Chow chow is a traditional Southern American pickled relish typically made from a mix of garden vegetables, most commonly green tomatoes, cabbage, onions, and bell peppers. It's preserved in a sweet, sour, and sometimes spicy vinegar brine, offering a crunchy texture and a complex flavor profile that complements a wide variety of dishes.

Why do you salt the vegetables before making chow chow?

Salting the vegetables is a crucial step in this chow chow recipe. It draws out excess moisture, which helps prevent a watery relish and allows the vegetables to retain their crisp texture during cooking and canning. It also helps in seasoning the vegetables and aids in the overall preservation process.

How long does homemade chow chow last?

When properly processed in a boiling water canner, sealed jars of this chow chow recipe can be stored in a cool, dark place for up to one year. Once opened, or if stored in the refrigerator without canning, it should be consumed within 3-4 weeks for best quality and safety.

Can I use ripe red tomatoes for this chow chow recipe?

While green (unripe) tomatoes are traditional and recommended for their firm texture and tartness in this chow chow recipe, you can use firm, under-ripe red tomatoes as a substitute. However, ripe red tomatoes are generally too soft and watery, which can result in a mushy relish. Stick to green or very firm, light red tomatoes for the best results.

Chow Chow Recipe: 7 Steps to Perfect Sweet & Tangy Southern Relish

Name: Classic Southern Sweet & Tangy Chow Chow Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Southern
Ingredients: 5 lbs green tomatoes, finely chopped; 2 large heads green cabbage (about 4 lbs), finely shredded; 4 medium yellow onions, finely chopped; 2 large red bell peppers, finely chopped; 2 large green bell peppers, finely chopped; 4 stalks celery, finely chopped; 1/4 cup pickling salt (or kosher salt); 4 cups apple cider vinegar; 2 cups white vinegar; 3 cups granulated sugar; 2 tbsp mustard seeds; 1 tbsp celery seeds; 1 tsp ground turmeric; 1/2 tsp crushed red pepper flakes (or more for heat)

Ingredients

Scale

5 lbs green tomatoes, finely chopped
2 large heads green cabbage (about 4 lbs), finely shredded
4 medium yellow onions, finely chopped
2 large red bell peppers, finely chopped
2 large green bell peppers, finely chopped
4 stalks celery, finely chopped
1/4 cup pickling salt (or kosher salt)
4 cups apple cider vinegar
2 cups white vinegar
3 cups granulated sugar
2 tbsp mustard seeds
1 tbsp celery seeds
1 tsp ground turmeric
1/2 tsp crushed red pepper flakes (or more for heat)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Chop all vegetables (green tomatoes, cabbage, onions, bell peppers, celery) into uniform, small pieces, about 1/4 to 1/2 inch. Place them in a very large non-reactive bowl.
Step 2: Sprinkle the vegetables with 1/4 cup pickling salt. Toss thoroughly to coat all vegetables. Cover the bowl and let it sit at room temperature for 6 hours or overnight (up to 12 hours) to draw out excess moisture. This is crucial for a crisp chow chow recipe.
Step 3: Drain the salted vegetables thoroughly in a colander. Rinse them well under cold running water for several minutes, tossing to remove excess salt. Taste a small piece to ensure it's not too salty. Drain again for at least 30-60 minutes, pressing gently to remove as much liquid as possible. You can also spread them on clean kitchen towels to pat dry.
Step 4: In a large, non-reactive pot (stainless steel or enamel), combine the apple cider vinegar, white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and crushed red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
Step 5: Reduce heat to low and let the brine simmer for 5-10 minutes to allow the flavors to meld. This step is vital for the distinctive taste of this chow chow recipe.
Step 6: Add the well-drained vegetables to the simmering brine. Stir gently to combine. Bring the mixture back to a gentle simmer (do not boil vigorously). Cook for 20-30 minutes, stirring occasionally, until the vegetables are tender-crisp but still retain a slight bite.
Step 7: While the chow chow is still hot, carefully ladle it into hot, sterilized pint or half-pint canning jars, leaving 1/2 inch headspace. Remove any air bubbles with a non-metallic utensil. Wipe jar rims clean.
Step 8: Center the lids on the jars and screw on the bands fingertip-tight. Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary).
Step 9: Turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them to a wire rack to cool completely. Check seals after 12-24 hours. Any unsealed jars should be refrigerated.
Step 10: Store sealed jars of chow chow in a cool, dark place. For best flavor development, allow the chow chow to cure for at least 2-3 weeks before opening. Enjoy your homemade chow chow recipe!

Notes

For best results, use fresh, firm vegetables. The salting step is crucial for drawing out excess moisture and maintaining a crisp texture. Allow the chow chow to cure for at least 2 weeks after canning for optimal flavor development. This chow chow recipe can be stored in the refrigerator for up to 3-4 weeks if not canned. Don't forget to explore our Ultimate Tangy Southern Chow Chow Recipe for a more traditional, less sweet variation!

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Southern

Nutrition

Serving Size: 1/4 cup
Calories: 120 kcal
Sugar: 24 g
Sodium: 250 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!