Southern Chow Chow Relish is a classic old-fashioned Southern condiment made with green tomatoes, cabbage, bell peppers, onions, vinegar, sugar, and pickling spices. Its sweet, tangy, and slightly spicy flavor makes it an excellent addition to everything from pinto beans to barbecue.
Family traditions often revolve around preserving garden harvests, and this old-fashioned Southern condiment is a prime example. Its bright tang and subtle sweetness complement simple Southern meals.
Southern Chow Chow Relish is one of those old-school Southern staples that can be served alongside beans, stews, fried chicken, or cornbread.
The following guide explains how to prepare the relish. Refer to the complete recipe measurements and directions below before starting.
Table of Contents
How to Make Southern Chow Chow Relish
These step-by-step directions explain how to make chow chow relish, from preparing the vegetables to combining them with the sweet and tangy vinegar mixture.
1. Chop the Vegetables and Add Pickling Salt
Chop the bell peppers, green tomatoes, onions, cabbage, and optional hot peppers into small pieces. Sprinkle them with pickling salt and toss thoroughly.
Cover the mixture tightly and refrigerate overnight. This helps draw moisture from the vegetables before cooking.
2. Refrigerate Overnight, Then Drain and Rinse
After the vegetables have rested overnight, drain and rinse them thoroughly to remove excess salt.
This step helps prevent the finished relish from becoming overly salty.
3. Prepare the Vinegar and Pickling Spices
Combine the apple cider vinegar, sugar, turmeric, mustard, and pickling spices in a large pot.
Stir until the sugar dissolves. For a refrigerated variation, sweetness may be adjusted to preference, but the ingredient proportions of an approved shelf-stable canning recipe must not be changed without tested guidance.
4. Add the Drained Vegetables
Add the drained vegetables to the seasoned liquid and cook over low heat, stirring occasionally until the vegetables soften and the flavors combine.
5. Prepare the Jars
For refrigerated relish, use clean, food-safe containers. The original recipe also describes filling canning jars with hot relish and leaving 1/2 inch of headspace.
However, the supplied formulation and processing schedule have not been verified as a tested shelf-stable canning recipe. For pantry storage, a validated canning formulation and its specific jar preparation and processing instructions are necessary.
6. Cool and Check the Jars
The original source describes applying lids and rings, processing the jars, and allowing them to cool undisturbed before checking their seals.
A jar’s lid sealing does not establish that the contents were processed safely. Keep this unverified recipe refrigerated rather than storing it on a pantry shelf.
Southern Chow Chow Relish Recipe
This Southern Chow Chow Relish combines chopped garden vegetables with a sweet, tangy vinegar mixture and traditional pickling spices.
Equipment
- Mixing bowls
- Large non-reactive pot
- Clean food-safe jars or containers
- Funnel
- Large spoon
Ingredients
For the Vegetables
- 5 cups chopped bell peppers, approximately 4 green, 2 red, and 1 yellow
- 5 heaping cups chopped white or yellow onions
- 5 cups chopped green tomatoes, approximately 5 to 6 medium tomatoes
- 5 cups chopped cabbage
- A few chopped hot peppers, with seeds and membranes removed for milder heat or retained for more spice
- Optional: red pepper flakes to taste, starting with 1 teaspoon
- 1/2 cup pickling salt
For the Seasoning
- 6 cups apple cider vinegar
- 5 cups granulated sugar; the source suggests up to 1 additional cup if a sweeter flavor is preferred
- 1 tablespoon yellow mustard
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 tablespoon mustard seed
- 2 tablespoons pickling spice, tied in cheesecloth
Important: These are the quantities provided in the original source. They have not been verified as a safe formulation for shelf-stable canning.
Instructions
Day 1: Prepare the Vegetables
- Chop all vegetables and combine them in a large non-reactive bowl or pan.
- Sprinkle the pickling salt over the mixture and toss thoroughly.
- Cover tightly and refrigerate overnight.
Day 2: Cook the Relish
- Drain and rinse the vegetables well to remove excess salt.
- In a large pot, combine the vinegar, sugar, turmeric, mustard, and pickling spice pouch.
- Simmer until the sugar is fully dissolved.
- Add the drained vegetables to the pot.
- Simmer over low heat for 20 minutes, stirring occasionally, following the cooking duration in the main source.
- Remove the pickling spice pouch after cooking.
- Transfer the relish to clean, food-safe containers and refrigerate promptly.
Original Canning Directions and Safety
The original article describes filling jars with hot relish, leaving 1/2 inch of headspace, removing air bubbles, wiping the rims, and processing in boiling water for 10 minutes.
