Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars. We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness. It’s a delicious substitute for any relish you would spread over a hot dog or a burger, but we take it in other directions, too. Mixed one-to-one with good mayonnaise, green tomato chowchow makes the perfect dressing for coleslaw. Sometimes we’ll strain out the brine before we add the mayonnaise to make a killer tartar sauce. Or if we’re feeling indulgent, we’ll drain the chowchow, toss it with squid or small bay scallops and flood it with a fruity extra virgin olive oil for easy mock-ceviche.

Ingredients

  • 4 whole allspice berries
  • 1 teaspoon celery seed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander seed, toasted
  • 2 teaspoons ground turmeric
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 quart apple cider vinegar
  • 1 cup light brown sugar
  • 3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage)
  • 3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions)
  • 2 cups red bell pepper, cut into small dice (from 3/4 pounds red bell peppers)
  • 6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      286 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 50 grams sugars; 4 grams protein; 1217 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 quarts

Preparation

  1. Pound the dry seasonings together in a mortar.
  2. Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.
  3. With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.

45 minutes

Dining and Cooking