Growing up in a small Southern town, I remember the satisfying crunch of my aunt’s homemade chow chow relish at every family barbecue and church picnic. She’d spend late summer afternoons transforming her garden’s final harvest into jars of this colorful, tangy condiment that somehow made everything taste better. Years later, when I discovered her handwritten recipe tucked inside an old cookbook, I realized this wasn’t just a relish – it was a piece of culinary heritage that deserved to be shared.
This traditional chow chow relish captures the essence of Southern cooking: taking simple, fresh ingredients and transforming them into something extraordinary through time-honored techniques. The combination of green tomatoes, crisp vegetables, and aromatic spices creates a condiment that’s both nostalgic and incredibly versatile for modern kitchens.
Why This Chow Chow Relish Will Become Your New Favorite
Perfect Balance of Flavors
The beauty of chow chow lies in its complex flavor profile that hits every taste bud. Sweet sugar balances the sharp tang of vinegar, while aromatic spices add depth without overwhelming the fresh vegetable flavors. Moreover, the overnight salting process draws out excess moisture while intensifying the natural flavors of each ingredient.
Incredibly Versatile Usage
Unlike many condiments that serve a single purpose, chow chow relish enhances countless dishes. It transforms ordinary hot dogs and hamburgers into gourmet experiences, while also serving as an elegant accompaniment to cheese boards and charcuterie platters. Additionally, it adds bright acidity to rich dishes like pulled pork or fried chicken.
Makes Great Use of Garden Surplus
This recipe brilliantly utilizes those end-of-season green tomatoes that might otherwise go to waste. Furthermore, it’s an excellent way to preserve the flavors of summer vegetables well into the colder months, creating a taste of sunshine during winter meals.
Essential Ingredients
Primary Vegetables
- 6 green tomatoes, firm and unblemished
- 1 yellow onion, medium-sized for balanced flavor
- 1 green bell pepper, adds crunch and mild pepper flavor
- 1 red bell pepper, provides sweetness and vibrant color
- 3 cups cabbage, fresh and crisp for best texture
Pickling Components
- 1/3 cup pickling salt (essential for proper texture)
- 3 cups white vinegar (5% acidity for safe preservation)
- 1½ cups granulated sugar
Aromatic Spices
- 1 tablespoon mustard seeds
- 1 teaspoon ground turmeric
- 2 teaspoons celery seed
Serving Suggestions
- Classic hot dogs and bratwurst
- Grilled hamburgers and chicken sandwiches
- Cheese and crackers for appetizers
- Fried fish and seafood dishes
- Bean salads and coleslaw mix-ins
Step-by-Step Instructions
Vegetable Preparation
Begin by washing all vegetables thoroughly under cold running water. Remove any stems, seeds, or blemished areas from the tomatoes and peppers. Cut the green tomatoes, onion, and both bell peppers into roughly 1-inch chunks, making them small enough to fit easily in your food processor.
Next, remove the outer leaves from the cabbage and cut it into manageable pieces. The goal is to have all vegetables roughly the same size before processing, which ensures even chopping and consistent texture in the finished relish.
Processing the Vegetables
Working in batches if necessary, add the chunked vegetables to a large food processor. Pulse the machine in short bursts, checking frequently to achieve uniform ¼-inch pieces. Avoid over-processing, as you want distinct vegetable pieces rather than a mushy paste.
Transfer the processed vegetables to a large mixing bowl as you work through each batch. This method ensures all vegetables are chopped to the same consistency, which is crucial for both texture and proper pickling.
Overnight Salting Process
Add the pickling salt to the chopped vegetable mixture and stir thoroughly until every piece is coated. The salt will immediately begin drawing moisture from the vegetables, so don’t be surprised if liquid appears quickly.
Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight, or for at least 8 hours. This crucial step removes excess water that would otherwise dilute the pickling liquid and create a less flavorful final product.
Cooking and Finishing
Draining the Vegetables
After the overnight salting period, you’ll notice significant liquid has accumulated in the bowl. Using clean hands or a clean kitchen towel, squeeze the vegetable mixture in small batches to remove as much liquid as possible. This step is essential for achieving the proper consistency and preventing a watery relish.
The vegetables should feel noticeably firmer and more concentrated in flavor after this process. Don’t worry about removing every drop of moisture, but do your best to eliminate the majority of the accumulated liquid.
Creating the Pickling Liquid
Transfer the drained vegetables to a heavy-bottomed Dutch oven or large saucepan. Add the white vinegar, sugar, mustard seeds, ground turmeric, and celery seed to the pot.
Whisk the mixture thoroughly to ensure the sugar dissolves completely and the spices distribute evenly. The turmeric will give the relish its characteristic golden color, while the mustard seeds and celery seed provide traditional pickling flavors.
