Old Fashioned Chow Chow is a beloved Southern relish that has been a staple in kitchens for generations. This tangy, sweet, and slightly spicy relish combines a medley of fresh vegetables like cabbage, green tomatoes, and bell peppers, all pickled in a flavorful vinegar and spice mixture. Known for its crunchy texture and vibrant taste, chow chow adds a delightful punch to many dishes, from barbecue to beans and sandwiches. If you want to bring a taste of traditional Southern cooking to your table, this Old Fashioned Chow Chow recipe is a must-try.
Making chow chow at home is both simple and rewarding. The recipe uses fresh, seasonal vegetables that soak overnight to release their natural juices, then simmer in a spiced vinegar mixture. The result is a relish that’s bright, tangy, and packed with flavor. Whether you’re new to canning or just want a homemade condiment to elevate your meals, this recipe offers clear, easy-to-follow steps to create a batch of chow chow that tastes just like Grandma used to make.
What is Chow Chow?
Chow chow is a Southern-style relish traditionally made from a combination of cabbage, green tomatoes, onions, and bell peppers. It’s a versatile condiment that’s both sweet and tangy, with a slight kick from spices like mustard seed, celery seed, and turmeric. The name “chow chow” is thought to have French origins, possibly from “chou,” meaning cabbage, reflecting the dish’s primary ingredient.
This relish was historically a way to preserve the last of the summer’s garden bounty, especially under-ripe green tomatoes and peppers. Today, chow chow remains popular across the South and beyond, often served alongside pinto beans, black-eyed peas, pulled pork sandwiches, and even seafood dishes like shrimp tacos or grilled salmon.
Ingredients for Old Fashioned Chow Chow
To make this classic chow chow, you’ll need:
- 1 lb chopped cabbage
- 6 medium onions, chopped
- 6 green bell peppers, chopped
- 6 red bell peppers, chopped
- 4 cups green tomatoes, peeled and chopped
- 1/4 cup salt
- 2 1/2 cups sugar
- 2 tablespoons prepared mustard
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons mustard seed
- 1 1/2 tablespoons celery seed
- 1 tablespoon whole pickling spices
- 5 cups white vinegar
How to Make Old Fashioned Chow Chow?
Step 1: Prepare and Soak the Vegetables
In a large bowl, combine the chopped cabbage, onions, green and red bell peppers, green tomatoes, and salt. Mix thoroughly to coat the vegetables evenly with salt. Cover the bowl and refrigerate overnight. This soaking process helps draw out excess moisture and softens the vegetables slightly, which improves the texture of the final relish.
Step 2: Drain and Rinse
The next day, drain the vegetables well in a colander. Rinse briefly under cold water to remove excess salt, then drain thoroughly again. Removing excess moisture is important to prevent the relish from becoming too watery.
Step 3: Prepare the Pickling Mixture
In a large saucepan over medium heat, combine the sugar, prepared mustard, turmeric, ground ginger, mustard seed, celery seed, whole pickling spices, and white vinegar. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally. This allows the sugar to dissolve and the spices to infuse the vinegar.
Step 4: Cook the Chow Chow
Add the drained vegetables to the simmering vinegar mixture. Stir well to combine. Continue to simmer the mixture until it is hot and the vegetables are well seasoned, about 10-15 minutes. The vegetables should remain slightly crisp to preserve the relish’s signature texture.
Step 5: Jar and Can
While the chow chow is cooking, sterilize your half-pint jars and lids by boiling them in water for 10 minutes. Carefully pack the hot chow chow into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal with the sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Once sealed, allow the jars to cool completely at room temperature.
Serving Suggestions
Old Fashioned Chow Chow is incredibly versatile. It pairs beautifully with many Southern favorites:
- Serve alongside pinto beans or black-eyed peas for a traditional Southern meal.
- Add a spoonful to pulled pork sandwiches, Sloppy Joes, or hamburgers for a tangy crunch.
- Use as a topping for hot dogs or sausages.
- Spoon over grilled or fried fish, shrimp tacos, or salmon for a fresh, zesty contrast.
- Mix into potato salad or coleslaw to add extra flavor and texture.
Tips for Making Perfect Chow Chow
- Chop vegetables uniformly: This ensures even pickling and a consistent texture.
