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, 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.

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.

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.

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.

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 Cherry Tomato and Cucumber 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.
• Simple Cucumber Onion Salad has that sweet and tangy flavor that makes it irresistible.
• This quick and easy Pear Salad packs nostalgia in every bite.
• Fresh Caprese Salad is an impressive side dish or appetizer.
• 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:

• Cutting Boards
• Measuring Set
• Kitchen Utensils
• Dutch Oven