Chow Chow Recipe – The Best Tangy Southern Relish Ever

Chow Chow Recipe – The Best Tangy Southern Relish Ever

There’s nothing quite like the tangy-sweet crunch of a good chow chow recipe to elevate your favorite comfort dishes. Whether you’re piling it on hot dogs, spooning it over pinto beans, or adding a scoop to fried pork chops, this old-fashioned relish brings Southern kitchens to life. In this article, you’ll learn everything about making chow chow from scratch—from traditional ingredients and step-by-step preparation to variations, serving tips, and canning know-how.

Looking for inspiration? Try our Easy Chow Chow Relish Recipe and discover just how much flavor you can pack into a single jar.

PART 1: Introduction to Chow Chow Recipe

What Is Chow Chow Relish?

Chow chow is a traditional Southern relish made from finely chopped vegetables preserved in a tangy vinegar-based brine. Think of it as a cross between pickled vegetables and sweet relish—with just the right amount of crunch. It typically includes a mix of green tomatoes, cabbage, onions, bell peppers, and hot peppers, all simmered with vinegar, sugar, and mustard seeds.

Although variations exist, what stays consistent is the punch of flavor chow chow adds to savory foods. This colorful, chunky condiment is loved for its versatility and bold personality.

Origins of the Southern Chow Chow Recipe

While the precise origin is debated, chow chow has deep roots in Appalachian and Southern cuisine. It’s believed to have been influenced by French Acadian (Cajun) settlers or possibly Chinese railway workers, both of whom had recipes for mixed vegetable pickles. Over time, these pickling traditions blended with Southern preservation techniques and seasonal harvests.

Historically, chow chow became a practical way to preserve end-of-season vegetables before winter. No veggies went to waste, and families had flavorful relish for months. Today, it remains a staple in Southern households and is making its way into gourmet and modern recipes across the U.S.

Whether served cold on the side or hot from the jar, chow chow remains one of the South’s most iconic condiments—loaded with tradition and tang.

Transform Your Dishes with This Easy Chow Chow Relish Recipe

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• Author: Chef AI Isabella
• Total Time: 55 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

A tangy, flavorful condiment made from a medley of finely chopped vegetables, pickling spices, and a perfect blend of sweet and sour flavors. Chow Chow is a versatile relish excellent for preserving seasonal produce and adding a zesty kick to a wide array of dishes.

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Ingredients

Scale 1x2x3x

• • 8 oz lump crab

  • 1 cup heavy cream

  • 3 egg yolks

  • 1 shallot

  • 2 tbsp white wine

  • 1 tbsp butter

  • Salt, white pepper, brown sugar

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Instructions

1. 1. Sauté shallots in butter.

   2. Deglaze with wine and reduce.

   3. Add cream, fold in crab, temper eggs.

   4. Pour into ramekins and bake.

   5. Chill and caramelize the sugar top.

Notes

• Use real crab only.

• Broil sugar if you don’t have a torch.

 

• Try Cajun or Asian variations for flavor.

• Category: Condiment, Relish, Preserves
• Method: Pickling, Boiling Water Bath Canning
• Cuisine: Southern American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 15-25 calories
• Sugar: 3-5 grams
• Sodium: 50-100mg
• Fat: 1 gram
• Carbohydrates: 5-7 grams
• Fiber: 1-2 grams
• Protein: Less than 1 gram

Keywords: Chow Chow, Relish, Pickled Vegetables, Southern Food, Canning, Preserves, Condiment

PART 2: Key Ingredients in a Traditional Chow Chow Recipe

Core Vegetables: Green Tomatoes, Cabbage, and Peppers

The heart of any chow chow recipe is its vibrant mix of vegetables. While regional preferences vary, most Southern recipes rely on a blend of:

Green tomatoes are key because of their firm texture and natural acidity. Cabbage brings bulk and bite, while onions and peppers round out the flavor profile. The result is a mix that’s both crunchy and complex.

Don’t miss our Southern BBQ Cheese Recipes for pairing ideas—chow chow adds a killer contrast to smoky cheese dishes.

