This Condiment Will Knock Your Socks Off!



My grandma made something similar to this even though we lived in the north. You never found a jar of store bought pickle relish in her house! This recipe brought back a lot of memories from my childhood…

Her version was sweet and she seemed to make at least a batch a week. When summer rolled around she would make a double batch because it always went fast at our family picnics and barbecues.



2 quarts shredded cabbage (about one medium head). I use the same grater to shred the cabbage that I do to make slaw.

1/2 cup sweet onions chopped fine

1/2 cup chopped green or red bell peppers (optional)

2 Tablespoons Morton salt


Combine all the chopped vegetables and sprinkle with salt. Let stand in the refrigerator overnight or at least 4 hours. Drain well.

Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.


2 cups Heinz vinegar

1 1/2 cups Domino sugar

2 teaspoons McCormick dry mustard

1 teaspoon turmeric

1/2 teaspoon ground ginger

2 teaspoons celery seeds

2 teaspoons mustard seed


Add veggies to vinegar mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten.





Quick Tip: Make this at the beginning of summer and give jars as gifts to family members.


Recipe and photo courtesy of The Mountain Laurel & Chili Pepper Madness


No boiling water bath for preserving? Is this a recipe for refrigerator chow-chow, only to be kept for a short period of time? The article mentions making in summer and giving as gifts, but how long can this be kept without using a boiling water bath?

This sounds more like you’re making kim-chi. Chow-Chow is what we made from the green tomatoes that were left on the vies and didn’t have time to ripen before the first frost, so they wouldn’t go to waste. And it wasn’t sweet, it was spicy. Had just enough hot peppers in it to give it a little kick.

This sounds like the Chow Chow we can buy in the stores now, I have been looking for a recipe like this for a while. Thank you

Leave a Reply