Why You’ll Love This Recipe

This Chow Chow recipe is a beloved Southern classic—a tangy relish made from a mix of finely chopped vegetables like green tomatoes, cabbage, onions, and peppers, all simmered in a flavorful vinegar-based brine. It’s the perfect combination of sweet, sour, and spicy flavors that adds a punch to any meal. Whether served as a side dish, a condiment for sandwiches and hot dogs, or an accompaniment to beans and stews, this versatile relish can elevate even the simplest dishes.

Chow Chow is also an excellent way to preserve the harvest, ensuring no vegetables go to waste. While it has Southern roots, this relish also finds its place in other cuisines, such as Appalachian or Pennsylvania Dutch cooking. You’ll love the ease of making this at home, especially since you can adjust the spices and sweetness to suit your taste. Plus, it stores beautifully, so you’ll always have some on hand when you need a quick burst of flavor.

Chow Chow relish served in a bowl with a spoon, ready to be enjoyed with sandwiches. Chow Chow recipe — Chow Chow Recipe

Health Benefits of Chow Chow Relish

Chow Chow is not only flavorful but also provides some surprising health benefits. The cabbage and green tomatoes are rich in fiber, which supports healthy digestion and regulates blood sugar levels. Cabbage is also high in antioxidants, such as vitamin C and beta-carotene, which strengthen the immune system and reduce inflammation. The vinegar-based brine offers probiotic benefits that can promote gut health and improve digestion.

Additionally, the turmeric and mustard seeds in the recipe contain anti-inflammatory properties that may help reduce joint pain and improve heart health. Even though Chow Chow is often enjoyed in small amounts as a condiment, adding it to meals increases your intake of healthy vegetables and beneficial spices.

Ingredients for Chow Chow Recipe

2 lbs green tomatoes, finely chopped
1 medium head of cabbage, shredded
1 large onion, diced
2 green bell peppers, chopped
2 red bell peppers, chopped
1 tbsp salt
2 cups apple cider vinegar
2 cups granulated sugar
1 tbsp mustard seeds
1 tbsp celery seeds
1 tsp ground turmeric
1 tsp red pepper flakes (optional, for heat)
Water, as needed

Instructions for Chow Chow Recipe

1 – Preparing the Vegetables

Begin by finely chopping the green tomatoes, cabbage, onions, and bell peppers. You want the vegetables to be small and uniform for a consistent texture. Place all the chopped vegetables in a large bowl and sprinkle them with 1 tablespoon of salt. Toss everything together and let it sit for 3-4 hours. This step helps draw out moisture from the vegetables, ensuring the chow chow isn’t too watery.

2 – Draining and Rinsing the Vegetables

After the vegetables have rested, transfer them to a colander and drain any liquid that has accumulated. Rinse them under cold water to remove the excess salt, then let them drain again thoroughly. This step ensures the relish won’t be overly salty and gives it the right consistency.

3 – Making the Brine

In a large pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once the brine starts bubbling, reduce the heat to low and let it simmer for 5 minutes to allow the spices to infuse.

4 – Cooking the Vegetables in the Brine

Add the tired vegetables to the simmering brine and stir properly to coat them lightly. Increase the warmth to medium and bring the mixture to a mild boil. Once it begins boiling, reduce the heat and permit it simmer for 20-25 minutes, stirring occasionally. The vegetables will soften slightly while absorbing the brine’s tangy, sweet flavors.

5 – Canning the Chow Chow

If you plan to store the Chow Chow for an extended period, sterilize your jars by boiling them in water for 10 minutes. Use a funnel to switch the hot delight in into the organized jars, leaving approximately ½ inch of area on the top. Wipe the rims of the jars clean, seal them with lids, and process them in a boiling water bath for 10 minutes. This step ensures your Chow Chow is effectively preserved and shelf-stable.

6 – Cooling and Storing

After processing, let the jars cool at room temperature. You may additionally listen the lids pop as they seal. Once completely cooled, keep the jars in a groovy, darkish vicinity. If you don’t plan to can the Chow Chow, transfer it to an airtight container and refrigerate. The flavors will develop even more over the next few days.