Spice Blends and Vinegar Mix Explained

Chow chow’s signature flavor also comes from its spiced vinegar brine. A typical mix includes:

• Apple cider vinegar (or white vinegar for sharper tang)
• Granulated sugar (for balance)
• Yellow mustard seeds
• Celery seed
• Turmeric (for color)
• Salt and pepper

Optional spices like ginger, cinnamon, or red pepper flakes can be added for extra depth. The spices are simmered with the vinegar and sugar until aromatic, then poured over the chopped vegetables.

This mixture is what gives chow chow its signature balance of sweet, sour, and spicy. Want to spice it up even more? Check out our Pickle Relish vs Chow Chow: Differences to learn how ingredients affect flavor.

The great thing about chow chow is its flexibility—you can experiment with flavors while keeping the traditional roots intact.

PART 3: How to Make Chow Chow at Home

Step-by-Step Instructions for Homemade Chow Chow

Making your own chow chow recipe at home is easier than you might think. With a few fresh ingredients and basic kitchen tools, you’ll have a jar of old-fashioned goodness ready for anything from BBQ to beans.

Here’s a simple breakdown of the process:

1. Gather and prep the vegetables
   • Finely chop green tomatoes, cabbage, bell peppers, onions, and hot peppers. Uniform size ensures even pickling.
2. Salt the vegetables overnight
   • Mix all chopped veggies with canning salt and let sit overnight in the fridge. This draws out excess moisture and enhances texture.
3. Rinse and drain
   • Rinse the veggies thoroughly to remove salt. Drain well to avoid watering down the brine.
4. Prepare the pickling brine
   • In a large pot, combine apple cider vinegar, sugar, mustard seed, celery seed, turmeric, and your chosen spices. Bring to a boil.
5. Combine and cook
   • Add drained veggies to the pot. Simmer for about 10–15 minutes until slightly tender but still crunchy.
6. Pack into jars
   • Spoon the hot chow chow into sterilized jars, leaving about ½ inch headspace. Remove air bubbles and wipe rims clean.
7. Seal and process (optional)
   • Process in a water bath canner for long-term storage (10–15 minutes depending on altitude), or refrigerate for short-term use.

Discover great ideas like Ultimate Calico Beans Recipe where chow chow makes a tangy topping.

Tips for Texture, Flavor, and Color Balance

To get the best from your homemade chow chow:

• Don’t overcook the veggies. You want them slightly firm—not mushy.
• Taste as you go. If it’s too sweet or too sour, adjust sugar and vinegar while cooking.
• Use fresh produce. Older vegetables release too much water and can dull the taste.
• Color matters. Use a mix of red and green bell peppers for visual appeal. Turmeric also boosts brightness.

Looking for a comfort pairing? Don’t miss our Benignis Potota Soup Recipe—a perfect base for chow chow topping.

PART 4: Regional Variations of Chow Chow Recipes

Northern vs. Southern Chow Chow: What’s the Difference?

While chow chow recipes share core similarities across the U.S., the flavor and ingredients shift dramatically depending on where you are. The main divide? North vs. South.

In the South, it’s common to spoon chow chow over collard greens, black-eyed peas, or fried catfish. Northern versions lean more toward pickled vegetable medleys, served with sandwiches and cold meats.

This regional charm makes chow chow one of the most adaptable relishes in American cuisine.

Appalachian-Style vs. Carolina-Style Chow Chow

Zooming in further, the Appalachian and Carolina versions of chow chow deserve their own spotlight.

• Appalachian Chow Chow:
  Heavy on green tomatoes and peppers, often homemade in large batches during harvest season. It’s all about resourcefulness and zero waste.
• Carolina Chow Chow:
  A brighter, more mustard-forward style—famous for its yellow hue and bolder spice blend. Often canned for year-round use and found at local BBQ joints.

Chow chow isn’t just a side—it’s a piece of heritage. Check out our Brookie Recipe Guide if you’re interested in other unique Southern twists on traditional favorites.

PART 5: How to Serve and Enjoy Chow Chow

Chow Chow as a Condiment: Best Pairings

One of the best things about a good chow chow recipe is how versatile it is. It’s more than a relish—it’s a flavor enhancer that works with a variety of Southern and modern dishes.

