Grandma’s Chow-Chow

This wonderful recipe has been passed down through three generations of my mother's family. The time spent making it will reward you with a delicious condiment that can be used to enhance just about any dish

Recipe makes about 6 pints

Whatcha Need

-1 small (2-pounds) head of green cabbage, coarsely chopped (8 - 10 cups)
-6 medium (7-ounces each) green heirloom tomatoes, large dice, (about 5 cups)
-3 medium 11-ounces each) white or yellow onions, chopped (about 4 cups)
-1 medium (7-ounce) green bell pepper, chopped (about 1 cup)
-1 medium (7-ounce) red bell pepper, chopped (about 1 cup)
-1/4 cup Kosher salt
-3-1/2 cups white vinegar
-1-1/2 cup apple cider vinegar
-1 Tablespoon allspice
-1/2 teaspoon mustard seed
-1 teaspoon celery seed
-1 teaspoon crushed red pepper flakes
-2 medium Fresno (or jalapeño) chiles, seeded and chopped

Whatcha Do

1. Place cabbage, tomatoes, onions, and bell pepper in a large nonreactive bowl or container. Sprinkle with salt and toss to combine. Cover and let stand at room temperature for 6 to 7 hours.

2. Drain mixture, rinse well, and drain again. Set aside.

3. To prepare the jars: Place enough water in canning pot to cover 5 one-pint glass jars. Bring water to a simmer to heat the jars. Leave them in the water until ready to use. Wash lids and bands in warm, soapy water; dry, and set aside.

4. Stir together white vinegar, apple cider vinegar, allspice, mustard seed, celery seed, red pepper flakes, and chiles in a large stockpot. Cover and bring to a boil over high heat.

5. Uncover and reduce heat to medium-low and simmer, undisturbed for 10 minutes.

6. Add vegetables and stir to combine. Cover and bring mixture to a boil over medium-high heat.

7. Uncover; reduce heat to medium-low, and simmer undisturbed for 10 minutes.

8. Remove mixture from the heat, and ladle evenly into hot, sterilized jars, filling to 1/4 inch from the top. Remove air bubbles, and wipe jar rims. Center lids on jars, and apply bands until fingertip-tight.

9. Lower jars into boiling water in canner and process, covered for 10 minutes. Turn off heat, uncover, and let jars stand for 5 minutes.

10. Remove jars from canner and let cool 12 to 24 hours. Check lids for seal (they should not flex when the center is pressed).

11. Store in a cool, dark, dry place for up to 18 months.