Chow Chow Relish Recipe

Spoonful of chow chow relish lifted from a mason jar

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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 Time45

Cook Time45

Resting Time1

Total Time1 1 30

Cuisine: Southern

Servings: pint jars

Calories: 799kcal

Author: Jocelyn Delk Adams

Equipment

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