You’re likely to find this sweet and tangy Southern Chow Chow recipe used from Texas to Virginia and everywhere in between. It’s a homemade relish that can be served atop hot dogs, barbecue or as a way to perk-up a classic bowl of pinto beans or black-eyed peas. It’s as integral a part of Southern toppings as salt and pepper shakers on the kitchen table with simple preparation to boot.
Easy Southern Chow Chow Recipe
What is Southern Chow Chow? Chow chow is a sweet and tangy relish made with a variety of vegetables. It traditionally includes chopped cabbage, green tomatoes, bell peppers and onion. It comes in many 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, grilled sausages or hot dogs and pork sandwiches. At times, I’ve also chosen to serve it as an appetizer with crackers and cream cheese.
How to Make the Best Southern Chow Chow Recipe
It’s believed that Southern chow chow was a way of preserving the last of the garden season bounty. The amount of each may have been too little to put up for the winter on their own, but together form a condiment perfect for cold weather meals. If you don’t garden, take a trip to the farmer’s market and pick up what you need. This is 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. A few pointers for making this recipe:
- Ingredients you’ll need to make homemade Chow Chow relish: Chopped green cabbage, green tomatoes, Vidalia onion, green bell pepper, red bell pepper, pickling salt, mustard seeds, celery seed, white vinegar, granulated sugar, prepared mustard, turmeric, red pepper flakes, allspice, ground ginger and garlic cloves.
- Kitchen gadgets you’ll need: A 4 quart heavy bottomed saucepan with a lid, sharp knife and chopping board, measuring cups and spoons and a large spoon to stir.
- Please note, it’s best to measure the amount of cabbage used in this recipe after chopping.
- When a non-reactive bowl or pot is referenced, this signifies that you can use a large glass (glass bowl only for overnight chilling) or a large stainless steel or a copper pot for cooking. Please note, use a glass bowl only for overnight chilling.
- If you’re unable to find green tomatoes, tomatillos will work in a pinch. Remove the seeds and dice just as you would the green tomatoes.
- What kind of peppers are best? Typically mild bell peppers are used in chow chow. That said, 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.
- This recipe is a refrigerator version of Chow Chow that can be kept chilled in the fridge and enjoyed for up to one month.
- What is pickling salt? 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 to Can Chow Chow Recipe
Can this Chow Chow recipe be canned? This recipe as written is designed to be kept in the refrigerator for up to one month. That said, yes you can lengthen the shelf life of this chow chow recipe using proper canning technique to make it shelf stable. To do so:
- Start with sterilized pint jars, ladling hot chow chow cooked per the recipe into the jars leaving 1/2 inch head space.
- Wipe the rims of the jars with a clean cloth and place the lids and rings on top, twist to close but don’t over tighten.
- Process pint size jars into a water bath cooking for 15-20 minutes.
- Use tongs or a jar lifter to carefully remove jars from water, then let jars stand until completely cooled.
- Store filled jars in a cool dry place for up to 1 year.
More Southern Style Refrigerator Salad Recipes to Make
Refrigerator salads are just what the name suggests. They come in a variety of ingredient combinations and they can be chilling in the refrigerator to add to your meal. More easy salad recipes you may like to try:
- 5 Bean Salad is a retro salad that just never grows old.
- Easy Cucumber and Red Onion Salad comes together in minutes and goes with many entrées.
- Fresh Green Bean and Potato Salad is a riff on a beloved Southern side dish paring.
- BLT Potato Salad is a meal itself on a busy day.
- Deviled Egg Salad can be served on slider rolls or as a quick and easy sandwich.
- Another way to enjoy cabbage as a topping is this recipe for homemade Sauerkraut from The Pioneer Woman.
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- 10 cups chopped green cabbage
- 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
- 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.
- Start with sterilized pint size jars, ladling hot chow chow cooked per the recipe into the jars leaving 1/2 inch head space.
- Wipe the rims with a clean cloth and place the lids and rings on top, twist to close but don't over tighten.
- Process pint size jars into a water bath cooking for 15-20 minutes.
- Use tongs to carefully remove jars from water, then let jars stand until completely cooled.