Southern Chow Chow (Pickled Cabbage Relish Recipe)

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You're going to love this Southern chow chow recipe, packed with a medley of fresh pickled veggies in a sweet and tangy brine. Not only is this relish delicious, it's also a great way to preserve end of the summer vegetables that you have bursting from the garden.

And don't worry if canning is not your thing or is intimidating--I've included instructions for both refrigerator chow chow and shelf-stable chow chow below.

Jars of Southern Chow Chow with one squat jar opened in the front beside a red striped kitchen towel.

Wondering how to serve this yummy condiment? This chow chow is great as an extra layer of flavor for black-eyed peas or black beans and rice. Add a hearty spoonful of the chow chow atop my Tomato Rice Pilaf to give it a little more pizzazz.

It's also perfect as a sandwich topping. I love to dollop large spoonfuls onto hot dogs, along with this easy hot dog chili.

Hot dogs topped with Southern Chowchow inside a starburst metal pan and with a jar of chow chow off to the side on top of a wooden board.

You can also mix this Southern relish with a little softened cream cheese and sour cream and you've got yourself an easy dip recipe. (Be sure to check out another favorite pickle-y type of dip of mine: Creamy Fried Pickle Dip if that's what you're in the mood for.)

Finally, If you love to give homemade gifts from the kitchen, this chow chow relish also makes a really nice food gift for the holidays. Pair it with a bag of White Chocolate Christmas Chex Mix and everyone will surely appreciate such a thoughtful gift.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing:
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

Vidalia onion
cabbage
green tomatoes
red bell peppers
green bell peppers
kosher salt
granulated sugar
dry mustard
mustard seed
celery seed
ground turmeric
white vinegar

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Chopped red bell peppers inside a food processor with a metal pan of other vegetables off to the side.

First, cut the vegetables into large chunks and process separately in a food processor, chopping into small pieces.

Pouring salt into a large bowl of finely chopped vegetables.

Next, combine the mixture in a very large bowl. Sprinkle with the salt and stir. Refrigerate for at least 4 hours and up to overnight.

A yellow colored brine in a red handled pot for Southern Chow Chow with the salted vegetables in a colander off to the side.

Then, drain the vegetables. (Do not rinse.) Make the brine: Combine vinegar, seasonings, and sugar and bring to a boil in a large nonreactive pot. Reduce the heat to low and simmer for 10 minutes.

Filling jars with the chowchow that's in a red handled pot.

Finally, add the vegetables and return to a boil. Reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Transfer to sterilized jars. Seal with the lids. Either store in the refrigerator (let come to room temperature first) or use the canning method.

Hint: When using the food processor, pulse instead of puree. That'll help prevent the vegetables from becoming too small and turning into liquid.

Substitutions

Need some ingredient swap ideas? Here are some suggestions:

Vidalia onion - I love the extra sweetness from the Vidalia onion. You can also use a Maui onion or a Walla Walla onion. Or, a yellow onion will be fine too.
Peppers - Sweet red peppers and green peppers are perfect for this recipe. You can also switch things up by using a yellow and/or orange pepper. Feel free to use sweet mini peppers too.
White vinegar - Apple cider vinegar is another option for this recipe. It's darker in color but will lend a fruity flavor to the chow chow.

Variations

Here are some other ways to change up this recipe:

Pennsylvania Dutch - Change up the variety of vegetables and grab the fresh produce most often found in the Amish version. Use a combo of blanched cauliflower and carrots, corn, cooked kidney beans or lima beans, green beans, an onion, and a red bell pepper instead of the vegetables called for here.
Spicy - Add a jalapeño or two and some crushed red pepper flakes to give this chowchow some heat.
Herby - Add several sprigs of your favorite herbs to the jars when you pack them. Dill, oregano, and rosemary are all great options.

Equipment

Here's the equipment you'll need to make this recipe:

chef's knife
dry measuring cups
measuring spoons
liquid measuring cup
food processor
canning set (optional)
very large mixing bowl
large nonreactive pot
canning jars, lids, and rings

Storage

If you've made refrigerator chow chow, store in glass jars in the refrigerator for up to 4 months. If you've canned the chow chow, it can last, unopened, in a cool dark place for up to 1 year. You'll need to refrigerate it after it's opened.

This recipe doesn't freeze well. Upon thawing the relish will become watery.

Tasty Tip

Want to make this chow chow shelf-stable? Follow this easy canning method:

First, clean the lids and rings with soap and water and sterilize your jars in hot water. (Keep them in the hot water bath right up until you're ready to fill them.
Next, fill the hot jars with the hot chow chow, leaving about ½ inch headspace from the top of the jar. Wipe the lip and jars clean and seal with the lid and ring until tight.
Then, prepare a water bath canner. Use a jar lifter to lower the jars onto the rack in the canning pot of hot water. Make sure there's at least 1 inch of water above the jars. Bring to a boil and boil for 10 minutes.
Finally, remove the jars from the pot with the jar lifter onto a cooling rack. Cool to room temperature. To check if they've sealed, tap on the lid. If it makes a dull sound, it's sealed.

Frequently asked questions

What is the difference between chowchow and relish?

Chowchow is a type of relish, made from end-of-summer produce. Pickle relish is usually just made from pickled cucumbers and sometimes onions and peppers.

How do you eat chowchow relish?

This vegetable condiment is very versatile. Serve it over black-eyed peas, on a pulled pork sandwich, top hotdogs, mix it with cream cheese and sour cream and serve it as a dip, or use it to garnish deviled eggs. The possibilities are endless!

Is Amish or Pennsylvania Dutch chow chow the same as Southern chow chow?

Amish and Pennsylvania Dutch chow chows tend to have other vegetables besides green tomatoes, peppers, cabbage, and onion like carrots, cauliflower, and string beans. The brine also tends to be on the sweeter side.

What's the difference between chow chow and chutney?

Chutney has a spreadable consistency and chow chow is chunkier, like a salsa.

Why is it called chow chow?

The true origin of the name of this relish are unknown and debated. Some say that u0022chowu0022 resembles the French word for cabbageu002du002du0022chou.u0022 And when the Acadian people of Nova Scotia were expelled and moved to Louisiana, that's when chow-chow made its way to the South. Others say it originated from China via the Chinese railroad workers in the 1800s who made a similar relish.

What's the difference between chow chow and Piccalilli?

They're both very similar, and in fact, in early Southern cookbooks, what we know as chow chow was actually called piccalilli instead because it so closely resembles the British condiment. Piccalilli, however, has more mustard and contains more vegetables than chowchow.

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Pairing:

These are my favorite dishes to serve with this Chowchow Relish:

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