Category, Cuisine, and Recipe Details

Category: Side Dish, Condiment
Cuisine: Southern, Appalachian
Prep Time: 4 hours (including vegetable resting time)
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 8-10 jars (8 oz each)
Difficulty: Moderate

Nutritional Information (Per Serving/2 tbsp)

Calories: 25
Fat: 0g
Carbohydrates: 6g
Sugar: 5g
Protein: 0.5g
Sodium: 100mg

Chow Chow Recipe: A Tangy, Sweet, and Spicy Southern Relish

Course: veganCuisine: Southern, AppalachianDifficulty: moderate

Servings

servings

Prep time

hours

Cooking time

minutes

Calories

300

kcal

Prep Time: 4 hours (including vegetable resting time)
Servings: 8-10 jars (8 oz each)

Ingredients

2 lbs green tomatoes, finely chopped
1 medium head of cabbage, shredded
1 large onion, diced
2 green bell peppers, chopped
2 red bell peppers, chopped
1 tbsp salt
2 cups apple cider vinegar
2 cups granulated sugar
1 tbsp mustard seeds
1 tbsp celery seeds
1 tsp ground turmeric
1 tsp red pepper flakes (optional, for heat)
Water, as needed

Directions

Preparing the Vegetables
Begin by finely chopping the green tomatoes, cabbage, onions, and bell peppers. You want the vegetables to be small and uniform for a consistent texture. Place all the chopped vegetables in a large bowl and sprinkle them with 1 tablespoon of salt. Toss everything together and let it sit for 3-4 hours. This step helps draw out moisture from the vegetables, ensuring the chow chow isn’t too watery.
Draining and Rinsing the Vegetables
After the vegetables have rested, transfer them to a colander and drain any liquid that has accumulated. Rinse them under cold water to remove the excess salt, then let them drain again thoroughly. This step ensures the relish won’t be overly salty and gives it the right consistency.
Making the Brine
In a large pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once the brine starts bubbling, reduce the heat to low and let it simmer for 5 minutes to allow the spices to infuse.
Cooking the Vegetables in the Brine
Add the drained vegetables to the simmering brine and stir well to coat them evenly. Increase the heat to medium and bring the mixture to a gentle boil. Once it starts boiling, reduce the heat and let it simmer for 20-25 minutes, stirring occasionally. The vegetables will soften slightly while absorbing the brine’s tangy, sweet flavors.
Canning the Chow Chow
If you plan to store the Chow Chow for an extended period, sterilize your jars by boiling them in water for 10 minutes. Use a funnel to transfer the hot relish into the prepared jars, leaving about ½ inch of space at the top. Wipe the rims of the jars clean, seal them with lids, and process them in a boiling water bath for 10 minutes. This step ensures your Chow Chow is safely preserved and shelf-stable.
Cooling and Storing
After processing, let the jars cool at room temperature. You may hear the lids pop as they seal. Once fully cooled, store the jars in a cool, dark place. If you don’t plan to can the Chow Chow, transfer it to an airtight container and refrigerate. The flavors will develop even more over the next few days.

Cooking Tips for the Perfect Chow Chow

Use fresh vegetables: The fresher the produce, the better the flavor. If you can find green tomatoes, they add a wonderful tartness.
Adjust the spice level: Add more red pepper flakes if you prefer a spicier relish, or leave them out for a milder version.
Don’t skip the resting step: Letting the vegetables sit with salt draws out excess moisture, resulting in a more concentrated flavor.
Experiment with flavors: Try adding grated carrots or fresh herbs like dill for a unique twist on the classic recipe.
Store properly: If not canning, always store Chow Chow in the refrigerator and use it within a few weeks.

A jar of homemade Chow Chow relish with cabbage, tomatoes, and bell peppers. — Chow chow recipe pic

FAQs about Chow Chow Recipe

1. What is Chow Chow, and where did it originate?: Chow chow recipe
Chow Chow is a type of relish with Southern and Appalachian origins, made from a variety of chopped vegetables and simmered in a vinegar brine. Some versions include green tomatoes, while others focus on cabbage and peppers.

2. How long does Chow Chow last?: Chow chow recipe
If canned properly, Chow Chow can last for up to a year in a cool, dark place. Once opened, store it in the refrigerator, where it will stay fresh for about 1 month.

3. How do I serve Chow Chow?: Chow chow recipe
Chow Chow can be used as a topping for hot dogs, sandwiches, and burgers. It’s also delicious alongside beans, stews, or grilled meats, adding a tangy and flavorful touch to any dish.

Conclusion

This Chow Chow recipe is a delightful way to preserve the flavors of fresh vegetables while adding a tangy, sweet, and slightly spicy kick to your meals. Whether you’re serving it as a condiment, side dish, or topping, Chow Chow brings versatility and flavor to the table. It’s a must-try for those who enjoy making homemade preserves or are looking for a new way to enhance their meals. Make a batch today, and enjoy it with everything from beans and stews to sandwiches and grilled meats! Chow chow recipe