Edith's Red Tomato Chow Chow

Savor the nostalgic flavors of Edith’s Red Tomato Chow Chow, a vibrant and tangy Southern relish that’s perfect for topping everything from hot dogs to roasted meats. Featuring juicy red tomatoes, crisp bell peppers, and sweet onions, this hearty condiment is infused with a bold blend of mustard seeds, turmeric, and a touch of cayenne for just the right amount of heat. The vegetables are brined to draw out excess moisture, then simmered in a spiced vinegar-sugar mixture, creating a bright, zesty balance of flavors. With its balance of tangy, sweet, and slightly spicy notes, this chow chow is as versatile as it is delicious. Ideal for home canning, it can be preserved for up to a year, making it a pantry staple you’ll reach for time and time again. Whether spread on a sandwich or served alongside your favorite barbecue dishes, this homemade chow chow is a must-try for relish enthusiasts and lovers of classic Southern cuisine.

Nutriscore Rating: 81/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

Ingredients

• 10 medium (about 5 lbs) Red tomatoes
• 3 large Yellow onions
• 3 medium Red bell peppers
• 2 medium Green bell peppers
• 2 tablespoons Pickling salt
• 3 cups White vinegar
• 2.5 cups Granulated sugar
• 2 tablespoons Ground mustard
• 1 teaspoon Ground turmeric
• 2 teaspoons Celery seeds
• 1 tablespoon Mustard seeds
• 0.5 teaspoons Cayenne pepper

Directions

Step 1

Fill a large stockpot with enough boiling water to submerge tomatoes, and prepare a separate bowl with ice water. Blanch the tomatoes by boiling for 30–60 seconds, then immediately transferring to the ice water. Peel, core, and dice the tomatoes.

Step 2

Peel and dice the onions. Remove seeds and membranes from the red and green bell peppers, then dice them finely.

Step 3

In a large mixing bowl, combine the diced tomatoes, onions, and peppers. Sprinkle with pickling salt and stir well. Cover the bowl and let it sit for 4–6 hours, or overnight if possible, in the refrigerator to draw out excess moisture.

Step 4

Drain the vegetable mixture in a colander, pressing gently to remove as much liquid as possible. Discard the liquid.

Step 5

In a large stockpot, combine white vinegar, granulated sugar, ground mustard, turmeric, celery seeds, mustard seeds, and cayenne pepper. Stir well and bring to a boil over medium heat.

Step 6

Add the drained vegetable mixture to the pot. Stir to coat the vegetables evenly in the spiced vinegar mixture.

Step 7

Reduce the heat to low, cover, and simmer for 60–90 minutes, stirring occasionally, until the chow chow thickens slightly and the vegetables are tender.

Step 8

While the chow chow is cooking, sterilize jars and lids for canning. Wash them thoroughly and either boil them or use a dishwasher with a sterilize setting.

Step 9

Ladle the hot chow chow into sterilized jars, leaving 1/2 inch of headspace. Wipe the jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.

Step 10

Allow the jars to cool completely on a kitchen towel. Check for a proper seal by pressing on the lid; if it doesn't pop back, the jar is sealed.

Step 11

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks.

Nutrition Facts

Serving size	(25000.1g)

Amount per serving	% Daily Value*
Calories	6541.9

Total Fat 52.5g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 12855.7mg	0%
Total Carbohydrate 1469.2g	0%
Dietary Fiber 295.8g	0%
Total Sugars 1128.4g
Protein 219.1g	0%

Vitamin D 0IU	0%
Calcium 2598.3mg	0%
Iron 76.5mg	0%
Potassium 56391.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.5%

Protein: 12.1%

Carbs: 81.3%