Old Fashioned Chow Chow: A Sweet and Tangy Southern Staple
If you’ve never had Chow Chow, you’re in for a treat. This old-fashioned pickled relish is a staple in many Southern kitchens, and once you try it, you’ll see why it’s stood the test of time. With a perfect balance of tangy vinegar and sweet vegetables, this chunky relish is ideal for spooning over beans, slathering on hot dogs, or jazzing up sandwiches.
Whether you’re new to canning or a seasoned pro, this recipe is simple, satisfying, and full of bold flavor.
Why I Love This Recipe
Chow Chow is that magical condiment that adds a pop of brightness to anything it touches. The mix of cabbage, tomatoes, peppers, and onions simmered in a sweet-vinegary brine is not just nostalgic—it’s delicious.
It’s easy to make in large batches, and the jars keep well for months in the pantry. It’s a go-to when you want something vibrant and tangy to cut through rich meals or add depth to your favorite dishes.
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 (optional for heat)
- 3 Cups Sugar
- 5 Cups White Vinegar
- 1/4 Cup Salt or Pickling Salt
How to Make Old Fashioned Chow Chow
1. Combine the Ingredients
In a large stockpot, add the chopped cabbage, tomatoes, bell peppers, onions, and hot peppers. Pour in the vinegar, sugar, and salt. Stir everything well to combine.
2. Bring to a Boil
Turn the heat to medium-high and bring the mixture to a rolling boil.
3. Simmer the Relish
Once boiling, reduce the heat and let the mixture simmer for 20–25 minutes, stirring occasionally, until the vegetables reach your desired tenderness.
4. Can and Seal
While the Chow Chow is still hot, ladle it into sterilized pint jars, leaving about 1/2 inch headspace. Wipe the rims, seal with canning lids and bands, and process in a hot water bath if storing long term.
Tips for Success
- Chop vegetables evenly for a consistent texture and visual appeal.
- Use pickling salt to avoid cloudiness in your brine.
- Add more hot peppers if you like a kick of heat.
- For best flavor, let the Chow Chow sit for at least a week after canning before opening a jar.
Serving Suggestions
Chow Chow is a versatile condiment! Use it to:
- Top grilled hot dogs or sausages
- Stir into Southern-style pinto beans or black-eyed peas
- Spoon onto fried green tomatoes or cornbread
- Add to sandwiches and burgers for a tangy crunch
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Final Thoughts
This Old Fashioned Chow Chow is a slice of Southern tradition in every spoonful. With its bold, sweet-tart flavor and crisp-tender texture, it’s a pantry staple that transforms simple meals into something special. Whether you’re serving it up with barbecue or giving a jar as a gift, this recipe brings flavor and heritage to your table.
Tried it? Share your Chow Chow jars with @chefmaniac and let us know how you enjoy it!
