juneteenth family legends

Tart, sweet, crunchy, and spicy, this classic Southern condiment is simply irresistible.

Chow Chow

onion

green-fleshed tomatoes (not unripe tomatoes) carrots

red bell peppers

green bell pepper

head green cabbage (about 10 ounces)

scotch bonnet pepper

salt

allspice berries

thyme

sugar

water

white vinegar

yellow mustard seeds

celery seeds

turmeric

Food processor substitute: If you don’t have a food processor, you can grate the vegetables on the large holes of a box grater, or small dice any vegetables that don’t grate well.

The Kitchn

Olushola "Ola" Wadley

Step 1

Trim and cut the following vegetables into pieces that will fit in the feed tube of a food processor: 3/4 medium yellow onion, 8 ounces green-fleshed tomatoes or peeled carrots, 2 medium red bell peppers, and 1 medium green bell pepper.

Step 2

Fit the shredding disc on the food processor and shred all the vegetables. If the tomatoes are too soft to shred, grate on the large holes of a box grater, or cut into small dice.

Step 3

Transfer the shredded vegetables to a large bowl. Core and cut 1/4 medium head green cabbage into fine shreds (about 4 1/2 cups) and add to the bowl. Pierce the tip of a knife into 1 scotch bonnet pepper and add to the bowl. Sprinkle with 1/4 cup kosher salt and toss to combine. Cover and refrigerate for at least 8 hours or up to overnight.

Step 4

Transfer the mixture to a colander. Remove and discard the scotch bonnet. Rinse the vegetables well under cold running water, then let drain thoroughly. (If you are canning the chow chow, sterilize 1 quart or 2 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.)

Step 5

Transfer the vegetables to a large saucepan. Coarsely crush 1/2 teaspoon whole allspice berries with the bottom of a small pan or with the flat part of a chef’s knife. Add the allspice, 5 fresh thyme sprigs, 1 cup granulated sugar, 1/2 cup water, 1/3 cup distilled white vinegar, 2 teaspoons yellow mustard seeds, 1/2 teaspoon celery seeds, and 1/4 teaspoon ground turmeric to the saucepan.

Step 6

Bring to a boil over medium-high heat. Boil for 4 minutes. Turn off the heat, then remove and discard the thyme stems. Transfer to clean glass jars or containers and let cool. Seal the jars and refrigerate for up to 1 month.

Step 7

If canning, ladle the hot chow chow into the jar(s), leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims with a clean, damp paper towel. Apply the lids and bands. Process the jars in the water bath canner for 10 minutes. (Start the timer after the water has returned to a boil.) Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store in a cool, dry, dark place for up to 4 months. Any jars that did not seal or opened jars should be refrigerated and used within 1 month.

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