Back in the day, Big Mama would can chow chow relish. It’s one of those old-school Southern staples that can be added to anything that needs some extra flavor. It has great tang, some sweetness, and a little spiciness. I serve chow chow relish with just about anything, from pinto beans to beef stews. Thank you Auntie Rose for testing the recipe until it was perfect.
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How to Make Chow Chow Relish
These step-by-step photos show how to make chow chow, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Old Fashioned Chow Chow Recipe
1. Chop all the vegetables and sprinkle them with pickling salt
Toss everything together well, then cover tightly and refrigerate overnight.
2. Refrigerate the veggie mix overnight, then drain and rinse
Remove as much excess salt as possible before moving on to the cooking step.
3. Simmer the vinegar, sugar, turmeric, and mustard with the pickling spice pouch in
Stir until the sugar dissolves completely, then taste and adjust the sweetness if needed.
4. Add the drained vegetables to the pickling liquid
Cook on low heat, stirring occasionally as the flavors come together.
5. Fill the sterilized jars with hot chow chow
Leave a little headspace at the top and slide a plastic knife around the edges to release any trapped air bubbles.
6. Secure the lids and rings on the jars
Wipe the rims clean, secure the bands finger-tight, then process the jars and let them cool undisturbed until the seals have set.
NOTE: Take canning safety seriously, boos. Always use jars specifically made for canning, and check that the lids, seals, and rings are in good shape before you start. Skip the old mayo jars and please, follow the canning instructions in the recipe card exactly. A properly sealed jar is what keeps your chow chow safe to enjoy later.
Full Chow Chow Relish Recipe
Chow Chow Relish Recipe
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Equipment
- Pint Jars
Ingredients
For the Vegetables
- 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
For the Seasoning
- 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
Day 1: Prep the Vegetables
- 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.
Day 2: Cook and Can
- 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.
Sterilize the Jars
- 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.
Fill and Seal
- 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.
Cool and Seal
- 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.
Notes
How to Store
- Room Temp: Label your sealed jars with the date and store them in a cool, dark place like a pantry or cabinet. Properly processed and sealed jars will keep for up to 1 year.
- Fridge: Once opened, keep your chow chow relish in the refrigerator with the lid tightly sealed. It will stay fresh for up to 1 month.
Nutrition
Recipe Tips
- Don’t over-process the vegetables. You want small pieces with texture, not a puree. A few quick pulses will do the trick.
- Keep those jars warm. Adding hot chow chow relish to a cold jar can crack the glass. Ain’t nothing worse than losing a batch like that.
- Pull the jars straight up when they’re done processing. Don’t tilt them or try to dump off the water. The seals are still setting, and tilting can mess with that process.
- Save any leftover vinegar from the pot! It’s delicious poured over veggies or sipped for leg cramps (just like Mama used to do).
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Serving Ideas
- Beans and Peas: This is the classic pairing, y’all. Serve your Southern chow chow relish over beans and rice, black eyed peas, butter beans, succotash, or Hoppin’ John.
- Southern Suppers: Add a scoop next to fried catfish, fried chicken, BBQ chicken, oven baked ribs, shrimp and grits, or turkey necks.
- Stews and Greens: A spoonful can wake up a bowl of catfish stew, seafood gumbo, Southern chili, white chicken chili, or a pot of collard greens with plenty of potlikker.
- Lil Extras: Use it to top deviled eggs, hot dogs, and cornbread, or set it out with pimiento cheese, a cheese ball, or crackers and cream cheese.
Recipe Help
After they have cooled for 24 hours, press the center of each lid. If it doesn’t pop up and down, you got a good seal.
Yep! The flavor will be less sweet and less tangy, but it will still work for this Southern chow chow recipe. You can also swap in tomatillos for a similar tart flavor.
You don’t have to, but I highly recommend it. The salt helps pull out excess moisture and gives the relish a better texture and flavor.
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