Go Back
chow chow recipe

The Ultimate Guide to Making a Delicious Chow Chow Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
1 day
Total Time 1 hour 10 minutes
Course Condiment, Pickled Recipe, Side Dish
Cuisine American, Appalachian, Southern

Equipment

  • Large Stockpot For cooking the chow chow mixture
  • Sharp Knife For chopping vegetables evenly
  • Cutting Board Protects surfaces while chopping
  • Measuring Cups & Spoons Ensures accurate ingredient portions
  • Mixing Bowl For salting and draining the vegetables
  • Wooden Spoon For stirring the mixture while cooking

Ingredients
  

  • 4 cups Green tomatoes Chopped, provides tangy base flavor
  • 2 cups Cabbage Shredded, adds crunch and texture
  • cup Onions Diced, gives sweetness and depth
  • cup Bell peppers Diced, use red and green for color
  • 2 cups Sugar Balances the acidity and enhances flavor
  • 2 cups Apple cider vinegar Provides tanginess and preserves relish

Instructions
 

Preparation: Getting Everything Ready

  • Wash & Chop Vegetables – Rinse the green tomatoes, cabbage, onions, and bell peppers thoroughly. Chop them into small, uniform pieces.
  • Salt the Vegetables – Place the chopped vegetables in a large bowl, sprinkle with salt, and let sit for 1 hour to draw out excess moisture.
  • Drain & Rinse – After 1 hour, rinse the vegetables with cold water and drain well.

Cooking the Chow Chow Mixture

  • Combine Ingredients – In a large stockpot, mix the drained vegetables with apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using).
  • Simmer the Relish – Bring the mixture to a gentle boil over medium-high heat. Reduce the heat to medium and simmer for 30–40 minutes, stirring occasionally. The vegetables should be tender but not mushy.

Canning & Storing

  • Sterilize Jars – While the chow chow is simmering, sterilize mason jars and lids by boiling them in water for 10 minutes.
  • Fill the Jars – Ladle the hot chow chow relish into the sterilized jars, leaving about ¼ inch of headspace at the top.
  • Seal & Process – Wipe the jar rims, seal tightly, and process in a water bath for 10 minutes to ensure preservation.
  • Cool & Store – Let the jars cool completely before storing them in a cool, dark place.

Serving & Enjoying

  • Let it Rest – For the best flavor, let the chow chow sit for at least 24 hours before serving.
  • Use as Desired – Enjoy with barbecue, beans, sandwiches, or as a tangy side dish!

Notes

Recipe Notes for Chow Chow Relish

  • Ingredient Substitutions:
    • Swap white vinegar for apple cider vinegar for a milder tang.
    • Use brown sugar instead of white sugar for a deeper sweetness.
    • Add jalapeños or cayenne for extra spice.
  • Flavor Enhancements:
    • Stir in grated carrots for natural sweetness.
    • Add a pinch of garlic powder for extra depth.
    • Mix in fresh herbs like dill or parsley for a fresh twist.
  • Storage Tips:
    • Store sealed jars in a cool, dark place for up to 1 year.
    • Once opened, refrigerate and consume within 1 month.
    • For quick use, refrigerate without canning and eat within 2 weeks.
  • Serving Ideas:
    • Spoon over hot dogs, burgers, or sandwiches for a tangy kick.
    • Mix with mayonnaise to create a creamy chow chow spread.
    • Pair with barbecue, beans, or rice for classic Southern flavors.
Keyword Canning and preserving recipes, Chow chow recipe, Easy chow chow recipe, Homemade pickled relish, How to make chow chow, Southern chow chow relish, Traditional Southern condiment