What is Chow Chow?
This robust relish recipe is an extremely southern dish. It is often served with pulled pork sandwiches, sausages, burgers, and sandwiches and as an accompaniment to cheese and crackers. I first experienced Chow Chow relish in South Carolina, and it is quite popular there. However, it was originally created in Louisiana where the French word “chou” means cabbage. Chow chow is a distinct combination of what makes a tangy relish or a perky vinegar-based slaw recipe really delicious… It’s hard to describe, but imagine if sweet relish and sauerkraut had a baby. Although cabbage is the largest ingredient in quantity, the flavor comes from perky, unripe green tomatoes, sweet onion, peppers, and spices. Chow chow is a great recipe to can in a water bath for later use. You can also keep it in the refrigerator and enjoy it for a couple of weeks—although I doubt it will last that long! It’s great to pull out any time of year when you need to give a dish a little perky dollop of something sweet and tangy!
Ingredients You Need
Green cabbage – finely chopped Unripe green tomatoes – cored and finely chopped Sweet onion – peeled and finely chopped Bell peppers – green and red, seeded and finely chopped; for extra spice add jalapenos Salt – to draw the moisture out from the veggies White vinegar – tangy acid essential to quick-pickle the veg Light brown sugar – a nice mellow sweetness to balance the vinegar Spices – celery seeds, dry mustard or mustard seeds, ground ginger, ground allspice, dried dill, and crushed red pepper flakes
How to Make Chow Chow
Finely chop all the fresh produce. If you prefer, you can chop in a food processor, but make sure not to over-process the veggies. Set out a extra large mixing bowl and add the chopped cabbage and green tomatoes. Then add onion, bell peppers, and salt. Mix well. Cover the large bowl, allow the vegetables to season, and soak for at least 4 hours or overnight. Once the chow chow vegetable blend has had time to soak, drain off the excess liquid. Set a 6 to 8-quart sauce pot or large saucepan on the stovetop. Add the vinegar, brown sugar, and all herbs and spices. Bring the mixture to a boil on medium heat. Then, lower the heat and allow the liquid to simmer for 10 minutes. Carefully pour the chopped vegetables into the simmering liquid. Stir and simmer for another 10 minutes until the cabbage and peppers are very soft. Ladle the warm chow chow and liquids into 7-pint jars or 14-cup jars. If canning, leave at least ½ inches of open space below the rims of the jars. Wipe the lids with a clean, dampened cloth and screw the lids on tight while the chow chow relish is hot to seal. If not canning, store your chow chow relish in the refrigerator for up to 2 weeks.
Easy Canning Instructions
It is not essential for this chow chow recipe, but properly canning will allow you to store the jars without refrigeration for several years. If canning, set a large clean pot of water over the stovetop and bring it to a boil. Once boiling, gently lower the filled jars of chow chow relish into the boiling water. Ensure they are fully covered by at least 1 inch of water on top. Simmer the jars for 10 minutes. Use tongs to carefully lift the jars out of the boiling water. Allow them to cool to room temperature. Then label and store the shelf-stable jars at room temperature for 1-5 years. It’s best to store them in a cool, dark place.
Looking for More Fabulous Condiment Recipes? Be Sure to Try:
Pomegranate Apple Cranberry Old-Fashioned Tomato Jam Pickled Green Tomatoes Giardiniera Pickled Vegetables Refrigerator Bread and Butter Pickles
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