Corn & Fennel Chow Chow

Corn & Fennel Chow Chow

0 Reviews
From: EatingWell Magazine, July/August 2018

Meet your new favorite topper for summertime barbecue foods and winter braises alike. Generously spoon this sunshine-hued relish over anything that needs a hit of brightness, including but not limited to: burgers, hot dogs, pizza, pulled pork sandwiches, grilled vegetables, salads or even a cheese plate. No green tomatoes? Firm red tomatoes are a fine substitute.

Ingredients 75 servings

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Original recipe yields 75 servings
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  • 8 cups finely chopped green cabbage (about ½ medium head)
  • 6 cups diced green tomatoes (about 2 pounds)
  • 4 cups fresh corn (from 5-6 ears)
  • 3 cups diced yellow onions (about 1 pound)
  • 2 cups finely chopped fennel, both bulb and stalks (about ½ large)
  • 2 cups diced red bell peppers (about 12 ounces)
  • ¼ cup kosher salt
  • 4½ cups cider vinegar
  • 4½ cups rice vinegar
  • 1¼ cups sugar
  • 2 star anise pods
  • 1½ tablespoons coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon dry mustard
  • 1 tablespoon ground turmeric
  • 1 teaspoon crushed red pepper


  • Prep

  • Ready In

  1. Combine cabbage, tomatoes, corn, onions, fennel, bell peppers and salt in a large bowl. Let stand at room temperature for at least 2 hours or cover and refrigerate overnight.
  2. Drain off any accumulated liquid and transfer the vegetables to a large pot. Add cider vinegar, rice vinegar, sugar, star anise, coriander seeds, fennel seeds, mustard, turmeric and crushed red pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until the vegetables are softened, about 20 minutes.
  3. Ladle into 5 sterilized quart-size jars (see Tips). Leave about ½ inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.
  • To make ahead: Refrigerate for up to 2 weeks. If canned, store at room temperature for up to 1 year.
  • Equipment: 5 quart-size (32 oz.) canning jars with lids
  • Tips: Wash jars, lids and bands in hot, soapy water. Rinse well; dry the bands. Place the rack in the canning pot and place the jars, right-side up, on the rack. Add enough water to cover the jars by at least 1 inch. Cover the pot and bring to a simmer over medium heat. Turn off the heat, but keep the jars in the hot water, covered, until ready to use.
  • When the recipe is ready, remove the jars from the hot water with the jar lifter, pour out any water, and place on a towel (if placed directly on a cold surface, the jars could crack). Add vegetables or pickle recipes to the jars. Use the funnel to fill jars with brine, leaving ½ inch of headspace and making sure the liquid covers the vegetables. Run a chopstick around the inside of the jars to release any air bubbles. Wipe the rims with a clean towel. Add lids and rings and tighten until just finger-tight (won't move with gentle pressure), but don't overtighten.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 53 calories; 0 g fat(0 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 10 g sugars; 3 g added sugars; 264 IU vitamin A; 12 mg vitamin C; 10 mg calcium; 0 mg iron; 330 mg sodium; 94 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable

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