Chow-chow, sometimes referred to as piccalilli, is a traditional accompaniment to Southern-style baked beans, black-eyed peas, and greens, but is super on hot dogs, hamburgers, and sandwiches and with cold meats and sausages.
- 1/2 Cup finely chopped onion
- 1/2 Cup finely chopped green cabbage
- 1/2 Cup finely chopped green tomatoes
- 1/4 Cup finely chopped green bell peppers
- 1/4 Cup finely chopped red bell peppers
- 1 Tablespoon kosher salt
- 3/4 Cups sugar
- 3/4 Teaspoons whole yellow mustard seed
- 1/8 Teaspoon celery seed
- 1/8 Teaspoon turmeric
- 1/2 Cup distilled white vinegar
- 1/4 Cup water
Combine all the vegetables in a large ceramic or glass mixing bowl. Sprinkle with salt and toss to coat. Cover and let stand overnight.
Transfer the vegetables to a large colander and rinse thoroughly under cold running water. Drain thoroughly.
Mix the sugar, mustard, celery seed, turmeric, vinegar, and water in medium-size saucepan. Add the drained vegetables and stir to combine. Bring the mixture to a boil and then reduce the heat and simmer for 3 to 5 minutes. Spoon into a clean, sterilized pint (475-milliliter) jar. Let cool to room temperature. Then cover and refrigerate until fully chilled, about 2 hours. Store in the refrigerator for up to 3 months.