Introduction
As the sun begins to set over a warm Southern summer evening, nothing quite compares to the feeling of sitting down to a hearty meal that brings comfort and joy to the table. One of my fondest memories growing up was watching my grandmother prepare her famous Chow Chow recipe—an irresistible, tangy, and sweet pickled relish that perfectly paired with almost anything. Whether we were having a juicy grilled hot dog, a slice of cornbread, or a simple bowl of beans, Chow Chow was always there to add that little extra burst of flavor. Over the years, I’ve carried on her tradition of making this homemade Southern classic, and it has become one of my go-to recipes to bring that special Southern touch to any meal.
In this post, I’ll walk you through how to make your very own Chow Chow—a tangy and zesty condiment that’s perfect for so many occasions. It’s easy to make, and the flavors develop beautifully over time. Whether you’re a seasoned cook or a beginner, this recipe is sure to be a hit in your kitchen.
Why You Will Love This Recipe
If you’ve never tried Chow Chow before, you’re in for a treat! This Southern relish is made with a variety of fresh vegetables, pickled with vinegar and spices that come together in perfect harmony. It’s the perfect balance of sweet, tangy, and slightly spicy, with crunchy vegetables providing a delightful contrast to the pickled brine. And the best part? It’s incredibly versatile. You can serve it alongside grilled meats, toss it in salads, add it to sandwiches, or simply enjoy it straight from the jar.
What makes this recipe even better is how easy it is to prepare. You don’t need any fancy equipment or cooking techniques—just a little chopping, simmering, and canning, and you’ll have a batch of this delicious relish ready to go in no time. Plus, once it’s made, it stores well, so you can enjoy the tangy goodness for weeks to come.
Equipment Needed
Before we dive into the recipe, let’s gather the tools and equipment you’ll need:
- Large mixing bowl (for soaking the vegetables)
- Cutting board and sharp knife (for chopping vegetables)
- Large saucepan (for simmering the ingredients)
- Wooden spoon (for stirring)
- Measuring cups and spoons
- Canning jars (for storing the Chow Chow)
- Canning funnel (optional, but helpful)
- Ladle (for filling jars)
- Tongs (for placing hot jars into water bath)
Ingredients
Here’s what you’ll need to make the perfect batch of Chow Chow:
- 2 cups finely chopped cabbage (green or a mix of green and purple cabbage)
- 1 cup finely chopped onions (yellow or white onions work best)
- 1 cup finely chopped bell peppers (red, green, or yellow bell peppers, or a mix)
- 1/2 cup finely chopped carrots
- 1/2 cup chopped celery
- 1 1/2 cups apple cider vinegar (this gives the relish that tangy flavor)
- 1/2 cup sugar (balances out the acidity from the vinegar)
- 1 tablespoon mustard seeds (for that signature zing)
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric (adds color and a subtle earthy flavor)
- 1/2 teaspoon red pepper flakes (for a little heat, optional)
- 1 teaspoon salt (to enhance the flavors)
- 1 teaspoon black pepper
- 1/2 cup water (to help create the brine)
Buying and Substitution Tips:
- You can find most of the ingredients at your local grocery store or farmer’s market.
- If you don’t have apple cider vinegar, white vinegar can be used as a substitute, but it won’t have quite the same depth of flavor.
- Feel free to adjust the vegetables based on your preference. For example, some people like to add green beans or cauliflower to their Chow Chow for extra crunch and variety.
Instructions
- Prepare the Vegetables
Start by chopping all your vegetables into small, uniform pieces. The smaller you chop them, the better they’ll absorb the flavors from the brine. Place the chopped cabbage, onions, bell peppers, carrots, and celery into a large mixing bowl. - Soak the Vegetables
Add 1 tablespoon of salt to the vegetables and toss them gently to combine. Cover the mixture with a clean kitchen towel or plastic wrap and let it sit for about 2 hours. The salt will help draw out excess moisture from the vegetables, ensuring they remain crisp after pickling. - Make the Brine
In a large saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes (if using). Stir well and bring the mixture to a gentle simmer over medium heat. Let the brine cook for about 5 minutes, or until the sugar has fully dissolved and the spices are fragrant. - Combine the Vegetables and Brine
After the vegetables have soaked, rinse them thoroughly under cold water to remove the excess salt. Drain them well and add them to the brine mixture. Stir everything together and bring it back to a simmer. Let it cook for 10 minutes, stirring occasionally. The vegetables should soften slightly but retain their crunch. - Pack the Chow Chow into Jars
Once the vegetables are cooked and the flavors have melded together, carefully ladle the hot mixture into sterilized canning jars. Be sure to leave about 1/2 inch of space at the top of each jar. Use a canning funnel if you have one to avoid any mess. - Seal the Jars
Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they’re finger-tight. If you’re using a water bath canning method, place the jars in a canning pot with hot water and process them for 10 minutes. If you’re simply refrigerating the Chow Chow, skip this step and allow the jars to cool to room temperature. - Let it Rest
Allow the Chow Chow to rest for at least 24 hours before serving to let the flavors develop. The relish can be stored in the refrigerator for up to 3 weeks, or in a cool, dark place if you’ve canned it properly.
