Chow Chow Relish

Enjoy summer’s harvest in a tangy relish that’s perfect with barbecue fare. This is a great, delicious and versatile use for all the end-of-season produce from the garden.


  • 2 cups (500 ml) prepared cucumber, about 2 medium
  • 1 1/2 cups (375 ml) chopped sweet red peppers
  • 1 1/2 cups (375 ml) chopped cabbage
  • 1 1/2 cups (375 ml) sliced onions
  • 1 1/2 cups (375 ml) chopped green tomatoes
  • 9 cups (2250 ml) water, divided
  • 1 cup (250 ml) pickling salt
  • 1 1/2 cups (375 ml) diced green beans
  • 1 1/2 cups (375 ml) diced carrots
  • 3 cups (750 ml) white vinegar
  • 2 1/2 cups (625 ml) granulated sugar
  • 3 tbsp (45 ml) mustard seed
  • 2 tbsp (30 ml) celery seed
  • 1 tbsp (15 ml) ground turmeric


  • Day 1:
  • Wash and coarsely chop cucumber; do not peel; measure 2 cups (500 ml). Combine prepared cucumber, peppers, cabbage, onions and tomatoes in a large bowl. Add 8 cups (2000 ml) water and pickling salt. Cover and let stand overnight in a cool place.
  • Day 2:
  • Rinse vegetables well and press out excess moisture; set aside.
  • Place beans and carrots in a saucepan; cover with boiling water; boil 2 minutes. Drain and set aside.
  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Combine vinegar, sugar, remaining 1 cup (250 ml) water, mustard seed, celery seed and turmeric in a large stainless steel saucepan; bring to a boil. Add vegetable mixtures and return to a boil. Boil gently 30 to 40 minutes.
  • Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.