Here are classic and creative ways to use chow chow:

In many Southern homes, chow chow is served directly on a plate as a side, right alongside cornbread and soup beans.

Want something cozy to go with it? Don’t miss our Benignis Potota Soup Recipe—a delicious base for spooning chow chow on top.

Unique Ways to Use Chow Chow in Recipes

If you’re feeling a bit adventurous, there are plenty of unexpected yet delicious ways to fold chow chow into your cooking:

• Mix it into deviled egg filling for a tangy pop.
• Top avocado toast with a spoonful for a Southern spin.
• Stir it into chicken salad or egg salad for extra texture.
• Add to grain bowls for acidity and crunch.
• Serve over grilled cheese for an adult-friendly twist.

Whether you’re going classic or modern, chow chow proves that old-fashioned recipes still pack a punch.

Looking for more bold Southern flavors? Learn more about Easy Chow Chow Relish Recipe for a full step-by-step guide.

PART 6: Canning and Storing Chow Chow Safely

Water Bath Canning Instructions

If you want your chow chow recipe to last beyond a week in the fridge, water bath canning is the way to go. It’s simple, safe, and perfect for shelf-stable storage.

Here’s how to can chow chow like a pro:

1. Sterilize your jars
   • Wash jars and lids in hot soapy water, then boil for 10 minutes to kill bacteria.
2. Prepare your chow chow
   • Once your vegetables are cooked in the vinegar brine, keep the mixture hot.
3. Fill the jars
   • Ladle the hot chow chow into sterilized jars, leaving ½ inch of headspace.
4. Remove air bubbles
   • Use a non-metallic utensil to release trapped air. Wipe jar rims with a clean cloth.
5. Seal and process
   • Apply lids and rings until finger-tight. Process in a boiling water bath for 10–15 minutes (adjust for altitude).
6. Cool and store
   • Remove jars and let them cool completely. Check seals after 24 hours—if the lid pops, it’s not sealed.

Check out Easy Chow Chow Relish Recipe for a hands-on example of this preservation method.

Storage Tips and Shelf Life Expectations

Proper storage helps keep your chow chow flavorful and safe:

Always discard if you see mold, bubbles, or smell anything off. A properly canned jar should pop when opened—sign of a vacuum seal.

Want to pair your canned chow chow with a fun meal? Discover great ideas like Ultimate Calico Beans Recipe where chow chow shines as a topping.

PART 7: Health Benefits and Nutritional Insights

Is Chow Chow Healthy? Key Nutritional Facts

When made with fresh vegetables and balanced spices, a traditional chow chow recipe can offer more than just flavor. It’s a naturally low-fat, low-calorie condiment that also brings micronutrients to the table.

Here’s a basic nutrition breakdown (per 2 tbsp serving):

Chow chow is rich in vitamin C, especially when using green tomatoes, cabbage, and bell peppers. The vinegar aids digestion, and the fiber helps with satiety—even in small servings.

However, sugar and sodium content can add up quickly if you’re watching your intake.

Sugar Content and Low-Sodium Alternatives

Classic chow chow is sweetened to balance vinegar’s tang, but you can absolutely tweak your chow chow recipe to fit healthier preferences.

Healthier adjustments include:

• Use honey or coconut sugar instead of white sugar
• Reduce sugar by 25–50% for a tangier bite
• Opt for salt substitutes or low-sodium pickling salt
• Load up on cruciferous veggies like cauliflower or broccoli for added antioxidants

With these swaps, you keep the flavor but ditch the guilt.

Want more nutrient-packed inspiration? Don’t miss our Sourdough Dessert Recipes for healthy sweet treats that won’t break your diet.

PART 8: Chow Chow Recipe vs Other Pickled Relishes

What Makes Chow Chow Different From Pickle Relish?

While they may sit on the same shelf at a Southern potluck, chow chow and pickle relish are distinct in taste, texture, and origin.

Chow chow is rooted in preservation tradition, often made with leftover seasonal vegetables. Relish, on the other hand, is primarily cucumber-based and commercially mass-produced.

Both serve similar roles—adding contrast and zing—but chow chow offers more texture, spice, and flavor variety.

