Southern Chow Chow

Chow chow turns ordinary backyard veggies into a zingy, bright relish that brings character to anything you pair it with. This down-home Southern favorite mixes crunchy cabbage, sour green tomatoes, mild onions, and vibrant peppers in a perfect sweet-sour combo that perks up beans, BBQ, and more—making it a must-have in Southern kitchens everywhere.

I stumbled upon chow chow at my grandma's dinner table, where this rainbow-colored mix showed up with almost every meal. When I wondered what it was, she just told me, "It's what makes boring food taste good." After whipping up my first batch with veggies from my backyard plot, I totally got what she was talking about.

Backyard-Fresh Components

• Cabbage forms the snappy foundation of classic chow chow—go with green types
• Green tomatoes give you tart punch and firm bite—worth looking for at local markets
• Vidalia onions add sweetness to counter the sharper parts—any sweet type works fine
• Bell peppers bring pops of color and gentle flavor—mix colors for a pretty look
• Pickling salt pulls out water and helps keep veggies fresh—skip table salt as it can make the relish look dull
• Apple cider vinegar makes the tangy base with light fruit hints
• White vinegar kicks in clean sharpness to the overall taste
• Sugar cuts the acid while also helping keep veggies fresh longer
• Mustard seeds and ready-made mustard offer that zippy taste and sunny yellow color
• Spices including turmeric, celery seed, and allspice add layers and richness

Pin it

Tasty Relish Making Steps

Vegetable Prep

Start by cutting all your veggies into tiny, matching bits—the smaller you cut, the smoother your final relish will be. Some folks like it chunky, others prefer it finely diced. Toss the cabbage, tomatoes, onions, and peppers in a big non-metal bowl, then scatter pickling salt on top. The salt pulls out extra moisture, packs in flavor and keeps your veggies nice and crisp.

Overnight Rest

Wrap your veggie mix and stick it in the fridge for at least 8 hours or through the night. This waiting time lets the salt do its job, drawing moisture from the veggies. The next day, you'll see lots of liquid in the bowl—pour it all off before moving on. This step really matters for getting that perfect relish texture.

Spice Infusion

In a big non-metal pot (stainless works great), lightly toast the mustard and celery seeds just till they smell good—about 60 seconds over medium-high heat. This quick heating lets out their oils and makes them more flavorful. Right away add both kinds of vinegar, sugar, prepared mustard, and all other spices, letting it come to a boil before turning down to simmer for 10 minutes. This makes a super tasty liquid that will change your veggies completely.

Final Cooking

Dump your drained veggie mix and crushed garlic into the simmering liquid, mixing everything together well. Let it bubble up for 5 minutes, then turn the heat to medium-low. Let it cook until it's as thick as you want—the veggies should still have some bite while soaking up all those bright flavors. Your kitchen will fill with amazing sweet, tangy, spicy smells as everything comes together.

Cooling Period

Take your finished chow chow off the heat and let it cool all the way in the pot. As it cools down, the flavors keep blending and getting better. Once it's room temp, put it in sealed containers for the fridge. You can try it right away, but it tastes way better after a day or two when the veggies fully soak up the liquid.

My great-aunt Mabel was known for her chow chow, which she said won top prizes at three county fairs. She kept her recipe secret until her 90th birthday, when she finally told the family. The mystery ingredient everyone tried to guess for years? A bit of peach brandy mixed into the liquid. While this version doesn't have her special touch, it takes me back to warm evenings on her porch whenever I make it.

Delicious Pairing Ideas

This go-to relish really shines when spooned over a simple dish of pinto beans or black-eyed peas, adding zip and depth. It works just as well on pulled pork sandwiches or hot dogs at your summer cookout. For a fun appetizer, dump some over a block of cream cheese with crackers on the side—the mix of tangy relish with smooth cheese creates a combo nobody can resist.

Tasty Twists

Give it some heat by swapping jalapeños or poblanos for part of the bell peppers—just don't forget to adjust the red pepper flakes too. For a sweeter mix that goes great with ham, throw in a cup of tiny-diced sweet apples with the veggies. Can't find green tomatoes? Try tomatillos instead with their natural sourness and sturdy texture.

Keeping It Fresh

This fridge version stays good up to a month in sealed containers. If you want it to last longer, you can use proper water bath canning methods, which makes it good for a year. The flavors actually get better during storage, so it's perfect to make ahead when you know busy times are coming.

Pin it

Smart Making Tips

• Try your food processor for quick veggie chopping, but go easy—you want small bits, not mush
• For best flavor, let your finished chow chow sit in the fridge at least a day before eating
• Collect cute jars throughout the year—homemade chow chow makes a wonderful present

My grandpa kept his personal jar of chow chow at the table always, and wouldn't touch beans without it. When my grandma tried serving beans without the relish one evening (she'd run out), he quietly stood up, grabbed his hat, and drove 20 miles to his sister's place to borrow a jar. That's the kind of love this simple topping creates in Southern homes—once you've tried beans with chow chow, plain beans just won't cut it anymore.

Frequently Asked Questions

→ What is Chow Chow all about?

It's a beloved Southern veggie mix, mainly cabbage, soaked in a sharp yet sweet pickling brine. Similar to piccalilli, it's a tasty topping for Southern classics.

→ Can I swap ingredients in it?

Totally! Every family tweaks it their way. Try adding carrots, cauliflower, or corn as substitutes. Just stick to the same overall amount of veggies.

→ What if I can't get green tomatoes?

If green ones aren't around, use tomatillos (peel them first) or firm, unripe red tomatoes. Or just add more cabbage or whatever veggie you like!

→ What dishes pair well with Chow Chow?

It’s traditionally eaten with staples like black-eyed peas, cornbread, or greens. But it's also awesome on burgers, hot dogs, sandwiches, or barbecue meats.

→ Why should veggies be marinated overnight?

Salting overnight pulls out water, keeping the crunch after cooking. It also makes the flavors more intense and balanced.

→ Can I make it less sweet?

You can. The sugar balances the vinegar, but reduce it by a third at first. Taste and adjust until you like it before sealing.