Southern Chow Chow Recipe: A Garden-Fresh Relish with a Kick
If your garden is overflowing with green tomatoes, peppers, and cabbage, this Southern chow chow recipe is just what you need. This tangy, slightly sweet relish has been a staple in Southern kitchens for generations. It’s the perfect way to preserve those late-season veggies that didn’t quite make it before the frost.
Chow chow is more than just a condiment—it’s a tradition. Whether you’re spooning it over a bowl of pinto beans, adding it to a hot dog, or serving it as a side, its bold flavor brings a little zing to every bite.
And let’s be honest—making a big batch of chow chow feels like a labor of love. It takes two days, but trust me, it’s worth every minute.
Why Make Chow Chow?
For many Southerners, chow chow isn’t just food—it’s a way of life. It’s how we stretch the bounty of the garden into the cooler months. It’s also endlessly versatile, allowing you to adjust the ingredients to fit what you’ve got on hand. Plus, it only gets better as it sits, making it a perfect gift or pantry staple.
Ingredients for Southern Chow Chow
This recipe makes a large batch—about 15 pints—but you can scale it down if needed.
Vegetables
- 16 cups chopped cabbage
- 12 cups chopped green tomatoes (or a mix of green tomatoes, zucchini, or other veggies to total 28 cups)
- 8 cups chopped onions
- 6 to 7 cups mixed peppers (bell peppers, banana peppers, jalapeños, etc.)
Seasoning and Brine
- ½ cup salt
- 4 to 5 cups granulated sugar
- 8 tsp celery seed
- 4 tsp mustard seed
- 4 tsp turmeric
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 4 tsp crushed red pepper flakes or cayenne
- 1 tsp paprika
- 10 cups vinegar (plus 1 more cup if needed)
How to Make Southern Chow Chow
Day 1: Prepping the Vegetables
- Chop the Vegetables
Finely chop the cabbage, green tomatoes, onions, and peppers. Use whatever mix of peppers you like, but avoid adding chili or cayenne peppers at this stage. - Salt and Soak
Place the chopped vegetables in a large glass or stainless steel bowl (avoid reactive materials). Sprinkle with ½ cup of salt and stir well to coat. Cover and let sit for at least 12 hours or overnight. This step draws excess water out of the veggies.
Day 2: Cooking and Canning
- Rinse the Vegetables
Drain the vegetables and rinse them thoroughly—twice! This step is crucial to remove excess salt. - Prepare the Brine
In a large pot, combine sugar, celery seed, mustard seed, turmeric, ginger, cinnamon, cloves, red pepper flakes, paprika, and vinegar. Bring the mixture to a simmer.
- Add the Vegetables
Stir the rinsed vegetables into the brine. Add more vinegar if needed to cover the veggies. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the vegetables are tender. - Canning the Chow Chow
Ladle the hot chow chow into sterilized jars, leaving about ½ inch of headspace. Wipe the rims clean, seal with lids and rings, and process in a water bath for 10 minutes (adjust time for altitude if necessary).
Cajun Twist
Once you’ve canned your first batch, turn up the heat for the second! Add Cajun seasoning, hot cayenne pepper, Old Bay seasoning, and a splash of vinegar to the remaining chow chow in the pot. Simmer for 10 more minutes, then can as usual. This variation adds a spicy kick that’s perfect for those who like their chow chow bold.
How to Enjoy Southern Chow Chow
Chow chow is the ultimate condiment. Here’s how to use it:
- Spoon it over a bowl of pinto beans or black-eyed peas.
- Serve it alongside fried fish or pork chops for a tangy bite.
- Add it to burgers, hot dogs, or sandwiches for extra flavor.
- Pair it with cheese and crackers for a unique appetizer.
Why This Recipe is Worth the Effort
This Southern chow chow recipe is more than just a way to use up extra veggies—it’s a taste of tradition. The combination of tangy vinegar, sweet sugar, and warm spices creates a flavor that’s as comforting as it is bold.
Whether you’re canning it for your pantry or sharing it as a gift, chow chow brings a little piece of Southern hospitality to every meal. And trust me, once you taste it, you’ll never let another green tomato go to waste again.
