Here’s an easy recipe for chow chow- a sweet, tangy Southern relish made with pickled green tomatoes, cabbage, and bell peppers. Refrigerate or see notes for canning instructions.
I grew way too many tomatoes this year and have a mountain of green tomatoes sitting on my kitchen counter as I type. I’ve been exploring all the ways to use them- and I have to say- this green tomato chow chow recipe is my favorite so far!
This Chow CHow Recipe is SO GOOD!
Not overly sweet and not overly acidic, this pickled relish is perfectly balanced. We’ve cut back on the sugar in this recipe and use white wine vinegar, tempering the acidity. I can easily eat it straight out of the jar.
I am so excited for you to try it. It is a great way to use up your green tomatoes! It keeps in the fridge for up to 2 months. Looking for canning instructions? See our recipe notes!
What is Chow Chow Relish?
Chow Chow is a pickled relish or condiment typically made from chopped vegetables, including green tomatoes, onions, and bell peppers, that have been pickled along with spices and vinegar.
Green Tomato Chow Chow Ingredients
- Firm Green Tomatoes: The centerpiece of Chow Chow, the green tomatoes contribute to the fresh garden taste.
- Green cabbage: Helps draw out moisture to create the ideal texture, while adding a mildly peppery flavor.
- Bell pepper: Use red bell pepper, green bell pepper, or poblano pepper for a crunchy, sweet bite.
- White onions and garlic cloves: Add deliciously pungent and aromatic taste.
- Salt: Helps draw out moisture before pickling the veggies.
- White wine vinegar: With 6% acidity. If canning, use white vinegar or apple cider vinegar. See notes.
- Sugar: Enhances the natural sweetness of the veggies and balances acidity.
- Celery seeds and mustard seeds: Adds bold and distinct taste, contributing to tanginess.
- Whole cloves and allspice berries: For sweet, warm flavor.
- Bay leaf: Adds herbal, floral, and earthy notes.
- Optional additions: Red pepper flakes, turmeric, sliced jalapeno pepper, or chopped cilantro.
How to Make Chow Chow
1. Salt the vegetables. Chop all of the veggies. To a large pot or Dutch oven, add diced tomatoes, cabbage, onion, bell peppers, and garlic cloves. Cover with 6 cups of water and 2 tablespoons of salt. Mix, then let sit for at least 2 hours or up to 8.
2. Drain and reserve the brine. Drain the veggies, reserving 1/2 cup of the salt water.
3. Simmer the brine. To the same pot, add vinegar, sugar, spices, bay leaf, and 1/2 cup of salt brine. Simmer over medium heat to dissolve the sugar.
4. Simmer with the veggies. Add the veggies back to the pot, stir, and bring to a boil. Cover and simmer 10 minutes, then stir in chopped cilantro if using. (If canning, see notes!)
5. Transfer to a jar. Carefully pack the mixture into a clean quart jar. It helps to use a canning funnel. The liquid should just barely cover the veggies when packed down.
6. Seal and refrigerate. This will keep for up to 2 months. See notes for canning instructions!
Serving suggestions
Chow Chow is the perfect relish, condiment, or side dish. As a relish, it can be used on hot dogs, burgers, or sandwiches. We especially love it on our Veggie Burger and Tempeh Reuben Sandwich. Or spoon it over crackers or crostini with a smear of cream cheese for a tasty appetizer!
Storage
Once packed into a jar, your Chow Chow will keep in the refrigerator for up to 2 months. If you follow the recipe notes for canning and seal it properly, it can be stored in a cool dark place for a few years.
FAQs
The main difference is the vegetables used. Chow Chow can be made with a variety of vegetables, but most commonly tomatoes, cabbage, and onions. Relish is typically made with cucumbers.
The origin of the name “Chow Chow” is still up for debate, but several theories include the French word “chou” which means cabbage, the Chinese word for “edible”, or from Pennsylvania German and Dutch settlers who brought their love of relishes to the South. Today it is a staple of Southern cuisine.
Green tomatoes, cabbage, onions, and bell peppers are the most common ingredients used in Southern Chow Chow.
We hope you enjoy this easy Chow Chow recipe and find many uses for it!
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Description
How to make Southern chow chow relish with green tomatoes, bell pepper, and cabbage. It makes a 1-quart jar (or 2-pint jars), plus canning instructions are included in the notes.
- Place the diced tomatoes, cabbage, onion, bell peppers, and garlic cloves in a large pot or dutch oven. Cover with 6 cups water and 2 tablespoons salt. Mix and let stand at least 2 hours or up to 8.
- Drain the chopped vegetables, reserving ½ cup of the salt water brine.
- In the same pot, add the vinegar, sugar, spices, bay leaf and the ½ cup of salt brine. Bring to a simmer over medium heat, dissolving the sugar.
- Add the strained veggies, give a stir, and bring to a boil, cover, and simmer gently for 10 minutes. Stir in chopped cilantro if using. See notes for canning.
- Pack the mixture into a clean quart jar; the liquid should just barely cover the veggies when packed down.
- Seal and refrigerate for up to 2 months.
Notes
Water bath canning instructions: Make sure to use white vinegar or apple cider vinegar if canning this recipe (it needs higher acidity). Add another 1/4 cup sugar if you like. Follow instructions through step 4. Bring chow chow to a steady simmer, and pack it hot into sterile canning jars using a canning funne, leaving ½ inch of headroom. Remove any air bubbles with a knife. Wipe the top of the jars clean with a vinegar-soaked cloth, and top the jar with a sterile lid and ring. Tighten to finger tight. Process the jar in a boiling water bath (one inch of water must cover the jar upright) for 10 minutes. Carefully lift the jar from the hot water bath and leave it undisturbed until fully cooled, about 8 hours. If the lid remains sunken in when you press down on it, it is sealed and shelf-stable and can be stored in a cool, dark place for a few years. Otherwise, if is not sealed, refrigerate.
Nutrition
- Serving Size: ¼ cup
- Calories: 44
- Sugar: 6.4 g
- Sodium: 84.2 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 9.6 g
- Fiber: 1.8 g
- Protein: 1.1 g
- Cholesterol: 0 mg
