Add a Southern twist to your meals with this Sweet and Tangy Southern Chow Chow

In a large non-reactive mixing bowl, mix together the cabbage, tomato, onion, bell peppers, and salt. Mix well, then cover and chill for 8 hours or overnight. Drain liquid.

In a large non-reactive pot, toast the mustard and celery seeds over medium-high heat for about 1 minute or until fragrant, moving the pot constantly. Add both vinegars, sugar, mustard, red pepper flakes, allspice, turmeric, and ginger. Bring to a boil, then lower the heat and simmer for 10 minutes.

Add the drained cabbage mixture and minced garlic to the pot. Mix well. Increase the heat and bring to a boil for 5 minutes, then lower the heat to medium-low and simmer for 20-25 minutes or until slightly thickened, to allow flavors to fully bloom and the juice to reduce. (Cabbage should still have a slight crunch.)

Remove from the heat and allow to cool to room temperature in the pot, uncovered. Pack in sterilized jars. May store chilled for up to one month.

Prep Time: 20 minutes | Cook Time: 25 minutes | Marinate Time: 8 hours | Total Time: 8 hours 45 minutes | Servings: 4 pints | Calories: 758 kcal per pint