Chow Chow Recipe (Spicy Small Batch)

This chow chow recipe is my small batch, spicy take on the classic Southern relish, sweet and tangy with a bit of chili pepper kick. You make it in a single jar, it's ready in a day, and there's no canning required. Just chop, soak, simmer, and chill.

If you've never had it, chow chow is one of those Southern staples you'll find served with pinto beans or piled onto a hot dog. Once you taste it, you start putting it on everything. My recipe keeps all the classic sweet-tangy flavor it's known for, but I lean a bit more into the heat, because that's how we do things at Chili Pepper Madness. Plus, Southern people tend to like a bit of a kick. However, you control exactly how spicy it turns out, from a gentle warmth to a serious burn.

Best part? This is a refrigerator relish. No mason jars by the case, no water bath, no all-day project. One quart jar and you're done. I'll show you how to scale it up for canning at the end if you want to put some away, but let's start small, my friends, so you can enjoy it when you want it.

What Is Chow Chow?

Chow chow is a pickled vegetable relish with roots in Southern and Appalachian cooking, traditionally made to use up the last of the garden before frost. It's made with finely chopped vegetables, most often green cabbage, unripe green tomatoes, onion, and bell peppers, all pickled together in a sweet and tangy spiced brine.

People ask whether chow chow is a vegetable, and the short answer is that it's a relish made from vegetables. Think of it as a vegetable heavy version of pickle relish. Where sweet relish is all cucumber, chow chow packs in cabbage, tomatoes, onions, and peppers. You'll get more complex flavor and a satisfying crunch. Every family has its own version, and this one is mine, with chilies front and center.

Let me show you how to make it.

Chow Chow Ingredients

Here's what goes into my small batch. Exact measurements are in the recipe card below.

• Green cabbage. The relish backbone, gives it the crunch factor. Classic addition.
• Green tomatoes. Unripe tomatoes add tang and a firm bite. This is what makes chow chow taste like chow chow. So perfect for using up green tomatoes just before the frost.
• Sweet onion. Nicely rounds out the flavors.
• Bell pepper. Red or green, for color and extra fresh crunch.
• Jalapeño. This is where my version stand out. A fresh jalapeño fits right in for a touch of spicy heat and vibrancy. Want more heat? Reach for a serrano, or read the heat section below.
• Salt. It pulls water out of the vegetables so your relish stays crisp instead of watery.
• Vinegar. Main component of the pickle brine. Use white vinegar for classic or apple cider vinegar for more tang factor.
• Light brown sugar. Balances and mellows out the acidity of the vinegar.
• The spice blend. Celery seed, dry mustard, turmeric, ground ginger, allspice, and crushed red pepper flakes. Just good, old-fashioned flavor. The turmeric also gives it the golden color. These are classic chow chow spices, but you can easily adjust.

How to Make Chow Chow

Chop and salt the vegetables. Finely chop your cabbage, green tomatoes, onion, bell pepper, and jalapeño, then toss it all in a big bowl with the salt. Cover it and let it sit in the fridge for at least 4 hours, or overnight if you can. Don't skip this. The salt draws out excess moisture, and it's the difference between crisp relish and a soggy one.

Drain and rinse. Pour the salted vegetables into a colander, rinse them well under cool water to wash off the salt, then drain again and press gently to squeeze out the extra liquid.

Make the brine. In a saucepan, combine the vinegar, brown sugar, and all of the spices. Bring it to a boil, then lower the heat and let it simmer for about 3 minutes, until the sugar fully dissolves. Your kitchen is going to smell amazing right about now.

Simmer the vegetables. Add the drained vegetables to the simmering brine, bring it back to a gentle boil, and simmer for about 10 minutes, until the cabbage softens but still holds a little bite. Taste it here. This is where you decide how spicy the batch runs.

Jar and chill. Pack the warm chow chow and the liquid into a clean quart jar, let it cool, and refrigerate. It's good after a few hours, but it's really at its best after a day or two once the flavors settle in. BOOM. Homemade chow chow.

Adjusting the Heat

This is Chili Pepper Madness, so let's talk about dialing it up the heat factor.

• Mild to medium. Stick with a single jalapeño, or seed it first for just a touch of warmth.
• Hot. Swap in a serrano, add a second pepper, or bump up the crushed red pepper flakes.
• Fiery. Add a chopped habanero to the mix. For reference on where these land on the heat scale, check out my Scoville Scale guide.

You can also stir in a splash of your favorite hot sauce at the end if you want extra heat without changing the texture. This always works great.

Serving Suggestions

Chow chow is an incredibly versatile condiment. You'll find so many ways to enjoy it. Here's how I like to use it:

• Spooned over a bowl of pinto beans or black-eyed peas, the classic Southern way.
• On a charcuterie board for a sweet-tangy addition. It's great with cheese and meats on a cracker.
• Piled onto a pulled pork sandwich. It's fantastic with my easy Smoked Pulled Pork.
• On hot dogs, brats, and sausages.
• Along with Oven Baked Ribs or any BBQ plate.
• Stirred into chicken salad, homemade tartar sauce, or homemade remoulade.
• 3 words: Spicy Deviled Eggs!

Storage Information

Keep your chow chow in an airtight jar in the refrigerator for about 2 weeks. Make sure the vegetables stay submerged in the brine, since that liquid is what keeps them crisp and preserved. Always use a clean spoon when you dip in to avoid spoilage.

The flavor actually gets better as everything melds, so a jar that's been sitting is often better than a fresh one.

Can you freeze chow chow? I don't recommend it. Freezing breaks down the cell walls in the veggies and you'll wind up with soft, watery relish with no crunch.

If you want to store it longer than a couple of weeks, can it using the instructions below.

Making a Big Batch for Canning

Want to preserve some for later? This recipe scales nicely. Multiply every ingredient by about 3.5 and you'll wind up with roughly 7 pints, a proper canning batch.

To can it, pack the hot chow chow into sterilized pint jars, leaving 1/2 inch of headspace, and wipe the rims clean. Screw on the lids finger-tight, then process the jars in a boiling water bath, fully submerged under at least an inch of water, for 10 minutes. Carefully lift them out and let them cool undisturbed. Once the lids seal (they'll stay pressed down when you push the center), your chow chow is shelf-stable for up to a year. Always follow current, tested canning guidelines for safety.

That's it, my friends. I hope you enjoy this classic Southern chow chow recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

More Relish Recipes to Try

• Hot Pepper Relish
• Sweet Pepper Relish
• Ajvar (Serbian Roasted Red Pepper Relish)
• Green Tomato Relish
• Candied Jalapenos
• Also see my Pickled Pepper Recipes and More

Frequently Asked Questions

What is chow chow made of?

Chow chow is made from finely chopped vegetables, most commonly green cabbage, unripe green tomatoes, onion, and bell peppers, pickled in a sweet and tangy spiced vinegar brine. My version adds fresh chili peppers for heat.

What does chow chow taste like?

It's sweet, tangy, and a little tart, with a crunchy texture and a warm, savory spice blend. Mine finishes with a chili pepper kick that you can adjust to taste.

Can I use ripe tomatoes instead of green tomatoes?

You can, but green tomatoes are traditional for a reason. They're firmer and tangier. Ripe tomatoes will make the relish softer and a bit sweeter. In a pinch, firm tomatillos or even a tart green apple with an extra splash of vinegar will get you close.

What do you eat chow chow with?

Classic pairings include pinto beans, black-eyed peas, hot dogs, sausages, and pulled pork. It's also great on burgers, tacos, and cheese boards, or stirred into salads and sauces.