This relish adds a perfect pickled punch to just about anything. Serve it on burgers, grilled meats, antipasto, and charcuterie boards — I even spooned it over deviled eggs the other day (amazing!). I usually keep a little on the side when I serve collard greens and catfish. It brings brightness, a little heat — and a whole lot of flavor.
INGREDIENTS:
Vegetables
- 1 cup zucchini or green cabbage, small diced
- 1 cup red bell pepper, small diced
- 1 cup sweet onion, small diced
- 1 cup banana pepper, small diced
- 1 small jalapeño, minced
Pickling Brine
- 1 cup white vinegar
- 3 tablespoons sugar (adjust to taste)
- 1½ teaspoons kosher salt
- 1 teaspoon yellow mustard seed
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red chili flakes
- 1 bay leaf
- 1 whole garlic clove
DIRECTIONS:
- Optional: Toss chopped vegetables with ½ tsp kosher salt and let sit for 30 minutes to 1 hour. Pat dry.
- Combine all brine ingredients in a saucepan. Simmer until sugar dissolves.
- Remove brine from heat, add vegetables to the brine and simmer for 5 minutes.
- Transfer chow chow to a sterilized 1-quart jar.
- Let cool. Refrigerate for at least 1 day before serving.
Storage
Refrigerated in an airtight container, chow chow keeps for up to 2 months.