Chow Chow Relish

Wash all produce thoroughly under cool running water. Shred 450g green cabbage into thin 1/8-inch strips, then dice 340g unripe green tomatoes, 170g sweet yellow onion, 115g seeded green bell pepper, and 115g seeded red bell pepper into uniform 1/4-inch pieces. Toss all chopped vegetables in a large non-reactive glass or ceramic bowl with 2 tablespoons pickling salt, cover tightly with plastic wrap, and refrigerate for 4 hours (or up to 12 hours overnight) to draw out excess moisture that would dilute the brine.

After the salting rest period, remove the vegetable bowl from the refrigerator. Transfer all vegetables to a large fine-mesh colander set over a kitchen sink. Rinse the vegetables 3 full times with cold tap water to wash away all surface salt, then press firmly with a clean silicone spatula for 2-3 minutes to squeeze out as much remaining trapped moisture as possible. Discard all collected salty drained liquid, and set the drained vegetables aside.

Place a large non-reactive stainless steel stockpot on the stovetop over medium-high heat. Add 480ml 5% acidity apple cider vinegar, 150g granulated sugar, 1 tablespoon whole yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon ground turmeric, 1 teaspoon whole black peppercorns, and 1/4 teaspoon crushed red pepper flakes to the pot. Stir continuously with a wooden spoon for 7-8 minutes until the mixture reaches a rolling boil and all sugar is fully dissolved.

Carefully add the fully drained vegetable mixture to the boiling brine, stirring well to coat every piece in the pickling liquid. Once the mixture returns to a gentle boil, reduce the stovetop heat to medium-low to maintain a steady, low simmer. Cook the relish uncovered for 10 minutes, stirring every 2 minutes, until vegetables are crisp-tender—do not overcook, as mushy vegetables will ruin the relish’s signature snappy texture.

Turn off the stovetop heat and move the pot to a cool burner. Let the relish cool completely in the uncovered pot for 1 full hour, stirring once every 15 minutes to release trapped heat and ensure even cooling. Do not cover the pot during cooling, as trapped condensation will water down the brine.

Once fully cooled, transfer the relish to clean, sterilized glass mason jars, leaving 1/2 inch of headspace at the top of each jar. Seal jars tightly with new, clean lids, and refrigerate for a minimum of 24 hours before serving to allow the pickling flavors to fully meld. The relish will stay fresh in the refrigerator for up to 4 weeks; for shelf-stable storage, process sealed jars in a boiling water canner for 10 minutes following USDA safe canning guidelines.