The Dish | Summer Chow Chow Relish

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.

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