Turnip Chow Chow

Sent in by Rebecca Peters from Summerville

It turns out you can make any chow chow recipe with turnips and radishes. I made a quick refrigerator version instead of canning. Here is what I did.

4 cups shredded turnips and or radishes
1 1/2 cups thinly sliced
1 pickling cucumber diced with skin on
2 jalapenos sliced thin
peppers to taste (optional. I have some peperoncini in my garden and I put about 1/4 a cup. I don't think I would use bell peppers because I think they would be too strong.)
1 1/2 cups cider vinegar
2 tablespoons balsamic vinegar (if you like the color better)
1 tablespoon sugar
1 teaspoon salt and lots of kosher salt for sprinkling
1/2 t pickling spice
6 pepper corns
1/2 t dry mustard


I washed and peeled three weeks worth of turnips and then shredded them in the food processor. Then I quartered and sliced 1 1/2 cups of red onion, and diced the cucumber. I put all of these in a colander in the sink and salted liberally and then tossed to make sure every piece had salt on it. I let it sit in the colander for an hour. Then I rinsed the salt of and squeezed all the water out. I even used a dish towel to make sure I got as much water out as I could. I put the veggies in the widest mouth quart jar that I have.

I then heated the vinegar, peppers, and spices (through mustard) in a saucepan (not aluminum!) until it came just to a boil. I poured the liquid over the vegetables in the jar. If the vegetables aren't covered, just heat up a little more vinegar). I covered the jar loosely with the lid from my sauce pan and let it cool. After about an hour, we tasted it because you can actually throw in a little more sugar if you want at this point. This makes a tart chow chow. It does mellow a little.

We ate it like relish on our hot dogs. I have also used chow chow on fried veggies with goat cheese (very yummy), would be good on black beans and rice or with pork bbq sandwich instead of coleslaw.

But change the seasoning to suit your taste.