Edited: I thoroughly enjoyed the process of making this tasty condiment! During a phone call with my mom in Texas she asked if I was using “my grandmother’s recipe.” Grandma’s recipe was previously unknown to me so she looked through her recipes and shared her recipe with me. Note: Grandma’s recipe follows the one from Timely Tasteful Tales of the Red River Valley’s recipe.

But I can tell you Grandma’s recipe makes a TON of Chow Chow and next time I will probably half it. Now I look forward to starting a pot of pinto beans so that we can enjoy the sweet tanginess of this unexpected blessing of a relish! I hope you will try Grandma Garrett’s recipe soon.

Original Post: This is something I remember from my childhood, but I don’t think I’ve had any since we married 34 years ago. With my new love of canning, this is next on the list to put up for the winter!

This recipe, too, is from the Timely Tasteful Tales of the Red River Valley – 1986 and is submitted by Myrtle Conder. Ms. Conder shared many of her recipes with the Extension Service to include in this book and we are so thankful for her contributions of historical recipes.

Ingredients:

1 gallon Cabbage

1 pint Onions

1 Tablespoon Ginger

1 1/2 pounds Sugar (3 cups)

3 Tablespoons Cinnamon

Green Peppers to taste

1/2 gallon Green Tomatoes

1 Tablespoon Mustard

1 Tablespoon Cloves

2 Tablespoons Salt

3 quarts Vinegar

Directions:

1. Grind and measure cabbage, tomatoes and onions. Add spices, sugar, salt and vinegar. Add green pepper to taste. Cook about one hour. Seal hot.

Note: I confess I did not know what they meant by “grind and measure the cabbage.” I had to do a little research. What they really mean is just “finely diced.” You want the end result to be the texture of a relish, not a paste. I hope this helps. I will add a picture here once I try it.

Grandma Garrett’s Chow Chow

From mom, October 2020

Ingredients and Directions:

1 gallon onions, thinly sliced

• Peel, slice and add to a very large bowl.

1 gallon cabbage

1 gallon green tomatoes

1 gallon onions, thinly sliced

• Add to the vegetable mixture:

¼ cup kosher salt.

•  Let stand 3 to 4 hours.
• After standing time, drain and add:

1 quart white 5% acid vinegar

1 quart water

2 ½ cups sugar

3 teaspoons ground allspice

3 teaspoons ground cloves

3 teaspoons black pepper

12 -18 Tablespoons ground mustard (This is not an error.  12 -18 Tablespoons. The amount is roughly the contents of two small cans of ground mustard.)

• Cook in a very large pot until thick.
• Put in jars hot.  Wipe the mouth and sides of the jars with a clean cloth.
• Seal according to standard canning methods for your elevation.  In central Oklahoma I brought the water to a rolling boil, added jars and returned the water to a rolling boil.  Make sure the water is at least 1 inch above the tops of the jars and continue the rolling boil for 15 minutes.
• Remove from water and place on a towel on the counter and wait until the next day to check for good seals.  Any lid that isn’t depressed can still be placed in the refrigerator and eaten within 2-3 weeks.  Date and label the lids of those that sealed well and place in your cabinet or pantry.
• This recipe made 6 quarts, well-packed in the jars.  Note:  Next time I will prepare half of this amount.