From Texas to Virginia and everywhere in between, sweet, spicy and tangy Chow Chow is a beloved Southern relish. It’s served atop hot dogs, barbecue or as a way to perk-up a classic bowl of pinto beans with a side of cornbread. It’s as integral a part of Southern toppings as salt and pepper shakers on the kitchen table with simple preparation to boot.
Chow Chow
Chow chow comes in different varieties depending on the region and the cook’s preference. You’ll find that some chow chow recipes consist primarily of chopped green tomatoes with varying amounts of cabbage, onion and peppers. At times, I make chow chow with poblano or jalapeno peppers to give it a kick. It adds spunk to a simple bowl of beans and I can’t imagine what type of bean it wouldn’t compliment. At times, I’ve also chosen to serve it as an appetizer with crackers and cream cheese.
Chow Chow Making Tips
A few pointers for making this recipe:
- When a non-reactive bowl or pot is referenced, this signifies that you can use a glass (glass bowl only for overnight chilling) a stainless steel or a copper pot for cooking
- If you’re unable to find green tomatoes, tomatillos will work in a pinch. Remove the seeds and dice just as you would the tomatoes.
- You can use jalapeno or poblano peppers in place of the green bell pepper. Should you choose to do so, you may like to omit or adjust the amount of red pepper flakes, as well.
- Measure the amount of cabbage used in this recipe after chopping.
- This is a refrigerator version of chow chow that can be kept in the fridge and enjoyed for up to one month. This recipe can also be canned using proper canning technique and boiled in jars in a water bath, if you want to store it longer.
- Seasonings are imperative. If you aren’t familiar with pickling salt, it’s inexpensive and can be found with the other salt products on the spice aisle. What is it? Pickling salt is finely ground pure salt that doesn’t contain any caking ingredients and dissolves easily in the brine. Using it, prevents the juice from becoming cloudy and cabbage from becoming dark in color. Table salt could be used but, I don’t recommend it as it has ingredients that could change the color of the relish.
How Did it Originate?
It’s believed that chow chow was a way of preserving the last of the garden season bounty. Too little to put up for the winter on their own but, together form a condiment perfect for cold weather meals. In addition, it’s another dish that’s been influenced by those who settled here in the South and brought with them their techniques and dishes. Regardless, it’s a delicious topping destined to remain a star of Southern condiments. Another way to enjoy cabbage as a topping is this recipe for homemade Sauerkraut from The Pioneer Woman.
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Chow Chow
Ingredients
- 2 lb chopped green cabbage (around 10 cups)
- 2 large green tomatoes seeded and diced
- 1 jumbo vidalia onion diced
- 1 large green bell pepper seeded and diced
- 1 large red bell pepper seeded and diced
- 1 1/2 Tbsp pickling salt
- 1 Tbsp mustard seeds
- 2 tsp celery seed
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups white distilled vinegar
- 3 cups granulated sugar
- 1 Tbsp prepared mustard
- 2 tsp red pepper flakes adjust to taste
- 1 tsp turmeric
- 1 tsp allspice
- 1/2 tsp ground ginger
- 2 cloves garlic minced
Instructions
- In a large non-reactive mixing bowl, mix together the cabbage, tomato, onion, bell peppers and salt. Mix well, then cover and chill for 8 hours or overnight. Drain liquid.
- In a large non reactive pot toast the mustard and celery seeds over medium-high heat about 1 minute or until fragrant, moving pot constantly. Add both vinegars, sugar, mustard, red pepper flakes, allspice, turmeric and ginger. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the drained cabbage mixture and minced garlic to the pot. Mix well. Increase the heat and bring to a boil for 5 minutes then lower the heat to medium-low and simmer for 20-25 minutes or until slightly thickened, to allow flavors to fully bloom and the juice to reduce. (Cabbage should still have a slight crunch)
- Remove from the heat and allow to cool to room temperature in the pot, uncovered. Pack in sterilized jars. May store chilled for up to one month.
Notes
- Southern Fried Apples - September 30, 2020
- Air Fryer Southern Fried Chicken - September 27, 2020
- Homemade Pumpkin Puree - September 25, 2020
Cynthia says
Melissa,
Love your southern Chow Chow recipe. Can you please tell me if this recipe can be canned for long term storage? Can and give at Christmas.
Thank you in advance,,
Cynthia
Melissa says
Absolutely, yes it can be canned. Thanks!
Evelyn says
Love more hot peppers 🌶 which I only used. Love by many!!!
Sharon says
Hi Melissa,
Just wondering how many (and size of) jars did this make?
