Southern Chow Chow

Chow chow transforms humble garden vegetables into a vibrant, tangy relish that adds personality to everything it touches. This Southern staple combines crunchy cabbage, tart green tomatoes, sweet onions, and colorful peppers in a perfect balance of sweet and tangy flavors that livens up beans, barbecue, and beyond—earning it a permanent place in kitchens across the South.

I first encountered chow chow at my grandmother's table, where a small dish of this colorful relish appeared alongside practically every meal. When I asked what it was, she simply said, "It's what makes plain food taste special." After making my first batch using vegetables from my own garden, I understood exactly what she meant.

Garden-Fresh Ingredients

• Cabbage provides the crunchy backbone of traditional chow chow—green varieties work best
• Green tomatoes add bright acidity and firm texture—they're worth hunting down at farmers markets
• Vidalia onions contribute sweetness to balance the tangier elements—any sweet onion will work
• Bell peppers introduce color and a mild vegetal flavor—mix red and green for visual appeal
• Pickling salt draws out moisture and helps preserve the vegetables—avoid table salt which can discolor the relish
• Apple cider vinegar creates the tangy base with subtle fruity notes
• White vinegar adds clear brightness to the flavor profile
• Sugar balances the acidity while helping to preserve the vegetables
• Mustard seeds and prepared mustard provide distinctive piquant flavor and golden color
• Spices like turmeric, celery seed, and allspice bring depth and complexity

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Chow Chow Creation Method

Vegetable Prep

Begin by chopping all your vegetables into small, uniform pieces—the finer the chop, the more refined your final relish will be. Some prefer a coarser texture, while others like it more finely chopped. Mix the cabbage, tomatoes, onions, and peppers in a large non-reactive bowl, then sprinkle with pickling salt. This salt draws out excess moisture, concentrating flavors and ensuring crisp vegetables in the finished relish.

Overnight Rest

Cover your vegetable mixture and refrigerate for at least 8 hours or overnight. This resting period allows the salt to work its magic, drawing out water from the vegetables. The next day, you'll notice significant liquid in the bowl—drain this completely before proceeding. This step is crucial for achieving that perfect relish consistency.

Spice Infusion

In a large non-reactive pot (stainless steel works perfectly), toast the mustard and celery seeds just until fragrant—about a minute over medium-high heat. This quick toasting releases essential oils and deepens their flavors. Immediately add both vinegars, sugar, prepared mustard, and remaining spices, bringing the mixture to a boil before reducing to a simmer for 10 minutes. This creates an intensely flavored brine that will transform your vegetables.

Final Cooking

Add your drained vegetable mixture and minced garlic to the simmering brine, stirring well to combine everything. Bring this back to a boil for 5 minutes, then reduce the heat to medium-low. Let the mixture simmer until it reaches your desired thickness—the vegetables should maintain some crunch while absorbing the vibrant flavors of the brine. The pot will be filled with the distinctive aroma of sweet, tangy, and spiced notes coming together.

Cooling Period

Remove your finished chow chow from the heat and allow it to cool completely in the pot. As it cools, the flavors continue to develop and meld. Once at room temperature, transfer to airtight containers for refrigerator storage. While it can be eaten immediately, the flavor improves after a day or two as the vegetables fully absorb the brine.

My great-aunt Mabel was famous for her chow chow, which she claimed had won blue ribbons at three different county fairs. She guarded her recipe fiercely until her 90th birthday, when she finally shared it with the family. The secret ingredient that had everyone guessing for decades? A splash of peach brandy added to the brine. While this recipe doesn't include her secret touch, it reminds me of warm summer evenings on her porch every time I make it.

Serving Suggestions

This versatile relish shines when spooned over a humble bowl of pinto beans or black-eyed peas, adding brightness and complexity. It's equally at home atop pulled pork sandwiches or hot dogs at your next backyard barbecue. For an unexpected appetizer, spoon it over a block of cream cheese and serve with crackers—the combination of tangy relish with creamy cheese creates an irresistible contrast.

Creative Variations

Add a kick by substituting jalapeños or poblanos for some of the bell peppers—just remember to adjust the red pepper flakes accordingly. For a sweeter version that pairs beautifully with ham, add a cup of finely diced sweet apples to the vegetable mixture. If green tomatoes are unavailable, tomatillos make an excellent substitute with their natural tartness and firm texture.

Storage Solutions

This refrigerator version keeps beautifully for up to a month when stored in airtight containers. For longer preservation, you can process it using proper water bath canning techniques, which extends its shelf life to a year. The flavors actually continue to develop and improve during storage, making it an excellent make-ahead condiment for busy seasons.

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Relish-Making Insights

• Use a food processor to chop vegetables quickly, but pulse carefully—you want uniformly small pieces, not a puree
• For maximum flavor, allow your finished chow chow to rest in the refrigerator for at least 24 hours before serving
• Save decorative jars throughout the year—homemade chow chow makes a thoughtful and unique gift

My grandfather kept his own jar of chow chow on the table at all times, refusing to eat beans without it. When my grandmother tried serving beans without the relish one night (having run out), he silently got up, put on his hat, and drove 20 miles to his sister's house to borrow a jar. That's the kind of devotion this simple condiment inspires in Southern households—once you've had beans with chow chow, plain beans just won't do anymore.

Frequently Asked Questions

→ What exactly is Chow Chow?

Chow Chow is a traditional Southern relish or condiment made from a mix of vegetables (primarily cabbage) pickled in a tangy, sweet brine. It's similar to a piccalilli or mixed pickle and is used to add flavor to many Southern dishes.

→ Can I substitute vegetables in this recipe?

Absolutely! Traditional chow chow recipes vary by region and family. You can add or substitute vegetables like cauliflower, carrots, or corn. Just keep the total volume of vegetables about the same.

→ What can I do if I can't find green tomatoes?

If green tomatoes aren't available, you can substitute tomatillos (remove husks) or firm, underripe red tomatoes. You can also just increase the amount of cabbage or other vegetables.

→ How do you typically serve Chow Chow?

Chow Chow is traditionally served alongside Southern staples like pinto beans, black-eyed peas, collard greens, or cornbread. It's also excellent on hot dogs, hamburgers, sandwiches, or with barbecued meats.

→ Why does the recipe require overnight marinating?

Salting and marinating the vegetables draws out excess moisture, which helps the vegetables maintain their crunch even after cooking. It also concentrates their flavors.

→ Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar, though it is part of the traditional sweet-sour balance of Southern chow chow. Start by reducing it by one-third and adjust to taste before canning.