Southern Chow Chow

Ingredients

• 900 g (10 cups)chopped green cabbage
• 2 largegreen tomatoes, deseeded and diced
• 1 jumboVidalia onion, diced
• 1 largegreen bell pepper, deseeded and diced
• 1 largered bell pepper, deseeded and diced
• 1½ tbsppickling salt
• 1 tbspmustard seeds
• 2 tspcelery seed
• 360 ml (1½ cups)apple cider vinegar
• 360 ml (1½ cups)white distilled vinegar
• 600 g (3 cups)granulated sugar
• 1 tbspprepared mustard
• 2 tspred pepper flakes, or to taste
• 1 tspturmeric
• 1 tspallspice
• ½ tspground ginger
• 2 clovesgarlic, minced

Instructions

1. 1

   Salt the vegetables

   Combine the cabbage, tomatoes, onion, both peppers and pickling salt in a large non-reactive bowl. Mix thoroughly, cover and refrigerate for 8 hours or overnight. Drain off the liquid.

2. 2

   Make the brine

   Toast the mustard and celery seeds in a large non-reactive pot over medium-high heat for about 1 minute, moving the pot constantly, until fragrant. Add both vinegars, the sugar, prepared mustard, red pepper flakes, allspice, turmeric and ginger. Bring to the boil, then reduce the heat and simmer for 10 minutes.

3. 3

   Simmer the chow

   Add the drained cabbage mixture and minced garlic to the pot and mix well. Raise the heat and bring to the boil for 5 minutes, then reduce to medium-low and simmer for 20–25 minutes, until slightly thickened and the liquid has reduced. The cabbage should retain a slight crunch.

4. 4

   Cool and pack

   Take the pot off the heat and leave the chow chow uncovered to cool to room temperature. Pack it into sterilised jars and keep it chilled for up to one month.

5. 5

   Can the jars

   For the canning method described with this recipe, start with sterilised pint-size jars and ladle the hot chow chow into the hot jars, leaving 1.3 cm (½ inch) of headspace. A canning funnel can help keep the rims clean. Wipe the rims with a clean cloth or paper towel, fit the lids and rings, and tighten without forcing them. Process the pint jars in a boiling-water-bath canner for 15–20 minutes. Carefully lift the jars out with tongs and leave them at room temperature until completely cool. To fill evenly, use a slotted spoon to divide the vegetables between jars, then distribute the remaining cooking liquid.

What is Southern chow chow?

Chow chow is a chopped, pickled vegetable relish associated with Southern American cooking. Its ingredients and seasoning vary, but cabbage, green tomatoes and peppers are common in versions like this one.

This recipe combines sweet, sharp and gently spiced flavours. Salting the vegetables first draws off moisture, while the vinegar and sugar simmer into a brine that coats them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 758 calories, 6g protein, 179g carbs, 2g fat.

Most of the carbohydrates come from the sugar, with a smaller contribution from the vegetables; the recipe contains little fat, while the vegetables provide a modest amount of protein. Serve a spoonful alongside a protein-rich main and other vegetables for a more balanced plate.

Why salt the vegetables first?

Salting rest: The cabbage, tomatoes, onion and peppers sit with pickling salt for 8 hours or overnight. This draws out liquid before the vegetables go into the pot, helping the finished relish avoid excess water.

Drain well: Tip away the liquid after chilling, rather than adding it to the brine. The vegetables will still release some moisture as they cook.

Building the spiced brine

Toasted seeds: Mustard and celery seeds get a brief toast in the pot, just until fragrant. Keep the pot moving so the seeds heat evenly and do not scorch.

Sweet and sharp: Apple cider vinegar and white distilled vinegar form the acidic base, balanced by granulated sugar and prepared mustard. The spices add warmth, while red pepper flakes bring adjustable heat.

Getting the texture right

Gentle finish: After the vegetables are added, the mixture boils for 5 minutes, then simmers over medium-low heat for 20–25 minutes. This gives the liquid time to reduce and the flavours time to mingle.

Doneness cue: Stop when the mixture has thickened slightly but the cabbage still has a little crunch. Cooking it until completely soft will lose the relish's contrasting texture.

Cooling and storing

Cool in the pot: Leave the chow chow uncovered until it reaches room temperature, then pack it into sterilised jars and refrigerate. The recipe gives a chilled storage time of up to one month.

Canning note: The recipe also provides water-bath canning instructions, but describes the chow chow as intended for refrigeration. Do not treat jars as shelf-stable unless you are following a tested canning recipe and appropriate canning guidance.

How to serve it

With savoury dishes: Spoon chow chow alongside grilled or roasted meats, sausages, beans or other hearty plates. Its bright vinegar flavour can cut through richer foods.

As a condiment: Add a little to sandwiches, burgers or hot dogs, or serve it with a cheese board. Drain a spoonful lightly if you want less brine on the plate.

Recipe notes & tips

• Chop the vegetables to a similar size so they salt and cook evenly.
• Use a non-reactive bowl and pot for the salted vegetables and vinegar mixture.
• Drain the salted vegetables thoroughly before adding them to the brine.
• Keep the pot moving while toasting the seeds, and stop as soon as they smell fragrant.
• Start with less red pepper if you prefer a milder relish, then adjust to taste next time.
• Use a slotted spoon to divide the vegetables evenly between jars before adding the cooking liquid.

Variations

• Milder heat: Reduce the red pepper flakes to suit your taste.
• More tang: Use a little less sugar for a sharper relish.
• Coarser chop: Cut the vegetables into larger pieces for a chunkier texture.
• Fine texture: Chop the vegetables more finely for an easy-to-spread condiment.
• Extra mustard: Add a little more prepared mustard for a stronger mustard note.

Common mistakes to avoid

• Skipping the salting rest: The vegetables can release more liquid during cooking; chill them for 8 hours or overnight.
• Leaving the drained liquid in: It can make the relish watery; drain the vegetables before cooking.
• Scorching the seeds: They turn bitter if left still over high heat; move the pot constantly and toast only until fragrant.
• Overcooking the cabbage: It loses its pleasant bite; stop when it is slightly thickened but still a little crunchy.
• Filling jars while the relish is cool: The method calls for packing it hot if using its canning instructions; keep the jars hot too.
• Assuming jars are shelf-stable: The recipe is intended for chilled storage; use only tested canning guidance for shelf-stable preserves.

How to store

Once cooled, pack the chow chow into sterilised jars and refrigerate; the recipe gives a storage time of up to one month. Use clean utensils when serving. For longer storage, follow a tested canning recipe and appropriate canning guidance rather than relying on refrigeration instructions.

Frequently asked questions