- Soak overnight: Don’t skip the soaking step; it’s key to balancing salt and moisture.
- Use fresh spices: Whole mustard seeds, celery seeds, and pickling spices add authentic flavor.
- Don’t overcook: Simmer just until vegetables are hot and seasoned but still crisp.
- Sterilize jars properly: This prevents spoilage and extends shelf life.
- Label your jars: If you’re gifting or storing, labeling helps keep track of dates.
Storage and Shelf Life
Properly canned chow chow can be stored in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within a few weeks for the best flavor and freshness.
Variations on the Classic Recipe
While this recipe sticks to the traditional ingredients, you can customize your chow chow:
- Add jalapeños or other hot peppers for a spicy kick.
- Substitute apple cider vinegar for some of the white vinegar for a milder tang.
- Include garlic cloves or fresh dill for additional flavor notes.
- Use brown sugar instead of white sugar for a deeper sweetness.
- Experiment with different pickling spices like coriander or cloves.
Try More Related Recipes:
- The Best Avocado Grilled Cheese Sandwiches
- Creamy Cajun Spiced Chicken Salad
- Quick Southwest Chicken Salad
- Hot Cross Buns Recipe
- Perfect Peanut Butter Cookies
Final Thoughts
Old Fashioned Chow Chow is a delicious, tangy, and sweet Southern relish that brings a burst of flavor to any meal. Its crunchy texture and vibrant taste make it a perfect accompaniment to everything from beans and barbecue to seafood and sandwiches. Making chow chow at home is a wonderful way to preserve fresh vegetables and enjoy a taste of Southern tradition year-round.
Whether you’re new to canning or a seasoned pro, this recipe is straightforward and rewarding. Give it a try, and you’ll soon have jars of homemade chow chow ready to brighten your meals and impress your family and friends.
Enjoy your homemade Old Fashioned Chow Chow and the rich heritage it brings to your table!
Old Fashioned Chow Chow Recipe: A Classic Southern Relish
Ingredients
- 4 cups chopped green cabbage about 1 small head
- 4 cups chopped green tomatoes about 4-5 medium
- 2 cups chopped onions about 2 medium
- 2 cups chopped green bell peppers about 2 medium
- 1 cup chopped red bell peppers about 1 medium
- ¼ cup pickling salt or kosher salt, non-iodized
- 3 cups white vinegar
- 2 cups granulated sugar
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp red pepper flakes optional, for heat
Instructions
- Chop vegetables: Pulse cabbage, green tomatoes, onions, and bell peppers in a food processor until finely chopped.
- Salt vegetables: Mix chopped vegetables with pickling salt in a large bowl, cover, and refrigerate overnight.
- Drain and rinse: Drain vegetables in a colander and rinse well under cold water to remove excess salt.
- Prepare pickling liquid: Combine vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, and red pepper flakes in a large pot.
- Simmer spices: Bring pickling liquid to a boil over medium heat, then simmer for 5 minutes, stirring to dissolve sugar.
- Add vegetables: Stir in drained vegetables and simmer for 15-20 minutes until tender and well-seasoned.
- Sterilize jars: Boil 6 pint jars and lids in water for 10 minutes, keeping warm until ready to fill.
- Fill jars: Ladle hot chow chow into sterilized jars, leaving 1/2-inch headspace, and wipe rims clean.
- Seal jars: Place lids on jars, screw on bands fingertip-tight, and process in a boiling water canner for 15 minutes.
- Cool and store: Remove jars, cool for 12-24 hours, check seals, and store in a cool, dark place.
Notes
- Storage: Store sealed jars in a cool, dark place for up to 1 year; refrigerate after opening for up to 4 months. Unprocessed relish keeps in the fridge for up to 6 months.
- Substitutions: Use apple cider vinegar for a slightly fruitier flavor. Swap jalapeños for poblano peppers for milder heat or omit red pepper flakes for a non-spicy version.
- Texture Tip: Pulse vegetables in small batches to avoid over-processing into a puree; aim for a coarse, relish-like texture.
- Canning Safety: Ensure jars are properly sealed (lids should not flex when pressed). Discard any with signs of spoilage (mold, off odors). Follow USDA or Ball Blue.
