Old-Fashioned Chow Chow is a timeless Southern condiment that’s as versatile as it is flavorful. This vibrant relish blends finely chopped cabbage, bell peppers, onions, and green tomatoes with a tangy-sweet pickling brine of vinegar, sugar, and spices. The result is a crisp, zesty topping that instantly elevates everything from pinto beans and hot dogs to pulled pork sandwiches and cornbread.
Originating in Southern kitchens generations ago, chow chow was born out of resourcefulness — a way to preserve the late-summer garden harvest. Every family had their own version: some sweeter, some spicier, some chunkier. But all had that irresistible balance of tang and crunch.
Making chow chow from scratch is an act of nostalgia and tradition. It’s easy, satisfying, and yields jars of flavorful relish that can last all year long. Once you’ve tried it on a plate of collard greens or black-eyed peas, you’ll understand why it’s a staple in so many Southern homes.
Why You’ll Love This Old-Fashioned Chow Chow
- Tangy, crunchy, and full of bright flavor.
- A true taste of Southern tradition.
- Great way to use up end-of-summer vegetables.
- Long shelf life when canned properly.
- Adds depth to meats, beans, sandwiches, and more.
- Easy to make and perfect for gifting.
Why You Should Try This Recipe
This old-fashioned chow chow relish is more than a condiment — it’s a piece of Southern heritage in a jar. If you’ve never made homemade preserves before, this is a great place to start. The process is simple, and the payoff is immense: bright, tangy, crunchy relish that livens up any meal.
Unlike store-bought versions, homemade chow chow lets you control the sweetness, spice, and texture. You can make it mild or fiery, chunky or fine. It’s an excellent addition to your canning routine and a delicious reminder of simpler times when nothing from the garden went to waste.
Ingredients You’ll Need
Vegetables:
- 1 medium head green cabbage (about 2 lbs), finely chopped
- 6 green tomatoes, chopped
- 4 bell peppers (mix of red and green), chopped
- 4 medium onions, chopped
- 4 stalks celery, chopped
- 2–3 hot peppers (optional, for heat)
Pickling Brine:
- 4 cups apple cider vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon turmeric
- 2 tablespoons salt
- 1 teaspoon black pepper
Optional Additions:
- 1 teaspoon red pepper flakes for extra spice
- 1 tablespoon pickling spice mix for complexity
How to Make This Old-Fashioned Chow Chow
Step 1: Prepare the vegetables
Finely chop the cabbage, tomatoes, onions, peppers, and celery — a food processor makes this step faster but avoid pureeing. Place all the chopped vegetables in a large nonreactive bowl (glass or stainless steel).
Step 2: Salt and rest overnight
Sprinkle the chopped vegetables generously with 2 tablespoons of salt. Mix well, cover, and let sit overnight (8–12 hours). This process draws out excess moisture and enhances crunch.
Step 3: Drain and rinse
The next day, drain the vegetables thoroughly and rinse with cold water to remove excess salt. Press gently to remove remaining liquid.
Step 4: Make the brine
In a large pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and optional spices. Bring to a gentle boil, stirring until sugar dissolves.
Step 5: Cook the relish
Add the drained vegetables to the simmering brine. Stir well and bring back to a simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Step 6: Can or refrigerate
- For short-term use: Let cool, then store in sterilized jars in the refrigerator for up to 3 months.
- For canning: Spoon hot chow chow into sterilized jars, leaving ½-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Let cool fully before storing.
Tips for the Best Old-Fashioned Chow Chow
- Chop evenly. Uniform pieces ensure even flavor and texture.
- Don’t skip the salting step. It’s key to crunch and preventing watery relish.
- Use fresh vegetables. Crisp produce makes all the difference.
- Taste before canning. Adjust sugar, vinegar, or spice to your liking.
- Use non-reactive cookware. Avoid aluminum pots; vinegar can react with metal.
- Simmer gently. Overcooking will make vegetables mushy — aim for tender-crisp.
- Mind your vinegar-to-water ratio. Always maintain acidity for safe preservation.
- Try color variety. Mixing red, yellow, and green peppers adds visual appeal.
- Let it cure. Chow chow tastes even better after sitting for a week as flavors meld.
- Label and date jars. Properly canned chow chow can last up to 1 year in a cool, dark pantry.
Variations & Substitutions
- Spicy Chow Chow: Add jalapeños, cayenne, or red pepper flakes.
- Sweet Northern-Style Chow Chow: Increase sugar to 3 cups for a sweeter relish.
- Chunky Country Chow Chow: Roughly chop vegetables for rustic texture.
- Green Tomato Chow Chow: Skip cabbage and use extra green tomatoes instead.
- Mustardy Chow Chow: Add 2 tablespoons yellow mustard for extra tang.
- Corn Chow Chow: Add 1 cup of cooked corn kernels before canning.
- Vinegar Swap: Try white vinegar for a sharper flavor or rice vinegar for mildness.
- Sugar Substitute: Use brown sugar or honey for a deeper flavor.
- Southern Hot Chow Chow: Use a mix of jalapeños and banana peppers for heat.
- No-Cook Refrigerator Chow Chow: Skip canning and just chill overnight for a quick version.
What to Serve With Old-Fashioned Chow Chow
Chow chow’s tangy flavor complements countless dishes. Try it with:
- Pinto beans or black-eyed peas
- Fried chicken or pork chops
- BBQ pulled pork or ribs
- Hot dogs, sausages, or burgers
- Collard greens or turnip greens
- Potato salad or coleslaw
- Deviled eggs or egg salad sandwiches
- On charcuterie boards as a relish
- On cornbread for a tangy-sweet bite
- Grilled fish or shrimp for contrast
Storage & Reheating Tips
- Short-term storage: Keep refrigerated in airtight jars for up to 3 months.
- Canned storage: Store in a cool, dark place for up to 1 year.
- Check seals: Before using canned chow chow, ensure lids are properly sealed.
- Refrigerate after opening: Once opened, store in the fridge and use within 4 weeks.
- Don’t freeze. The texture changes when thawed.
- Always use clean utensils. Avoid introducing moisture or bacteria into the jar.
- Let flavors develop. Chow chow tastes best after at least 7 days.
- Reheat gently if desired. Warm slightly before serving with beans or meats.
- Avoid metal lids for long-term storage. Acidic vinegar can corrode metal.
- Label and rotate stock. Use older jars first for freshness.
Recipe FAQs
- What is chow chow?
It’s a traditional Southern relish made from chopped vegetables preserved in a tangy vinegar and sugar brine. - What vegetables are used in chow chow?
Classic versions include cabbage, green tomatoes, onions, and bell peppers. - Is chow chow spicy or sweet?
It can be either — Southern versions are tangier, while Northern versions are sweeter. - How long does homemade chow chow last?
Properly canned chow chow lasts up to a year. Refrigerated versions last 2–3 months. - Can I skip the canning process?
Yes. Just refrigerate it and enjoy within a few weeks. - Can I make it sugar-free?
Yes, use a sugar substitute like monk fruit or erythritol — just note flavor differences. - Can I use red cabbage?
Yes, but it will tint the relish a deep pink color. - Can I double the recipe?
Absolutely — just maintain the same vinegar-to-vegetable ratio for safety. - What’s the difference between chow chow and relish?
Chow chow typically includes a mix of vegetables, while regular relish is often just cucumbers. - Can I serve chow chow hot or cold?
Traditionally served cold, but it’s delicious warmed alongside beans or grilled meats.