It also describes resting the jars in the water for 5 minutes and cooling them undisturbed for 24 hours before checking the lids.
These directions are preserved here as a description of the source, not as verified canning instructions. The exact processing time and safe storage conditions must be established using a scientifically tested recipe for the same ingredients, proportions, and jar size.
Southern Chow Chow Relish Recipe Tips
- Don’t overprocess the vegetables: Chop them into small pieces with some texture rather than turning them into a puree.
- Keep the vegetable pieces uniform: Similar-sized pieces help the relish cook evenly.
- Don’t skip the salting step: The overnight rest helps remove moisture from the vegetables.
- Rinse thoroughly: Drain and rinse the vegetables before cooking to remove excess salt.
- Use clean containers: Appropriate jars and lids are important for storage.
- Do not alter canning proportions: If using a separately tested shelf-stable recipe, follow its specified amounts of vinegar, vegetables, and other ingredients.
What to Serve with Southern Chow Chow Relish
Southern Chow Chow Relish complements savory, comforting dishes by adding sweetness, acidity, and a little heat.
Pinto Beans and Cornbread
A bowl of pinto or navy beans served with warm cornbread is one of the traditional pairings for chow chow relish. Spoon a little relish over the beans just before serving.
Black-Eyed Peas and Butter Beans
Black-eyed peas, butter beans, Hoppin’ John, and succotash all benefit from the tangy flavor of a little chow chow.
Fried Chicken and Barbecue
Serve the relish beside fried chicken, pulled pork, barbecue chicken, baked ribs, or fried catfish.
Soups, Stews, and Greens
Chow chow adds a sweet-and-tangy contrast to beef stew, Southern chili, seafood gumbo, and slow-cooked collard greens.
Deviled Eggs and Appetizers
Use it as a topping for deviled eggs, or serve with crackers, pimiento cheese, cream cheese, or a savory cheese board.
Ways to Use Southern Chow Chow
Southern Chow Chow Relish is especially popular on hot dogs and burgers, but it is useful in many more dishes.
Hot Dogs and Burgers
Spoon the relish directly over grilled hot dogs or burgers. Its sweet and sour flavor makes it an alternative to traditional pickle relish.
Pulled Pork Sandwiches
Use chow chow as a topping for pulled pork sandwiches to balance the richness of the meat.
Potato Salad
Stir a small amount of finely chopped chow chow into potato salad to add sweetness, tanginess, and vegetable texture.
Deviled Eggs
Add a small spoonful over deviled eggs for a sweet-and-tangy finishing touch.
Cheese Boards
Serve chow chow alongside sharp cheddar, crackers, or cream cheese. Its acidity and sweetness complement rich cheeses.
Spaghetti
For an unexpected variation, try a small amount of chow chow over a savory spaghetti dish. Start with a little to see how its tangy flavor complements the sauce.
Southern Chow Chow Relish Storage and Shelf Life
The storage method matters because refrigerated relish and shelf-stable canned relish are not interchangeable.
Refrigerated Storage
Keep the relish in a clean, covered container in the refrigerator. The original article mentions up to one month after opening, but that storage period has not been independently validated for the supplied formulation.
Do not assume the relish is safe for prolonged storage simply because it contains vinegar.
Pantry Storage
The supplemental material describes storing properly sealed jars for approximately one year in a cool, dark pantry. However, that guidance applies only when the ingredients and processing procedure come from a scientifically tested shelf-stable canning recipe.
The supplied Southern Chow Chow Relish formulation has not been verified for pantry storage.
Allowing Flavors to Develop
The supplemental recipe suggests allowing the flavors to develop for approximately two weeks before serving. For this unverified formulation, do not interpret that resting period as permission to store the relish at room temperature.
Consult the National Center for Home Food Preservation for tested preservation methods and guidance on pickled products.
Southern Chow Chow Relish Yield Notes
The supplemental recipe reports approximately 3 pints, or 6 half-pint jars, from 11 cups of chopped vegetables cooked for 45 minutes.
The main recipe provided here contains approximately 20 cups of chopped vegetables, excluding optional hot peppers, and specifies a 20-minute simmer.
Because these quantities and cooking times differ, the supplemental yield cannot be applied directly to this formulation.
The supplemental recipe also mentions doubling the batch and using quarter-pint jars. For shelf-stable canning, batch size, jar size, and processing time must follow a tested recipe rather than being assumed from another formulation.
More Condiment and Sauce Recipes
If you enjoy homemade Southern condiments and sauces, consider trying other familiar flavors alongside this relish.
