Chow Chow
intro
Crunchy, tangy sweet-sour pickled vegetable relish, a beloved Southern staple perfect for topping BBQ, hot dogs, and beans, made with fresh summer garden produce.
Ingredients
Steps
Prep and salt vegetables
Toss 450g shredded green cabbage, 300g diced green tomatoes, 150g diced yellow onion, 120g diced green bell pepper, and 15g minced jalapeño with 1 tablespoon (9g) kosher salt in a large glass non-reactive bowl. Cover loosely with a clean kitchen towel, and let rest at room temperature for 1 hour to draw out excess vegetable moisture, then drain thoroughly in a colander and rinse lightly with cold water to remove surface salt.
Mix pickling brine base
Combine 360ml apple cider vinegar, 100g granulated sugar, remaining 1 tablespoon (9g) kosher salt, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1 teaspoon ground turmeric, and 1 teaspoon whole black peppercorns in a large stainless steel stockpot set over medium heat. Stir constantly with a silicone spatula until sugar and salt fully dissolve, about 3 minutes, then bring the brine to a gentle rolling boil.
Simmer vegetables in brine
Add the fully drained, rinsed vegetable mixture to the boiling brine, stirring well to fully submerge all vegetable pieces under the liquid. Reduce stovetop heat to medium-low to maintain a steady, low simmer, and cook for 10 minutes, stirring every 2 minutes, until vegetables are crisp-tender. Do not overcook, as extended boiling will turn vegetables mushy and remove chow chow’s signature crunch.
Pack chow chow into jars
Turn off stovetop heat, and carefully ladle the hot chow chow and brine into clean, heatproof 1-pint glass canning jars, leaving 1/2 inch (1.25cm) of empty headspace at the top of each jar. Wipe any spilled brine from jar rims with a clean paper towel to ensure a tight seal later.
Cool and seal jars
Let the open jars of chow chow sit on the kitchen counter until they cool completely to room temperature, about 45 minutes. Once cool, seal each jar tightly with a two-part canning lid and ring, pressing firmly to ensure no air can escape.
Chill to develop flavor
Transfer the sealed jars to the refrigerator, and let the chow chow rest for a minimum of 24 hours before serving to allow the tangy, sweet, and spiced flavors to fully meld into the vegetables. Stored properly in the sealed jars, chow chow will stay fresh and crunchy in the refrigerator for up to 1 month.
Tips
2.For extra heat, leave the seeds and membranes in the jalapeño pepper instead of removing them; for a milder relish, swap the jalapeño for an extra 15g of diced green bell pepper.
3.If you want shelf-stable chow chow for pantry storage, process the sealed jars in a boiling water bath for 10 minutes after packing, following standard safe canning guidelines; refrigerated storage requires no water bath processing.
OMG y’all, this chow chow is a total game changer! I brought a jar to our church potluck last weekend and people were begging me for the recipe before I even finished my plate. I was worried the 25 hour chill time would be a hassle but it’s totally hands off, so easy even a beginner can nail it. Pairs so perfect with pinto beans and cornbread, just like my grandma used to make!
Super easy recipe, but I added an extra jalapeño for a little more heat because my household loves spicy food. My kids even ate it on their hot dogs last night and said it’s way better than the store bought relish we usually get! Will definitely be making this on repeat all summer.
Made this for our camping trip last week and it was the perfect topping for our campfire hot dogs and grilled sausage. The crunch is unreal, and the tang is just right — not too vinegary, not too sweet. So glad I picked this recipe, it’s gonna be a camping staple from now on.
I grew up in upstate New York so I never had chow chow before a friend brought some to a BBQ a few months ago. I was nervous to make it myself since I’m not super experienced with canning-adjacent recipes, but this was SO straightforward! No fancy equipment needed, just chopping and letting it rest. Put it on my turkey burger last night and wow, I’m hooked.
Made a double batch on Sunday for meal prep and I’ve been putting it on literally everything — eggs at breakfast, sandwiches at lunch, even as a little side with my fried chicken dinner. The only thing I will say is I wish I’d chopped the cabbage a little finer next time, my chunks were a little bigger than I’d like. Still tasted amazing though!
Wait, hold on — does this need to be processed in a water bath canner to be shelf stable? The recipe says to chill it for 24 hours, but I wanna make jars to give out as Christmas gifts to my neighbors this year. The flavor looks incredible, just wanna make sure I’m storing it right!
I was looking for a side to bring to my family’s Labor Day cookout and this hit so hard. The balance of sweet, tangy, and a tiny bit of savory is exactly what I was missing on my BBQ plate. I don’t even like most relishes but this is next level. 10/10, no notes.
Y’all, I have tried so many chow chow recipes over the years and none of them taste like the stuff my papaw used to make out on his farm in Alabama. This one? It’s spot on. The ratio of vinegar to sugar is perfect, the mix of veggies is exactly right, I almost cried when I took my first bite. Thank you so much for sharing this authentic recipe!
Quick question — can I substitute green tomatoes for something else? My grocery store was completely out when I went shopping today, and I really wanna make this for my friend’s housewarming party tomorrow. Will it still taste good if I leave them out or swap for something?
Game. Changer. I put this on my smoked pulled pork sandwiches last weekend and my guests said it was the best BBQ they’d ever had. The crunch cuts through the rich, smoky pork so perfectly, I will never eat a pulled pork sandwich without this chow chow again. Easy to make, minimal clean up, absolute banger of a recipe.
I love that this is lower sugar compared to a lot of store bought relishes and chow chows I’ve seen. I used monk fruit sweetener instead of regular white sugar to cut down on added sugars and it turned out perfectly tangy and crisp. Pairs great with grilled chicken bowls for a low carb, high flavor meal prep option.
We’ve got 6 kids at home so I’m always looking for recipes that stretch, are cheap to make, and that even the picky eaters will eat. This chow chow checks every box! I made a huge batch for under $10 using veggies from our local farmers market, and even our pickiest 7 year old asked for seconds on his hot dog. 10/10, will be a regular in our rotation.
Wait I misread the recipe and only let it chill for 12 hours instead of the full 24+ because I was in a rush. It still tasted good, but is the flavor better if you let it rest the full time? I don’t wanna mess it up next time I make it!
I was worried this would have weird non-vegan ingredients, but it’s totally plant-based as long as you use regular sugar (or swap for coconut sugar like I did)! The tangy crunch is perfect for topping my vegan chili dogs and loaded nachos. So stoked I found this recipe, it’s a new summer staple.
I served this alongside my fried chicken, collard greens, and mac and cheese for our weekly Sunday family dinner and everyone went back for seconds. My brother in law even took a whole jar home with him, he loved it so much. I love that it’s easy enough to throw together on a Saturday afternoon so it’s ready for Sunday dinner without any last minute work.
I added a couple habaneros to my batch for some serious heat and oh my gosh, it’s incredible. The sweet tang of the brine balances the fiery habanero so well, I’ve been putting it on everything from breakfast burritos to burgers. If you love hot food, definitely give that tweak a try — you won’t regret it.
I grew up eating chow chow at every small town festival and fish fry back home, so I was so happy to find a recipe that doesn’t require a million fancy ingredients or complicated steps. It’s so easy, I even roped my 10 year old into helping me chop veggies for it, and we had a blast making it together. Tastes exactly like the stuff I remember from childhood!