Chow Chow Recipe

Ingredients

• 1 small (finely chopped; 1.9–2.4 L [8–10 cups])green cabbage
• 5 (cored and finely chopped; 1.4 L [6 cups])unripe green tomatoes
• 1 extra-large (finely chopped; 950 ml–1.2 L [4–5 cups])sweet onion
• 2 (seeded and finely chopped; 475 ml [2 cups])red bell peppers
• 2 (seeded and finely chopped; 475 ml [2 cups])green bell peppers
• 120 ml (½ cup)salt
• 950 ml (4 cups)white vinegar
• 550 g (2½ cups, packed)light brown sugar
• 15 ml (1 tablespoon)celery seeds
• 15 ml (1 tablespoon)dry mustard
• 10 ml (2 teaspoons)ground ginger
• 5 ml (1 teaspoon)ground allspice
• 5 ml (1 teaspoon)dried dill
• 2.5–5 ml (½–1 teaspoon)crushed red pepper

Instructions

1. 1

   Chop and salt

   Finely chop all the fresh produce. In a very large mixing bowl, combine the cabbage, green tomatoes, onion, red and green peppers, and salt, mixing well. Cover and leave the vegetables to soak for at least 4 hours or overnight.

2. 2

   Drain vegetables

   Once the vegetables have soaked, drain away the excess liquid.

3. 3

   Simmer the relish

   Put the vinegar, brown sugar, herbs and spices in a 6–8-quart (5.7–7.6-litre) saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. Carefully add the chopped vegetables, stir and simmer for another 10 minutes, until the cabbage and peppers are very soft.

4. 4

   Fill the jars

   Pack the warm chow chow and its liquid into 7 pint jars or 14 cup jars. If canning, leave at least 1.3 cm (½ inch) of headspace. Screw the lids on tightly while the chow chow is hot.

5. 5

   Process the jars

   If canning, bring a large, clean pot of water to the boil. Carefully lower the jars into the boiling water, ensuring they are covered by at least 2.5 cm (1 inch) of water. Simmer for 10 minutes, then lift the jars out carefully with tongs. Leave them to cool to room temperature, then label and store at room temperature for at least one year.

6. 6

   Refrigerate instead

   If you are not canning the chow chow, store it in the refrigerator for up to 2 weeks.

What is chow chow?

Chow chow is a chopped, pickled vegetable relish associated with American home cooking, particularly in the South. Recipes vary, but green tomatoes, cabbage and peppers are a familiar combination.

This version brings those vegetables together with vinegar, brown sugar and warming spices. The vegetables are soaked with salt first, then simmered until soft, giving the relish its characteristic sweet-sour flavour and tender texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 53 calories, 1g protein, 12g carbs, 0g fat.

The brown sugar supplies most of the carbohydrates, while the vegetables contribute smaller amounts of carbohydrate and fibre. The recipe contains no substantial protein source, and the vinegar and vegetables contribute little fat; serve a spoonful alongside a protein-rich sandwich filling or meal to make a more balanced plate.

The vegetables and their preparation

Green tomatoes: These unripe tomatoes are firm and tart, so they hold up well among the cabbage and peppers. Core and chop them finely for a consistent spoonable relish.

Even pieces: Finely chopping the cabbage, onion and peppers helps the mixture cook evenly and makes it easier to pack into jars. Aim for similar-sized pieces rather than leaving large chunks.

Why the vegetables soak

Salt soak: The chopped vegetables sit with salt for at least 4 hours or overnight. This seasons them and draws out liquid before they go into the vinegar mixture.

Drain well: Pour off the excess liquid after soaking. Leaving too much behind can dilute the simmering liquid and make the finished relish more watery.

Getting the texture right

Spiced liquid: Simmer the vinegar, brown sugar and seasonings for 10 minutes before adding the vegetables. This gives the spices time to infuse the liquid.

Vegetable doneness: After the vegetables go in, simmer for another 10 minutes, until the cabbage and peppers are very soft. Keep the mixture at a gentle simmer and stir so the vegetables cook evenly.

Filling jars

Warm filling: Pack the chow chow and its liquid into jars while hot, as directed. Leave at least 1.3 cm (½ inch) of headspace if canning.

Canning safety: Shelf-stable canning depends on using a tested recipe and process suitable for the jar size and ingredients. Follow current, reliable canning guidance rather than relying on the brief processing directions alone.

How to serve it

Sandwiches: Add a spoonful to a cheese, ham or leftover-meat sandwich for a sweet, tangy counterpoint. It also works as a topping for hot dogs or burgers.

On the side: Serve the relish with cooked meats, sausages or a simple plate of beans and potatoes. Its sharp, spiced flavour can brighten richer, savoury food.

Recipe notes & tips

• Use a very large bowl so you can mix the vegetables and salt thoroughly.
• Leave the vegetables to soak overnight if that better suits your schedule.
• Drain the salted vegetables well before adding them to the spiced liquid.
• Stir while simmering to help the vegetables cook evenly.
• Use clean jars and follow tested canning guidance if you want shelf-stable storage.

Variations

• More heat: Use the full 5 ml (1 teaspoon) of crushed red pepper for a spicier relish.
• Milder spice: Use the lower 2.5 ml (½ teaspoon) measure of crushed red pepper.
• Smoother chop: Cut the vegetables into smaller pieces for a finer-textured relish.
• Sandwich topping: Spoon chow chow over burgers or hot dogs just before serving.
• Side relish: Serve it with sausages or cooked meats for a tangy accompaniment.

Common mistakes to avoid

• Skipping the soak: Give the vegetables at least 4 hours with the salt so they can season and release liquid.
• Leaving excess liquid: Drain the vegetables before cooking to avoid thinning the spiced mixture.
• Uneven chopping: Cut the produce into similarly small pieces so it softens at a similar rate.
• Cooking too briefly: Simmer until the cabbage and peppers are very soft, not merely warmed through.
• Guessing at canning: Use current tested canning directions for safe shelf-stable storage.

How to store

If not canning, refrigerate the chow chow for up to 2 weeks, as directed in the recipe. For shelf-stable storage, use a tested canning recipe and process; do not assume that the stated boiling-water timing alone makes jars safe to keep at room temperature for a year.

Frequently asked questions