Chow Chow Relish

Chow chow relish turns chopped vegetables into a tangy condiment. Follow the recipe card's salt, vinegar and heating directions carefully.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 5 cups chopped bell peppers (about 4 green, 2 red, 1 yellow)
• 5 heaping cups chopped onions (white or yellow)
• 5 cups chopped green tomatoes (about 5 – 6 medium tomatoes)
• 5 cups chopped cabbage
• A few hot peppers (chopped (seeds and membranes removed for mild heat, or leave them in for spice))
• Optional: Add red pepper flakes to taste—start with 1 teaspoon for a kick.
• ½ cup pickling salt
• 6 cups apple cider vinegar
• 5 cups granulated sugar (Taste after mixing—add up to 1 more cup if you like it sweeter.)
• 1 tablespoon yellow mustard (French’s preferred)
• 1 teaspoon turmeric
• 1 teaspoon celery seed
• 1 tablespoon mustard seed
• 2 tablespoons pickling spice (McCormick preferred, tied in cheesecloth)

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Chow Chow Relish Recipe

Print Recipe

Chow chow relish turns chopped vegetables into a tangy condiment. Follow the recipe card’s salt, vinegar and heating directions carefully.

• Author: Maya Collins
• Prep Time: 45 mins
• Cook Time: 45 mins
• Total Time: 1530 mins
• Yield: 6 pint jars 1x
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 5 cups chopped bell peppers (about 4 green, 2 red, 1 yellow)
• 5 heaping cups chopped onions (white or yellow)
• 5 cups chopped green tomatoes (about 5 – 6 medium tomatoes)
• 5 cups chopped cabbage
• A few hot peppers (chopped (seeds and membranes removed for mild heat, or leave them in for spice))
• Optional: Add red pepper flakes to taste—start with 1 teaspoon for a kick.
• ½ cup pickling salt
• 6 cups apple cider vinegar
• 5 cups granulated sugar (Taste after mixing—add up to 1 more cup if you like it sweeter.)
• 1 tablespoon yellow mustard (French’s preferred)
• 1 teaspoon turmeric
• 1 teaspoon celery seed
• 1 tablespoon mustard seed
• 2 tablespoons pickling spice (McCormick preferred, tied in cheesecloth)

Instructions

1. Chop all vegetables and combine in a large non-reactive bowl or pan.
2. Sprinkle pickling salt over the mixture, toss well, and cover tightly with plastic wrap and a lid.
3. Refrigerate overnight.
4. Drain and rinse the vegetables well to remove excess salt.
5. In a large pot, combine vinegar, sugar, turmeric, mustard, and the spice pouch. Simmer until sugar is fully dissolved.
6. Taste the mixture. Add more sugar if desired.
7. Add the drained vegetables to the pot. Simmer on low for 20 minutes, stirring occasionally.
8. While the relish simmers, sterilize jars, lids, and rings by boiling them for 10–15 minutes.
9. Place lids and rings in a small pan and submerge them in boiling water.
10. Carefully remove jars from water and place on a towel or rack.
11. Using a funnel, fill each jar with hot chow chow, leaving ½-inch of headspace.
12. Slide a plastic knife around the edges to release air bubbles.
13. Wipe rims with a damp cloth, then place the lids and screw on the rings until “finger-tight” (secure but not cranked down).
14. Place jars in a boiling water bath for 10 minutes. Start timing once the water reaches a rolling boil.
15. After processing, turn off the heat and let jars rest in the water for 5 minutes.
16. Remove jars and place them on a towel or rack. Do not wipe off the water from the tops.
17. Let the jars sit undisturbed for 24 hours. You should hear the pop of the lids sealing as they cool.
18. After 24 hours, check seals. If any lids didn’t seal, refrigerate and use within a few weeks.