My partner loves chow chow, and I want to make some for him.
Melissa says
This recipe makes 4 pints.
Sharon says
Thanks for responding. I saw this after sending the post. I will be making this weekend.
Melissa says
It’s my pleasure, enjoy!
Sharon says
I made some for my partner. He thoroughly enjoyed id so I’m making more. Thanks so much for sharing this recipe.
Melissa says
Wonderful, thanks so much!
Trina says
I made it I let it sit there’s not much juice on the top of it. But it has a great taste and crunch and Spice how long can I store it for and at what temperature
Melissa says
From the recipe: “Remove from the heat and allow to cool to room temperature in the pot, uncovered. Pack in sterilized jars. May store chilled for up to one month.”
gwaldman says
3 Cups of sugar sounds like a lot of sugar to make only 4 pints. Any ideas if I could cut the sugar down? Maybe 1/2 sugar, and 1/2 splenda?
Melissa says
We recommend making this recipe as directed. If you choose to do so, let us know how it goes.
Marcia Ammons says
Re: Cynthia’s question about canning the chow chow. After reading the recipe, before I got to the comments, I was thinking about water bath canning. How long would I put the jars in water bath? I haven’t canned in over 30 years. Time to start again. Thanks.
Mary says
Melissa, I read where you can water bath canning but can I do this in a electric pressure cooker that cans. Thank you for your help. This is my first time canning for myself. I used to help my sister’s all the time but it has been a vey long time
Melissa says
Hi Mary, I can’t give specific directions as I haven’t tested it but, I would think you could use that technique for canning chow chow.
Mary says
Thank you so much
Karla says
Letting it rest now! Praying it turns out. So far so good
MEREDITH C MCCONNELL says
This is so very good! Just the right balance of tangy and sweet!
Melissa says
Thanks so much!
Cynthia D Edmond says
Can I use quart canning jars?
Melissa says
You could, sure!
Teresa says
Can’t go wrong with this recipe
Melissa says
Thank you!
A’delina says
So delicious and colorful! Easy
SUZANNE TRENDEL says
Fabulous recipe just what I was looking for, tastes like my grandmother’s thank you!
I halved the recipe yesterday however, I forgot this when finishing the recipe this morning and used the liquid and seasoning based upon the recipe amounts, 3 cups sugar and all vinegar and seasonings for 5 cups of cabbage, 1/2 the vegetables etc.Its cooling now and while a little strong still good.
Is it possible at this stage to add more vegetables to not be as strong flavored? Could I let chow-chow cool down stay in the refrigerator while I make a new batch of the cabbage, peppers, onion, green tomato and add it cooking it down some with the existing batch? Its my first time making it wasn’t sure if that is possible. Thank you for any suggestions.
Melissa says
You could certainly add another half amount of vegetables cooked per the recipe to make it a full batch, yes. You may also opt just to pour off half of the liquid.
SUZANNE says
thank you for the qucik reply!
Scottygxxx says
I just made some following in your recipe. But I put my Texas twist on it and it’s great
james says
HI I am about to make this recipe using green tomatoes and peppers from my garden. None of these ingredients would be described as large. It would be useful if you gave either weights or cup sizes for the ingredients you list as large or robust. I therefore am anxious that I get the right quantities. Can you help please?
Melissa says
Since you’re seeing the actual ingredients you intend to use, use your best judgement. If they’re really small use 3, if medium use 2 etc.
Jana says
Melissa,
I’ve enjoyed canning several of your recipes! Thank you.
However, you never say how much the recipes make.
Ie: pints, quarts etc.
Melissa says
Indeed it is listed in the recipe card along with the ingredients and instructions. You must have scrolled past it, or didn’t scroll down far enough regardless, it is listed.
Karen says
Hi Melissa – I’ve never made chow chow, and wonder how finely the cabbage should be chopped before cooking? And – do you recommend using a food processor (which can really result in small pieces if you’re not careful), or just chopping the cabbage by hand?
Melissa says
Hi Karen, when using a food processor it’s helpful to just pulse, don’t grind on full speed. You’re right, it can go too far rather quickly plus by pulsing you can control the texture to your personal liking.
Nedra A McAfee says
Thank you for sharing this recipe. I enjoyed making the Chow Chow.
Melissa says
Wonderful, thanks so much!
Cherre Holley says
I work 12 HR shifts every other day. By the time my overnight salt soaking is over I will be at work. Would it hurt to set for 2 nights before pouring off the juice and continuing with the recipe?
Melissa says
Hi Cherre, it should do fine.