Amish Chow Chow

5 from 1 vote

Amish Chow Chow is a traditional homemade relish that's served as a side dish (or chunky condiment) at potlucks and community suppers, especially alongside heavier fare. It's a great way to use up and preserve extra veggies at the end of the growing season.

Prep Time12

Cook Time10

Additional Time10

Total Time12 20

Course: pickles

Cuisine: Amish

Keyword: Amish Canning Recipes, Chow Chow

Servings: servings, Makes 4 Pints

Author: Ashley Adamant

Equipment

Water Bath Canner

Ingredients

Vegetables and Spices

1 cup green tomatoes chopped
1 cup cabbage chopped
1 cup bell peppers chopped
1 cup cucumber chopped
1 cup yellow onions chopped
1 cup cauliflower broken into small florets
1 cup carrots chopped
1 cup green beans chopped
2 tsp celery seed
2 tsp mustard seed

For the salt water soak:

2 Quart water
¼ cup salt

For the Pickling Brine:

2 cups sugar
2 cups white vinegar 5% acidity

Instructions

Day 1

Wash the tomatoes, cabbage, peppers, cucumber, and onions, then chop them into small, even pieces.
Dissolve the pickling salt in the water, add the chopped vegetables, and let them soak overnight.

Day 2

In the morning, drain well.
Cook the carrots and green beans in boiling water for ten minutes, then drain.
Combine the drained soaked vegetables, the carrots and green beans, the sugar, vinegar, celery seed, and mustard seed in a large pot. Bring to a boil, stirring until the sugar dissolves, and heat through.
Prepare a water bath canner, jars, and lids. Pack the hot chow chow into hot jars, leaving 1/2 inch headspace.
Remove air bubbles, wipe the rims, and apply the lids fingertip tight.
Process in a boiling water bath canner for 10 minutes, adjusting for altitude (see notes). Let the jars rest a few minutes, then cool undisturbed 12 to 24 hours before checking the seals.

Notes

Use 5% Vinegar: The vinegar at 5 percent acidity is what makes this relish safe to can. Do not reduce the vinegar or add extra water in its place.

Vegetable Swaps: You can swap one canning-safe vegetable for another in equal amounts, since the total volume and the acid ratio stay the same. Do not add more total vegetables or cut the vinegar to fit them in.

Pickling Salt: Use pickling or canning salt for the soak, not table salt, so the brine stays clear and the vegetables do not darken.

Storage: Sealed jars keep their quality for up to a year in a cool, dark place. Refrigerate after opening, and discard any jar that has lost its seal or shows an off smell or mold.

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning Amish Chow Chow:

For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.

Nutrition