Want to see how it stacks up? Discover our breakdown: Pickle Relish vs Chow Chow: Differences for deeper insights.

Comparing Flavor, Texture, and Use Cases

Chow chow’s vinegar-forward bite and spice blend make it ideal for:

• Hearty Southern dishes (beans, rice, meats)
• Bold-flavored BBQ (pulled pork, brisket)
• Modern comfort foods (grain bowls, sliders)

Pickle relish, by contrast, works best when you want a quick tangy pop without bold spices—like on a plain hot dog or in tuna salad.

In short, chow chow isn’t just a sidekick—it’s a bold flavor hero.

PART 9: Common Mistakes When Making Chow Chow

Overcooking Vegetables and Spice Imbalance

One of the most common errors with a homemade chow chow recipe is overcooking the vegetables. Remember, the magic of chow chow lies in its crisp texture and bright flavor. Overcooked veggies turn mushy and lose their identity in the brine.

Avoid these mistakes:

• Boiling the mix too long: Simmer for only 10–15 minutes after adding vegetables
• Skipping the salt soak: Without this step, you risk soggy results
• Using poor-quality vinegar: Choose apple cider vinegar with at least 5% acidity for flavor and safety

When it comes to spices, more isn’t always better. An overpowering turmeric or mustard seed ratio can make the relish bitter or overly earthy.

Pro Tip: Start with less, taste as you go, and adjust. Chow chow should be tangy, a little sweet, with just a subtle kick.

Improper Canning and Storage Hazards

Safe canning isn’t just about preserving flavor—it’s about preventing bacterial growth. Improper storage can lead to spoilage or worse, unsafe food.

Canning mistakes to watch for:

• Skipping sterilization: Always boil jars before use
• Ignoring headspace: Leave ½ inch space in each jar to allow proper sealing
• No water bath processing: Especially if storing outside the fridge
• Improper sealing: A loose or popped lid means you must refrigerate and use quickly

When done right, chow chow keeps beautifully for over a year. When done wrong, it may spoil in days.

Check out our How to Incorporate Madeleines Into Cake to explore more creative uses of preserved ingredients in baked recipes.

To make your chow chow recipe a true success, having the right tools on hand can really elevate the process. For safe and efficient sterilizing, consider using a Stainless Steel Canning Pot with Rack, perfect for water bath canning. When prepping all those veggies—cabbage, green tomatoes, onions—a Manual Food Chopper with Stainless Steel Blades makes the job faster and easier without electricity. And for long-term storage, a Set of 16 oz Mason Jars with Airtight Lids ensures your chow chow stays fresh, sealed, and beautifully presented on the shelf.

Frequently Asked Questions (FAQs)

What is chow chow made of?

A traditional chow chow recipe includes a mix of chopped vegetables like green tomatoes, cabbage, onions, sweet bell peppers, and hot peppers. These are soaked in a tangy-sweet brine made from vinegar, sugar, and spices like mustard seed, turmeric, and celery seed.

How do you make a chow chow?

To make chow chow, chop and salt the vegetables overnight, rinse them, and simmer with a vinegar-spice mixture. The mixture is then packed into sterilized jars and optionally canned using a water bath for shelf-stable storage.

What makes up a chow chow?

Chow chow is made up of a medley of vegetables preserved in a sweet and tangy brine. Core ingredients usually include cabbage, green tomatoes, onions, peppers, vinegar, sugar, and pickling spices.

What’s the difference between chow chow and relish?

Chow chow is chunkier and more complex, made with various vegetables and a Southern-style vinegar brine. Pickle relish is typically made from cucumbers and has a finer, smoother texture with either sweet or dill flavoring.

Conclusion

The chow chow recipe is more than just a Southern tradition—it’s a vibrant, flavorful way to preserve vegetables and elevate any meal. Whether you enjoy it on BBQ pork, pinto beans, or even modern grain bowls, this versatile relish belongs in every kitchen.

From prep and ingredients to canning and creative uses, now you know exactly how to make your own chow chow at home—and why it deserves a spot on your table. Want to dive deeper into Southern classics?
Don’t miss our Ultimate Guide to Sourdough Dessert Recipes and more from Tasty Meal Recipes.