- Pepper Jelly
- Sawmill Gravy
- Salsa Verde
- Cranberry Sauce
- Giblet Gravy
- Cajun Seasoning
- Horseradish Sauce
- Red Eye Gravy
For another Southern-style condiment variation, this Southern chow chow recipe offers another relevant resource from Recipenly.
Frequently Asked Questions
Can I Reduce the Vinegar or Change the Vegetables?
Do not reduce the vinegar or change the vegetable proportions in a recipe intended for shelf-stable canning unless the specific changes are allowed by a tested formulation.
Some approved recipes permit limited substitutions, but do not assume vegetables can be exchanged freely or additional vegetables can be added without affecting canning safety.
Do I Peel the Green Tomatoes for Chow Chow?
The main source does not include a peeling step for the chopped green tomatoes. If using a separate tested canning recipe, follow its exact preparation instructions.
How Much Salt Goes into the Overnight Soak?
The main recipe specifies 1/2 cup of pickling salt. The supplemental recipe specifies 1/4 cup for a smaller amount of vegetables.
Use the amount associated with the formulation being prepared rather than mixing the proportions of two different recipes.
Can I Make Southern Chow Chow Relish Spicy?
Yes. The source includes optional hot peppers and red pepper flakes. For refrigerated relish, adjust the spice level to preference.
For shelf-stable canning, do not increase the amount of low-acid vegetables or peppers beyond what a tested recipe permits.
Can I Can Chow Chow in Quart Jars?
Do not use quart jars unless a tested recipe specifies a processing procedure for that jar size.
No validated shelf-stable canning process has been established for the particular formulation in this article.
Can I Skip the Overnight Salting Step?
The original recipe recommends keeping the overnight salting step because it helps remove moisture and improves vegetable texture.
How Do I Know if a Jar Has Sealed?
The original recipe describes checking the lid after 24 hours of cooling. A lid that stays depressed may indicate a physical seal, but it does not prove the food was processed safely.
Can I Replace Green Tomatoes with Tomatillos?
Tomatillos can bring a similarly tart flavor to a refrigerated relish variation. However, that substitution should not be assumed safe in a shelf-stable canning recipe unless explicitly permitted by tested instructions.
What Is the Best Way to Serve Southern Chow Chow Relish?
Serve it with pinto beans, navy beans, cornbread, hot dogs, burgers, pulled pork, fried chicken, deviled eggs, or cheese and crackers.
How Long Should Chow Chow Rest Before Serving?
The supplemental instructions suggest approximately two weeks for the flavors to develop. For this unverified formulation, store the relish under refrigeration rather than assuming it is safe for pantry storage.
PrintChow Chow Relish Recipe
This homemade chow chow relish is made with cabbage, green tomatoes, onions, bell peppers, vinegar, sugar, and classic pickling spices, resulting in a sweet, tangy Southern condiment.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Total Time: 1530 mins
- Yield: 6, 6 pint jars 1x
- Method: Dinner
- Cuisine: Southern
Ingredients
- 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
- Chop all vegetables and combine in a large non-reactive bowl or pan.
- Sprinkle pickling salt over the mixture, toss well, and cover tightly with plastic wrap and a lid.
- Refrigerate overnight.
- Drain and rinse the vegetables well to remove excess salt.
- In a large pot, combine vinegar, sugar, turmeric, mustard, and the spice pouch. Simmer until sugar is fully dissolved.
- Taste the mixture. Add more sugar if desired.
- Add the drained vegetables to the pot. Simmer on low for 20 minutes, stirring occasionally.
- While the relish simmers, sterilize jars, lids, and rings by boiling them for 10–15 minutes.
- Place lids and rings in a small pan and submerge them in boiling water.
- Carefully remove jars from water and place on a towel or rack.
- Using a funnel, fill each jar with hot chow chow, leaving ½-inch of headspace.
- Slide a plastic knife around the edges to release air bubbles.
- Wipe rims with a damp cloth, then place the lids and screw on the rings until “finger-tight” (secure but not cranked down).
- Place jars in a boiling water bath for 10 minutes. Start timing once the water reaches a rolling boil.
- After processing, turn off the heat and let jars rest in the water for 5 minutes.
- Remove jars and place them on a towel or rack. Do not wipe off the water from the tops.
- Let the jars sit undisturbed for 24 hours. You should hear the pop of the lids sealing as they cool.
- After 24 hours, check seals. If any lids didn’t seal, refrigerate and use within a few weeks.
Nutrition
- Calories: 799 kcal
- Sugar: 181 g
- Sodium: 9516 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 191 g
- Fiber: 7 g
- Protein: 5 g
