chow-chow

• Prep Time: 30 minutes
• Salting Time: 8 hours (or overnight)
• Cook Time: 30 minutes
• Total Time: About 9 hours

Yield

• Servings: 32 servings
• Yield: About 8 half-pint jars (or approximately 8 cups)

Ingredients

For the Vegetables

• 4 cups chopped green tomatoes
• 4 cups finely chopped green cabbage
• 2 cups chopped onions
• 2 cups chopped green bell peppers
• 1 cup chopped red bell peppers
• 2 tablespoons pickling salt

For the Pickling Brine

• 3 cups apple cider vinegar
• 2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon garlic powder

Equipment Needed

• Large mixing bowl
• Colander
• Large stockpot
• Wooden spoon
• Measuring cups and spoons
• Sterilized jars with lids (if canning)
• Ladle
• Funnel
• Water bath canner (optional)

Instructions

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly under cold running water.

Finely chop the green tomatoes, cabbage, onions, and bell peppers into small, even pieces. Uniform pieces help the relish cook evenly and create a pleasant texture.

Step 2: Salt the Vegetables

Place the chopped vegetables into a large bowl.

Sprinkle the pickling salt evenly over the vegetables and toss until well coated.

Cover and refrigerate for at least 8 hours or overnight. This step helps draw out excess moisture, resulting in a crisp relish that won’t become watery.

Step 3: Rinse and Drain

Transfer the vegetables to a colander.

Rinse thoroughly under cold water to remove excess salt.

Allow the vegetables to drain well for 10 to 15 minutes, gently pressing to remove extra moisture.

Step 4: Prepare the Brine

In a large stockpot, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, black pepper, crushed red pepper flakes, and garlic powder.

Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar completely dissolves.

Step 5: Cook the Chow-Chow

Add the drained vegetables to the simmering brine.

Reduce the heat to medium and cook for 20 to 25 minutes, stirring occasionally.

The vegetables should become tender while still retaining a slight crunch. The brine will become fragrant and slightly thickened.

Step 6: Jar the Relish

For refrigerated chow-chow, allow the relish to cool slightly before transferring it into clean jars. Seal tightly and refrigerate.

For long-term storage, ladle the hot relish into sterilized canning jars, leaving ½ inch of headspace. Remove any air bubbles, wipe the rims clean, and apply lids and bands.

Process the jars in a boiling water bath for 10 minutes (adjust processing time for altitude if necessary).

Allow jars to cool completely before storing.

Serving Suggestions

Chow-Chow is incredibly versatile and complements a wide variety of dishes.

Serve it alongside:

• Pinto beans
• Black-eyed peas
• Navy beans
• Grilled burgers
• Hot dogs
• Pulled pork sandwiches
• Barbecue chicken
• Fried fish
• Smoked sausage
• Country ham
• Meatloaf
• Scrambled eggs
• Cheese boards
• Roasted vegetables
• Potato salad

It also makes an excellent topping for sandwiches, wraps, tacos, and grain bowls.

Recipe Tips

• Use fresh, firm vegetables for the best texture.
• Green tomatoes provide the traditional flavor, but partially ripe tomatoes can also be used.
• Don’t skip the overnight salting step—it greatly improves the final texture.
• Adjust the sweetness by reducing or increasing the sugar slightly.
• Add jalapeños or serrano peppers for extra heat.
• Stir occasionally during cooking to prevent sticking.
• Taste the brine before adding vegetables if you’d like to adjust the spice level.

Flavor Variations

Southern Chow-Chow

Add chopped cauliflower florets for extra crunch.

Sweet Chow-Chow

Increase the sugar by ½ cup for a sweeter relish.

Spicy Chow-Chow

Add diced jalapeños, cayenne pepper, or extra crushed red pepper flakes.

Garden Vegetable Chow-Chow

Include chopped carrots, cucumbers, or green beans for more variety.

Apple Chow-Chow

Mix in one finely diced tart apple for subtle sweetness and texture.

Storage Instructions

Refrigerated chow-chow will keep in an airtight container for up to 1 month.

Properly processed canned jars can be stored in a cool, dark pantry for up to 12 months.

After opening, refrigerate and consume within 3 weeks.

Common Mistakes to Avoid

• Skipping the salting process
• Using overripe tomatoes
• Not rinsing away excess salt
• Overcooking the vegetables until mushy
• Filling jars without proper headspace
• Using non-sterilized jars for canning
• Forgetting to remove air bubbles before sealing

Frequently Asked Questions

What is Chow-Chow?

Chow-Chow is a pickled vegetable relish made from chopped vegetables preserved in a sweet and tangy vinegar brine.

Can I freeze Chow-Chow?

Yes. While freezing may slightly soften the vegetables, the flavor remains excellent. Freeze in airtight containers for up to 3 months.

Can I reduce the sugar?

Yes. You can reduce the sugar slightly, but remember that it contributes to the relish’s signature sweet-and-tangy flavor. If you plan to can the recipe, avoid making significant changes to the vinegar ratio, as acidity is important for safe preservation.

Can I use white vinegar?

Yes. Distilled white vinegar creates a brighter, sharper flavor, while apple cider vinegar offers a milder, slightly fruity taste.

Does Chow-Chow improve with time?

Absolutely. The flavors continue to develop after a few days, making the relish even more delicious after resting in the refrigerator or pantry.

Estimated Nutrition (Per Serving)

• Calories: 45
• Protein: 1 g
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Carbohydrates: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Sodium: 120 mg
• Potassium: 110 mg
• Calcium: 15 mg
• Iron: 0.3 mg
• Vitamin C: 18% Daily Value