Chow Chow Recipe: A Southern Pickled
A tangy, sweet, and mildly spicy Southern chow chow relish made with green tomatoes, cabbage, peppers, and onions. Perfect as a condiment for grilled meats, sandwiches, and classic comfort foods.
Equipment
- Large stockpot or Dutch oven
- Roomy mixing bowl
- Sharp knives or a food processor for chopping
- Sterile canning jars and lids (if canning)
- Wooden spoon or silicone spatula
- Water bath canner (Optional)
Ingredients
- 3 lbs green tomatoes chopped
- 2 lbs cabbage chopped
- 1 lb bell peppers any color, chopped
- 1 lb onions chopped
- 3 cups white vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 2 tablespoons salt adjust to taste
- Red pepper flakes, or additional spices Optional: pinch of turmeric
Instructions
Prep the Vegetables
- Wash and pat dry the green tomatoes, cabbage, bell peppers, and onions.
- Chop or finely dice each vegetable into uniform, small pieces.
Combine in a Large Pot
- In a large stockpot or Dutch oven, place all chopped veggies.
- Add vinegar, sugar, mustard seeds, celery seeds, salt, and any optional spices (turmeric or red pepper flakes).
- Stir thoroughly to coat every piece in the tangy mixture.
Cook and Simmer
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce heat to medium-low and let it simmer for about 20–25 minutes.
- Stir occasionally to prevent sticking and ensure even cooking.
Taste and Adjust
- After 20–25 minutes, taste the relish.
- Adjust salt or sugar as needed to achieve a balanced sweet-tangy flavor.
Canning (Optional)
- If you wish to can your chow chow relish for long-term storage, ladle the hot mixture into sterile canning jars, leaving about ½ inch of headspace.
- Secure the lids, then process the jars in a boiling water bath canner for 10 minutes (adjust for altitude if needed).
- Let jars cool on a towel-lined surface; listen for the “ping” that indicates sealed lids.
Notes
- Overnight Brine Trick: Let chopped vegetables sit in a salt brine overnight to draw out excess moisture for a crisper relish.
- Food Processor Caution: Using a food processor can save time, but avoid over-pulsing to keep small chunks, not a puree.
- Vinegar Variations: Experiment with apple cider vinegar or wine vinegar for a different flavor profile.
- Add Extra Heat: Stir in minced jalapeños or red pepper flakes if you want more spice.
- Storage Tips: Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.
