Granny’s Chow-Chow Relish Recipe

Take a little bit of this and a little bit of that from your vegetable garden and create Granny’s Chow-Chow Relish.


| March 2013



Put Em Up by Sherri Brooks Vinton, Storey Publishing

The step-by-step instructions and 175 tasty recipes in “Put ’Em Up!” will have the most timid beginners filling their pantries and freezers with the preserved goodness of fresh produce in no time.

Cover Courtesy Storey Publishing

Put ’Em Up! (Storey Publishing, 2010) offers your grandma’s traditional home-canning methods with a modern twist. Flavors are brighter, batch sizes are more flexible and up-to-date methods make the process safer and easier. An extensive techniques section allows you to think outside the box and learn a variety of food preservation methods such as freezing, drying and pickling. Create time-honored traditions such as apple butter to inventive new favorites such as figs in honey syrup or fennel confit. Even beginners who’ve never canned before can easily pick up preserving skills from this vibrant guide to canning. Granny’s Chow-Chow Relish Recipe is perfect for putting up those leftover odds and ends from your vegetable garden. 

You can purchase this book from the GRIT store: Put ’Em Up! 

Granny’s Chow-Chow Relish Recipe

Makes about 5 pints

My granny is a Southern woman — the genuine article — who was raised putting up everything the family needed to get them through the winter. We got to talking about her canning, and she said this was one of her favorite recipes. When I asked her what was in it, she said, “Oh, you know, a little of this, a little of that until it tastes right.” Typical Granny recipe.

Ingredients 
4 cups cider vinegar
1 cup sugar
1/4 cup salt
2 teaspoons ground allspice
Red pepper flakes to taste
4 cups finely chopped cabbage, from one small head
2 pounds green tomatoes, finely chopped
1 pound onions, finely chopped
2 red bell peppers, finely chopped

Prepare
Combine the vinegar, sugar, salt, allspice, and red pepper flakes in a large nonreactive stockpot, and bring to a boil. Add the cabbage, tomatoes, onions, and bell peppers, and return to a boil, stirring to ensure that all the ingredients have heated through.





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