chow Chow without canning it?

A: Yes! If you don’t want to can the relish, you can make a refrigerator version. Simply follow the recipe as written, but skip the canning step. Store the relish in the refrigerator in an airtight container for up to 2 weeks. It will not have the same shelf life as canned relish.

Canning Chow Chow Relish – Traditional Pennsylvania Dutch Recipe