VEGETABLE RELISH | CHOW CHOW | HOW TO MAKE RELISH

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños offer heat with fewer calories, while banana peppers are milder and more affordable.

cabbage

🥗Healthier: kale

💰Cheaper: green leafy vegetables

Kale adds nutrients while leafy greens can be more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is healthier; white vinegar is a cost-effective alternative.

Gather all the ingredients for the vegetable relish.

Chop and core the vegetables, including the cabbage, onions, tomatoes, and hot peppers, into pickle cube size.

Process the chopped vegetables in a food processor until they reach the desired size.

Mix the chopped vegetables with pickling salt and let them sit overnight in the fridge.

The next day, rinse the vegetable mixture a couple of times to remove excess salt.

In a large pot, combine 12 cups of apple cider vinegar, 18 cups of sugar, 6 tablespoons of mustard seeds, 3 tablespoons of celery seeds, 4.5 teaspoons of ground turmeric, and 2 cups of filtered water.

Stir the mixture well and heat it on the stove until it begins to bubble.

Add the rinsed vegetable mixture to the bubbling liquid and stir to combine.

Prepare canning jars by washing them and ensuring they are clean.

Pack the relish into the jars, leaving appropriate headspace, and seal them with new lids.

Process the jars in a hot water bath for the recommended time to preserve the relish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary