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Chow Chow

ByMelissa Sperka
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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, burgers, chicken, 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.

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Ingredients to Make 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. The mixture of cabbage, tomatoes, peppers, and other flavors creates the unique and delicious taste of this homemade relish.

Checkout this quick list of ingredients you’ll need to make authentic Southern Chow Chow Relish: (Scroll down for full printable recipe card.)

  • Cabbage – Ten cups chopped green cabbage, no fancy cabbage here.
  • Tomatoes – Two large green tomatoes seeded and diced adds acidity.
  • Onion – One jumbo Vidalia onion adds a mild onion flavor.
  • Peppers – One large green bell pepper and one large red bell pepper expands the flavor.
  • Salt – Pickling salt prevents the liquid from becoming cloudy.
  • Vinegar – Apple cider vinegar and white vinegar balances the sweet flavor.
  • Sugar – Granulated sugar for sweetness.
  • Mustard – One tablespoons prepared mustard gives chow chow it’s signature color.
  • Seasonings – Whole mustard seeds, celery seed, red pepper flakes, ground turmeric, allspice, ground ginger.
  • Fresh Garlic – Garlic cloves for an earthy flavor.
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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 of origin, it’s a delicious topping destined to remain a star of Southern condiments. A few pointers for making this recipe:

  • Prep and Combine Chopped Vegetables – In a large 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 the vegetable mix in the vinegar-sugar-spice mixture per the cook time in the recipe until slightly thickened.
  • Cool – Remove from the heat and allow to cool to room temperature in the pot.

Kitchen Equipment to Make Chow Chow Recipe

  • One 4 quart heavy bottomed saucepan for cooking the vegetable mixture.
  • Sharp knife and chopping board or a food processor. When using a food processor to chop the veggies. I highly recommended pulsing in short bursts so the vegetables don’t become puréed.
  • Measuring cups and spoons
  • Large spoon for stirring.
  • Large non-reactive bowl.
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Recipe Variations, Tips and Substitutions

  • Green Tomatoes – 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.
  • Onion – You can use yellow onion or white onion in place of vidalia onion.; Yellow onions have a more intense flavor.
  • Measure the Cabbage After Chopping – Please note, it’s best to measure the amount of cabbage used in this recipe after chopping.
  • Peppers – 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.
  • 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. 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.
  • What’s a Non-Reactive Bowl? 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.
  • Filling the Jars – The best way to divide the mixture into jars is, to use a slotted spoon to evenly pack the cabbage mixture into prepared jars. Then fill the jars evenly with the juice left in the pot. 
  • How to Serve Chow Chow – Spoon this sweet salad over a simple bowl of beans, grilled sausages or bratwurst , burgers, hot dogs and pulled pork sandwiches. At times, I’ve also chosen to serve it as an appetizer with crackers and cream cheese.

Storage and Leftovers

  • Leftovers – This recipe for Chow Chow is a refrigerator version that can be kept in a mason jar or airtight container chilled in the fridge for up to one month.
  • Canning – 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 recipe using proper canning technique to make it shelf stable. To do so See the Cook’s Note in the recipe card for canning directions.

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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:

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5 from 23 votes

Southern Chow Chow

Prep Time20 minutes
Cook Time25 minutes
Marinate time8 hours
Total Time8 hours 45 minutes
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Southern
Keyword: easy-chow-chow-recipe, southern-chow-chow
Servings: 4 pints
Calories: 758kcal

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.
  • Can this Chow Chow Recipe be Canned? This recipe as written is designed to be kept in the refrigerator. That said, you can lengthen the shelf life of this recipe using proper canning technique.
    Start with sterilized pint size jars, ladling hot chow chow cooked per the recipe into the hot jars leaving 1/2-inch headspace. (Tip: Use a canning funnel for less mess.)
    Wipe the rims with a clean cloth or paper towel and place the lids and rings on top, twisting to seal, but don't over tighten.
    Process pint size jars in a boiling water bath canner cooking for 15-20 minutes.
    Use tongs to carefully remove jars from water, then let jars stand at room temperature until completely cooled.
    Special Note: The best way to divide this chow chow into jars is, to use a slotted spoon to evenly pack the cabbage mixture into the prepared jars. Then, fill the jars evenly with the cooking liquid left in the pot.

Notes

  • Green Tomatoes – 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.
  • Onion – You can use yellow onion or white onion in place of vidalia onion.; Yellow onions have a more intense flavor.
  • Measure the Cabbage After Chopping – Please note, it’s best to measure the amount of cabbage used in this recipe after chopping.
  • Peppers – 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.
  • 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. 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.
  • What’s a Non-Reactive Bowl? 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.

Nutrition

Serving: 1pint | Calories: 758kcal | Carbohydrates: 179g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 2739mg | Potassium: 897mg | Fiber: 9g | Sugar: 167g | Vitamin A: 2495IU | Vitamin C: 176mg | Calcium: 158mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

100 Comments

  4. 5 stars
    I have never pickled anything a day in my life and I’m so nervous but this recipe makes such a large amount that I feel pickling & storing wld be best. That said, how long can the pickled jars last in a cool, dry place? I certainly don’t want to harm anyone by storing improperly

    Reply

    1. It’s essential to use the proper canning techniques and sterilized utensils and jars. When canned and stored properly, you can keep it for up to 1 year.

      Reply

  6. I keep finding pickling spice without salt but not pickling salt in every grocery store in my community. Are they the same thing??

    Reply

      1. Kosher salt can be used as a substitute for pickling salt, as long as it doesn’t contain any anti-caking agents. Please note: The difference in size and potency will effect the amount to be used.

  8. Can you cut the sugar in half I’m a type two diabetic but need to cut back on the sugars how much can I cut back on in your recipe or can I use Stevia in place of sugar how much give you could I use in your recipe

    Reply

    1. HI Nejla, that’s a challenge, truly. You may be able to cut back on the sugar a bit, but I haven’t tested this recipe using Stevia. I’m certain someone probably has a diabetic friendly option somewhere on the internet. If you try it with Stevia, please let us know how it goes.

      Reply

      1. 5 stars
        I made this without the any of the sugar and it was great. A little more tart, I’m sure, but we didn’t miss it at all.

  9. Thank you Melissa for sharing this. I was introduced to chow chow many years ago, as you described, plopped atop a piping hot bowla pinner beans (Bowl of pinto beans) for those not hip to the Southern vernacular of the grammas and grampas I grew up around 😉 There was also a pile of biscuits near by!! Can’t wait to give it a try.

    Reply

  11. have not tried yet but can i use pickling spiced mix all are included?
    thanks for your help.

    Reply

  12. 5 stars
    Melissa, thanks so much for sharing this. I am always looking for a unique relishes and toppings, and this one seems super versatile. I am sure I will be using it frequently.

    Reply

    2. I’m from Iowa and I barely remember eating this. Our Mother’s called it Cabbage Relish. I don’t remember Green Tomatoes in it but it was Vinegary and very small minced onion and cabbage in it. It looked all green. I think the “Dutch” ladies in our town made it because it was always available at Church dinner’s fundraisers.

      Reply

  13. 5 stars
    This chow chow is amazing! So simple and easy to follow recipe. Thanks for sharing this, can’t wait to make a pot of beans and cornbread

    Reply

      2. It’s the turmeric and yellow mustard that gives it the color. Perhaps you’d like more in yours? It’s fine to add more, if desired.

    2. Looking forward to trying this recipe at the end of summer when produce is at it’s best and most abundant here in the Pacific NW. I love chow chow and this looks like one of my favorites with the green tomatoes in it.
      To Renae: I’ve been canning for many decades (started very young with my Mom) and our rule of thumb, when in question, was to wait a couple of months, if possible, for best results and flavor. Jam is ready quite soon after you put it up, but sometimes pickled items take a bit longer. You can eat things before, but we always knew that whatever we put up at the end of summer would be perfect by Thanksgiving and beyond with a rule of thumb that home-canned items should be eaten within a year. Enjpy! Mary

      Reply

  17. 5 stars
    This recipe, like so many, is just a starting point. Thank you for pointing us in the right direction. I took a ton of creative license and it was delicious. We had it on our Oktoberfest brats tonight. For those wondering about cabbage, 2 – 1 pound bags of coleslaw worked great.

    Reply

    1. 5 stars
      I agree with you DaveH. I needed to start somewhere and this recipe gave me a great foundation. I added my own couple of items and I was very pleased. Thanks Melissa!

      Reply

  18. Hey Melissa
    I haven’t made your recipe yet but will making it later today. One thing I have realized from reading all the comments is that you need to read the recipe completely. All questions are answered in your recipe. Can’t wait to have this with a pot o beans, corn bread and porcupine balls. Thank you

    Reply

    3. Ht Pam, I was wondering what is porcupine balls? I have never heard of them. I also love a hot bowl of pinto beans and homemade cornbread with a scoop of chow-chow. Thanks and have a wonderful day. 😋

      Reply

      1. Hi Melissa, I can’t wait to try this recipe. I am going to be doing the water bath canning method. I don’t know much about doing chow-chow but this sounds wonderful. I would like to know what is reactive and non-reactive? I know that is a silly question but I would like to know the difference. Thank you for sharing your recipe.

      2. Hi Ginger, non-reactive means using cookware that won’t react with acidic ingredients. Use either copper, stainless steel, ceramic or glass.

  20. 5 stars
    Very good & easy to follow. Made 2 batches, the 2nd one I added dryed cilantro instead of the turmeric.

    Reply
5 from 23 votes

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