Chow Chow
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? It’s 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 authentic Southern Chow Chow: (Scroll down for full printable recipe.)
- Prep and Combine Vegetables – 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.
- Brine – 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.
- Cook – 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)
- Cool – Remove from the heat and allow to cool to room temperature in the pot.
How to Make the Best Southern Chow Chow Recipe
It’s believed that this simple relish 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 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.
- Store in an airtight container chilled in the refrigerator for up to 1 month. See next section for the canning technique for longer shelf life.
How to Can Chow Chow Recipe
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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Helpful Kitchen Items:
Chow Chow
Ingredients
- 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
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
- 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.
Nutrition
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?
Hi Cherre, it should do fine.
Thank you for sharing this recipe. I enjoyed making the Chow Chow.
Wonderful, thanks so much!
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?
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.
Melissa,
I’ve enjoyed canning several of your recipes! Thank you.
However, you never say how much the recipes make.
Ie: pints, quarts etc.
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.
I just made my first double batch, and am canning it now. This is a gift for my brother in law who worked in Texas for years but is now back home in Canada and his chow chow supply is dwindling!! I hope he loves this and thank you for the ready to follow recipe.
Hi Louise, I hope he loves it, too. Thank you!
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?
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.
I just made some following in your recipe. But I put my Texas twist on it and it’s great
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.
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.
thank you for the qucik reply!
So delicious and colorful! Easy
Can’t go wrong with this recipe
Thank you!
Can I use quart canning jars?
You could, sure!
This is so very good! Just the right balance of tangy and sweet!
Thanks so much!
Letting it rest now! Praying it turns out. So far so good
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
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.
Thank you so much
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.
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?
We recommend making this recipe as directed. If you choose to do so, let us know how it goes.
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
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.”
Is this to be marinated in frig or left out on counter overnight.
From the recipe: Mix well, then cover and chill for 8 hours or overnight. Drain liquid.
I made some for my partner. He thoroughly enjoyed id so I’m making more. Thanks so much for sharing this recipe.
Wonderful, thanks so much!
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.
This recipe makes 4 pints.
Thanks for responding. I saw this after sending the post. I will be making this weekend.
It’s my pleasure, enjoy!
Love more hot peppers 🌶 which I only used. Love by many!!!
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
Absolutely, yes it can be canned. Thanks!