Simmering to Perfection
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat slightly and cook for 20-25 minutes, stirring every few minutes to ensure even cooking.
The relish is ready when the vegetables are tender but still have some bite, and the liquid has reduced slightly to create a light syrup consistency. Taste and adjust seasoning if needed, though the flavors will continue developing as the relish cools.
Storage and Serving
Cooling and Initial Storage
Remove the pot from heat and allow the chow chow to cool completely at room temperature. This cooling process allows the flavors to meld and the liquid to thicken slightly as it reaches room temperature.
Once cooled, transfer the relish to clean glass containers or mason jars, leaving about ½ inch of headspace. The relish will keep in the refrigerator for up to two weeks, though the flavors actually improve after the first day or two.
Serving Recommendations
Chow chow relish shines brightest when served at room temperature or slightly chilled. Allow refrigerated relish to sit out for 15-20 minutes before serving to bring out the full flavor complexity.
Serve generous spoonfuls alongside grilled meats, or use it as a condiment for sandwiches and wraps. The tangy sweetness pairs particularly well with rich, fatty foods that benefit from acidic balance.
Creative Variations
Spice Level Adjustments
For those who enjoy heat, add 1-2 finely minced jalapeño peppers during the vegetable processing stage. Alternatively, a pinch of red pepper flakes in the pickling liquid provides gentle warmth without overwhelming the traditional flavors.
Fruit Additions
Some Southern cooks add diced apples or pears for extra sweetness and texture. Use firm, tart varieties like Granny Smith apples, and add them during the vegetable processing stage for best results.
Herb Enhancements
Fresh dill or dried dill seed makes an excellent addition for those who enjoy pickle flavors. Add 1 tablespoon of fresh chopped dill or 1 teaspoon of dill seed with the other spices.
Long-Term Preservation
Water Bath Canning
For long-term storage, this recipe can be processed using the water bath canning method. Fill sterilized mason jars with hot relish, leaving ½ inch headspace, and process for 10 minutes in a boiling water bath.
Properly canned chow chow will keep for up to one year in a cool, dark pantry. Always check that jar lids have sealed properly before storing, and refrigerate any jars that don’t seal completely.
Freezing Options
While the texture changes slightly, chow chow can be frozen for up to six months. Freeze in small portions using freezer-safe containers, leaving room for expansion. Thaw in the refrigerator overnight before using.
Notes for Success
The key to outstanding chow chow lies in the overnight salting process – don’t skip this step even if you’re short on time. The salt not only seasons the vegetables but also draws out moisture that would otherwise dilute the pickling liquid and create poor texture.
Use only pickling salt or kosher salt for this recipe, as table salt contains additives that can cloud the liquid and affect flavor. Additionally, ensure your vinegar has 5% acidity for both safety and proper preservation.
When processing vegetables, aim for consistency in size rather than perfection. Slightly irregular pieces add character and create interesting texture variations in each bite.
Frequently Asked Questions
Can I use red tomatoes instead of green ones? While traditional chow chow uses green tomatoes for their firm texture and tangy flavor, you can substitute firm red tomatoes in a pinch. However, green tomatoes provide the classic taste and hold their shape better during cooking, so they’re worth seeking out.
What’s the difference between pickling salt and regular table salt? Pickling salt is pure sodium chloride without anti-caking agents or iodine, which can cloud the liquid and create off-flavors. If you can’t find pickling salt, use kosher salt as a substitute, but avoid table salt with additives.
How finely should I chop the vegetables? Aim for uniform ¼-inch pieces that are small enough to fit easily on a spoon but large enough to provide satisfying texture. The food processor makes this easy, but you can also chop by hand if you prefer more control over the size.
Why is my chow chow too watery? This usually happens when the overnight salting step is skipped or the vegetables aren’t squeezed thoroughly after salting. The salt draws out moisture that must be removed, or the final product will be diluted and won’t keep as well.
Can I reduce the sugar for a less sweet version? You can reduce the sugar by up to ¼ cup, but remember that sugar helps balance the vinegar’s acidity and aids in preservation. Start with a small reduction and taste-test before making larger adjustments.
How do I know if my canned chow chow is safe to eat? Properly canned relish should have sealed lids (they shouldn’t flex when pressed), clear liquid without cloudiness, and no off odors when opened. If you notice any signs of spoilage, discard the entire jar without tasting.
Yield: 24 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 8 hours 35 minutes
Course: Condiment
Cuisine: American (Southern)
Nutritional Information (per serving):
- Calories: 71kcal
- Carbohydrates: 16g
- Protein: 1g
- Fat: 0.4g
- Saturated Fat: 0.03g
- Sodium: 1579mg
- Potassium: 112mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 380IU
- Vitamin C: 21mg
- Calcium: 17mg
- Iron: 0.4mg