Print

Old-Fashioned Chow Chow

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Old-Fashioned Chow Chow recipe brings a perfect balance of tangy, sweet, and savory flavors. Made with pickled vegetables like cabbage, green tomatoes, and peppers, it’s a traditional Southern condiment that pairs wonderfully with beans, meats, and more. Enjoy this homemade relish as a side dish or topping!

Ingredients

Scale
  • 4 cups cabbage (shredded)
  • 2 cups green tomatoes (chopped)
  • 1 cup bell peppers (chopped, mix of green and red)
  • 1 medium onion (chopped)
  • 1/4 cup kosher salt (for soaking)
  • 2 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch (optional, for thickening)

Instructions

  • Prepare the vegetables: In a large bowl, combine the cabbage, green tomatoes, bell peppers, and onion. Sprinkle the kosher salt over the mixture and stir. Let it sit for about 3 hours to draw out excess moisture.
  • Drain the vegetables: After 3 hours, drain the vegetable mixture and rinse it under cold water to remove the excess salt. Press out any remaining liquid.
  • Cook the chow chow: In a large saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, red pepper flakes (if using), and black pepper. Bring to a boil over medium-high heat, stirring occasionally until the sugar is dissolved.
  • Add the vegetables: Add the drained vegetable mixture to the saucepan. Stir well and let it simmer for 20-30 minutes, until the vegetables soften and the flavors meld together. For a thicker consistency, mix cornstarch with a little water and stir into the mixture during the last few minutes of cooking.
  • Cool and store: Remove from heat and let the chow chow cool to room temperature. Transfer to sterilized jars and seal. Store in the refrigerator for up to 2 weeks, or process in a hot water bath for longer storage.

Notes

  • You can adjust the sugar and vinegar levels to taste, depending on your preference for sweetness or tanginess.
  • For a spicier chow chow, add more red pepper flakes or include hot peppers.
  • If you prefer a smoother texture, pulse the vegetables in a food processor before cooking.

Nutrition

Find it online: https://deliceflash.com/old-fashioned-chow-chow/