Chow-chow relish

Instructions

1. Prepare Vegetables:
   • Chop all vegetables into small, uniform pieces.
   • In a large bowl, toss with salt. Cover and let sit for 2 hours to draw out moisture. Drain well.
2. Cook Pickling Liquid:
   • In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes.
   • Bring to a boil over medium heat, stirring until sugar dissolves.
3. Cook Vegetables:
   • Add the drained vegetables to the pickling liquid.
   • Reduce heat and simmer for 15–20 minutes, stirring occasionally, until vegetables are slightly tender but still crisp.
4. Jar & Store:
   • Remove from heat and let cool slightly.
   • Spoon into clean jars and refrigerate. Chow-Chow can be eaten after a few hours but tastes best after 24–48 hours.
   • Keeps in the fridge for up to 2 months.

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💡 Tips:

• Adjust sugar and vinegar to your taste—some like it sweeter, some more tangy.
• Add hot peppers if you prefer a spicier relish.
• Perfect as a topping for beans, hot dogs, sandwiches, or grilled meats.

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If you want, I can also give a quick, no-cook version of chow-chow that’s ready in under an hour and keeps its crisp texture.

Do you want me to do that?