Classic Chow Chow with Cabbage, Peppers, and Green Tomatoes

Introduction

Chow chow is one of those traditional Southern staples that brings nostalgic charm and unbeatable flavor to the table. Made with chopped cabbage, tomatoes, bell peppers, onions, and a tangy vinegar-sugar brine, Old-Fashioned Chow Chow is the perfect way to preserve the harvest—or just elevate your favorite Southern dishes. Whether spooned over pinto beans, served with greens, or slathered on hot dogs and BBQ, this relish is sweet, tart, and unmistakably Southern.

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Why I Love This Recipe

• Versatile condiment that pairs with meats, vegetables, and sandwiches
• Great for preserving summer produce or using up end-of-season veggies
• Balances sweet, tangy, and spicy with simple pantry ingredients
• Canning-friendly, but also easily halved for a small batch

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Ingredients

• 1 small cabbage, chopped
• 6 to 8 green or red tomatoes, chopped
• 6 medium bell peppers, chopped
• 6 large onions, chopped
• 2 hot peppers, chopped (adjust to your heat preference)
• 3 cups sugar
• 5 cups white vinegar
• ¼ cup salt or pickling salt

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Ingredient Notes & Swaps

• Cabbage: Traditional base—use green cabbage for best texture and flavor.
• Tomatoes: Green tomatoes add tang, red add a touch of sweetness—use a mix!
• Hot Peppers: Jalapeños or red chilies work well, or skip for a milder version.
• Sugar and Vinegar: This balance gives chow chow its signature sweet-tangy taste.
• Optional Add-Ins: Mustard seed, celery seed, or turmeric for more depth.

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Instructions

1. Combine Ingredients

• In a large stockpot, add chopped cabbage, tomatoes, bell peppers, onions, hot peppers, sugar, vinegar, and salt.

2. Cook the Mixture

• Bring everything to a boil over medium-high heat.
• Once boiling, reduce heat and simmer for 20–25 minutes, stirring occasionally, until vegetables reach your desired tenderness.

3. Store or Can

• For canning: Ladle hot mixture into sterilized pint jars, leaving ½ inch headspace. Wipe rims clean, seal, and process in a boiling water bath for 10 minutes.
• For immediate use: Cool slightly and store in clean jars or containers in the fridge for up to 2 weeks.

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Tips for Success

• Chop vegetables uniformly for even cooking and prettier presentation.
• Stir regularly to avoid sticking at the bottom of the pot.
• Let flavors meld for at least 24 hours in the fridge for best taste.
• Always use pickling salt or non-iodized salt for canning.

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Serving Suggestions & Pairings

• Spoon over pinto beans, collard greens, or black-eyed peas.
• Serve with grilled meats, fried chicken, or pulled pork.
• Try it on a burger, hot dog, or sandwich for a tangy kick.
• Mix into egg salad or potato salad for a punch of flavor.

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Storage & Canning Notes

• Canned chow chow lasts up to 1 year in a cool, dark pantry.
• Once opened, refrigerate and use within 2–3 weeks.
• For quick use, make a half batch and store in the fridge without canning.

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More Recipes You’ll Love

Love Southern-style comfort with bold, craveable flavor? Try these next:

• These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
• This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
• This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
• This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
• These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast

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Final Thoughts

There’s something comforting and nostalgic about a spoonful of homemade chow chow—its bright, tangy crunch transforms even the simplest meal into something memorable. Whether you’re canning a batch for later or making a quick version for tonight’s dinner, this classic relish deserves a spot in every Southern kitchen.

Tried it? Let us know how it turned out—and follow for more traditional favorites and flavorful Southern sidekicks!