Preparation Time: 30 minutes

Salting Time: 4 hours

Cooking Time: 30 minutes

Processing Time: 15 minutes

Cooling Time: 12–24 hours

Total Time: Approximately 6 hours plus cooling

Difficulty Level: Easy to Moderate

Recipe Intensity: Moderate

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Ingredients

Vegetables

• 1 medium green cabbage, finely chopped
• 6 green tomatoes, diced
• 3 medium onions, finely chopped
• 2 green bell peppers, diced
• 1 red bell pepper, diced
• ¼ cup pickling salt

Pickling Brine

• 4 cups apple cider vinegar
• 2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• ½ teaspoon ground ginger

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Equipment Needed

• Large mixing bowl
• Colander
• Large stockpot
• Wooden spoon
• Canning jars and lids
• Water bath canner
• Jar lifter
• Canning funnel

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Instructions

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly.

Finely chop:

• Cabbage
• Green tomatoes
• Onions
• Bell peppers

Place all chopped vegetables into a large mixing bowl.

Time

20 minutes

Intensity

Easy

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Step 2: Salt the Vegetables

Sprinkle the pickling salt evenly over the vegetables.

Toss thoroughly to distribute the salt.

Cover and let stand for approximately:

4 hours

The salt helps draw excess moisture from the vegetables and improves texture.

Time

4 hours

Intensity

Easy

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Step 3: Drain and Rinse

After salting, transfer the vegetables to a colander.

Rinse thoroughly under cold water.

Drain well and gently squeeze out excess liquid.

Time

10 minutes

Intensity

Easy

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Step 4: Prepare the Brine

In a large stockpot combine:

• Apple cider vinegar
• Sugar
• Mustard seeds
• Celery seeds
• Turmeric
• Black pepper
• Ground ginger

Bring the mixture to a boil over medium-high heat.

Stir until the sugar completely dissolves.

Time

10 minutes

Intensity

Easy

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Step 5: Add the Vegetables

Add the drained vegetable mixture to the simmering brine.

Stir thoroughly to coat all vegetables evenly.

Return to a gentle boil.

Time

5 minutes

Intensity

Easy

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Step 6: Cook the Chow Chow

Reduce heat slightly and simmer for:

20 minutes

Stir occasionally to prevent sticking.

The vegetables should soften slightly while maintaining some crunch.

Time

20 minutes

Intensity

Moderate

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Step 7: Prepare the Jars

While the mixture cooks, wash jars and lids in hot soapy water.

Rinse thoroughly.

Keep jars hot until ready to fill.

Prepare your water bath canner.

Time

10 minutes

Intensity

Easy

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Step 8: Fill the Jars

Using a canning funnel, carefully ladle the hot Chow Chow into prepared jars.

Leave:

½ inch headspace

Remove air bubbles using a nonmetal utensil.

Adjust headspace if necessary.

Time

10 minutes

Intensity

Moderate

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Step 9: Seal the Jars

Wipe jar rims clean.

Place lids on the jars.

Apply screw bands until fingertip tight.

Time

3 minutes

Intensity

Easy

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Step 10: Process in Water Bath

Place jars into the boiling water bath canner.

Process pint jars for:

15 minutes

Ensure jars remain fully submerged throughout processing.

Time

15 minutes

Intensity

Moderate

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Step 11: Cool and Check Seals

Remove jars carefully using a jar lifter.

Place on a towel-lined surface.

Allow jars to cool undisturbed for:

12–24 hours

Check seals before storage.

The center of each lid should not flex when pressed.

Time

12–24 hours

Intensity

Easy

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Tips for Success

Use Fresh Vegetables

Fresh vegetables provide the best texture and flavor.

Chop Uniformly

Evenly sized pieces ensure consistent cooking and appearance.

Don’t Skip Salting

The salting process is important for achieving the proper relish texture.

Use Pickling Salt

Pickling salt helps maintain clarity and consistency in preserved foods.

Allow Time for Flavor Development

For best flavor, allow the jars to rest for at least 1–2 weeks before opening.

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Serving Suggestions

Chow Chow is incredibly versatile.

Serve it with:

• Pinto beans
• Black-eyed peas
• Barbecue pork
• Pulled chicken sandwiches
• Burgers
• Hot dogs
• Sausage
• Cornbread
• Roasted meats
• Charcuterie boards

Its sweet-and-tangy flavor complements rich and savory dishes particularly well.

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Variations

Spicy Chow Chow

Add:

• Jalapeños
• Crushed red pepper flakes
• Serrano peppers

Sweet Chow Chow

Increase sugar by ½ cup for a sweeter relish.

Green Tomato Chow Chow

Use additional green tomatoes and reduce cabbage.

Southern-Style Chow Chow

Add extra cabbage and onions for a traditional Southern flavor.

Garden Harvest Chow Chow

Include:

• Cauliflower
• Carrots
• Green beans

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Storage Instructions

Unopened Jars

Store in a cool, dark pantry.

Shelf life:

Up to 12 months

Opened Jars

Refrigerate after opening.

Use within:

3–4 weeks

Always use a clean utensil when serving.

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Frequently Asked Questions

What is Chow Chow?

Chow Chow is a pickled vegetable relish made from vegetables, vinegar, sugar, and spices.

Can I use ripe tomatoes?

Green tomatoes are preferred because they provide a firmer texture.

Why do I need to salt the vegetables?

Salting removes excess moisture and improves crunch.

Can I make it without canning?

Yes. Store it in the refrigerator and consume within a few weeks.

How long before it tastes its best?

Most Chow Chow develops its fullest flavor after one to two weeks of storage.

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Nutritional Information

Per 2 Tablespoon Serving