Tomato Celery Chow-Chow
A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.
YIELD
6 servingsPREP
2 hrsCOOK
20 minREADY
2 hrsIf you’ve ever been to a church supper down South or eaten at your meemaw’s table, you know chow-chow.
This tangy, sweet, crunchy relish has been a staple of Southern pantries for generations, and this version puts tomatoes front and center alongside celery, green peppers, and onions.
The vegetables get bathed in scalded vinegar sweetened with brown sugar and spiked with mustard seed and a touch of nutmeg, then left to cure for six full weeks until the flavors meld into something truly special.
It’s a big-batch project, y’all. One peck of tomatoes makes enough to fill your shelves and share with the neighbors.
Kitchen Tips
- Use half-ripe (green turning pink) tomatoes for the best texture. Fully ripe tomatoes will break down too much during the cure.
- Stir the mixture thoroughly every 30 minutes during the first couple of hours. This distributes the brine evenly.
- Store in sterilized glass jars in a cool, dark spot. Patience is the hardest ingredient here, but it pays off.
- Serve alongside pinto beans, collard greens, black-eyed peas, or piled on top of a hot dog.
Ingredients
Directions
Scald, peel, chop, and drain tomatoes.
Add celery, onions, and peppers.
Scald and cool vinegar.
Add sugar, salt, mustard seed, and nutmeg.
Combine with vegetables.
Stir all together thoroughly 3 or 4 times at intervals of ½ hour.
Let stand 6 weeks before using.
Comments