Tips for Success
- Don’t skip the salting step: This helps to draw out moisture and maintain a crunchy texture in your relish.
- Adjust the heat level: If you prefer a spicier recipe, increase the amount of red pepper flakes or add a chopped jalapeño to the brine.
- Use sterilized jars: If canning, be sure to sterilize your jars and lids to avoid contamination.
Variations
- Keto Chow Chow: If you’re following a keto diet, you can substitute the sugar with a low-carb sweetener like stevia or monk fruit.
- Vegan Chow Chow: This recipe is already vegetarian and vegan, making it perfect for plant-based diets.
- Extra Crunchy Chow Chow: Add a handful of chopped green beans or cauliflower florets to your vegetables to increase the texture.
Serving Ideas
- On Hot Dogs or Burgers: Chow Chow is the perfect topping for grilled hot dogs or burgers. The tangy, slightly sweet relish balances out the savory flavors beautifully.
- With Fried Chicken: Serve it alongside crispy fried chicken to add an extra layer of flavor to your meal.
- As a Side Dish: Serve it as a refreshing side dish to complement beans, collard greens, or any Southern-inspired plate.
FAQs
- Can I make this recipe without canning it?
Yes, you can skip the canning process and refrigerate it for up to 3 weeks. Just be sure to store it in a tightly sealed jar. - How long should I wait before eating it?
It’s best to let it sit for 24 hours to allow the flavors to fully develop, but you can eat it as soon as it’s cooled to room temperature. - Can I use other vegetables?
Absolutely! Feel free to experiment with adding other veggies like cauliflower, green beans, or even zucchini for a unique twist.
Nutritional Information
(Per 1/4 cup serving)
- Calories: 25 kcal
- Total Fat: 0g
- Sodium: 350 mg
- Total Carbohydrates: 6g
- Fiber: 1g
- Sugars: 4g
- Protein: 1g
Concluding Thoughts
Making your own Chow Chow at home is a great way to experience the flavors of the South and add a tangy, flavorful relish to your meals. With its vibrant colors, crunch, and perfect balance of sweet and savory, it’s a condiment that’s sure to impress. Plus, it’s easy to make, and you can enjoy it for weeks to come. I hope you enjoy this homemade Southern classic as much as I do! Don’t forget to share your results or leave a review if you try it at home!
Easy Chow Chow Recipe – A Tangy, Homemade Southern Classic
Description
This homemade Chow Chow recipe is a Southern classic that offers the perfect balance of sweet, tangy, and spicy flavors. Packed with crunchy vegetables, it's a versatile condiment that pairs well with everything from hot dogs to fried chicken and adds a burst of flavor to any dish.
Ingredients
Instructions
-
Prepare the Vegetables
Start by chopping all your vegetables into small, uniform pieces. The smaller you chop them, the better they’ll absorb the flavors from the brine. Place the chopped cabbage, onions, bell peppers, carrots, and celery into a large mixing bowl.
-
Soak the Vegetables
Add 1 tablespoon of salt to the vegetables and toss them gently to combine. Cover the mixture with a clean kitchen towel or plastic wrap and let it sit for about 2 hours. The salt will help draw out excess moisture from the vegetables, ensuring they remain crisp after pickling.
-
Make the Brine
In a large saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes (if using). Stir well and bring the mixture to a gentle simmer over medium heat. Let the brine cook for about 5 minutes, or until the sugar has fully dissolved and the spices are fragrant.
-
Combine the Vegetables and Brine
After the vegetables have soaked, rinse them thoroughly under cold water to remove the excess salt. Drain them well and add them to the brine mixture. Stir everything together and bring it back to a simmer. Let it cook for 10 minutes, stirring occasionally. The vegetables should soften slightly but retain their crunch.
-
Pack the Chow Chow into Jars
Once the vegetables are cooked and the flavors have melded together, carefully ladle the hot mixture into sterilized canning jars. Be sure to leave about 1/2 inch of space at the top of each jar. Use a canning funnel if you have one to avoid any mess.
-
Seal the Jars
Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they’re finger-tight. If you're using a water bath canning method, place the jars in a canning pot with hot water and process them for 10 minutes. If you're simply refrigerating the Chow Chow, skip this step and allow the jars to cool to room temperature
-
Let it Rest
Allow the Chow Chow to rest for at least 24 hours before serving to let the flavors develop. The relish can be stored in the refrigerator for up to 3 weeks, or in a cool, dark place if you’ve canned it properly.
Nutrition Facts
Servings: 6 ServingCalories:25kcalSodium:350mgPotassium:150mgTotal Carbohydrate:6gDietary Fiber: 1gSugars: 4gProtein:1g
Note
Don’t skip the salting step: This helps to draw out moisture and maintain a crunchy texture in your relish.
Adjust the heat level: If you prefer a spicier Chow Chow, increase the amount of red pepper flakes or add a chopped jalapeño to the brine.
Use sterilized jars: If canning, be sure to sterilize your jars and lids to avoid contamination.
