In the mountain South, we make chow chow relish seasonally, in large batches. Traditionally, it uses up the last bits of home-grown vegetables that are far too precious to toss but not plentiful ...

1. Chop the vegetables finely using a course blade knife. Place all of them in a large bowl. 2. Pour ½ cup Morton’s salt over the veggie mix to create a brine mix. 3. Place the brine mix of veggies in ...

As August has come to an end, it is the time to prepare a batch chow-chow relish with the harvest of red and green bell peppers and along with plenty of green tomatoes from the garden to form two ...