Fleur Sullivan's Silverbeet Chow Chow

I have Silverbeet growing all year round and my body tells me when I need to eat a pot. My mother cooked the leaves separate to the stalks and thus we had two vegetables from one. In the past everyone that’s ever worked in my kitchens throws the stalks away (most still try to bury them in the pig bins before I notice-) This is a simple recipe for a Silverbeet ‘Chow chow’ or pickle that can be altered to suit your garden or taste.


4 cups Silverbeet stems – great to use the coloured varieties

5 stems of celery

7 onions

4 cups sugar

1 tablespoon celery seeds

1 tablespoon mustard seeds

1.2 litres malt vinegar

½ teaspoon salt



½ cup cornflour

1 teaspoon turmeric

1 teaspoon curry powder

2 teaspoons prepared English mustard or Djon




Chop the silverbeet stems, celery stems and dice the onions

Add to pot with the sugar, celery seeds, mustard seeds, vinegar and salt and cook until tender

Mix the sauce ingredients together with ½ cup cold water and add to the Chow chow mix in your pot

Cook for around 5 minutes to thicken


Put into clean, sterilized jars and store as you would a pickle. Leave for a week or so if you have the patience – the flavor develops. Goes great with cold meats, cheeses or just on toast. Try it first and see if you like it then you can do larger quantities. When I was younger before deep freezes and when everything was on the shelves in the pantry we’d make enough Chow chow for a year at one time.