Chow Chow Recipe

A brown bowl filled with colorful diced vegetables, including yellow, green, and red pieces—likely Chow Chow Relish—sits on a wooden board with a blue and red background.

5 from 1 rating

A quick, small batch refrigerator chow chow, the classic sweet-and-tangy Southern relish with a spicy kick. No canning, ready in a day, made in a single jar.

Prep Time15

Cook Time15

Soaking Time4

Course: Condiment

Cuisine: American

Keyword: chow chow recipe

Servings: half cups

Calories: 56kcal

Author: Mike Hultquist

Ingredients

3 cups green cabbage finely chopped
2 green tomatoes (unripe) cored and finely chopped
1/2 sweet onion finely chopped
1 bell pepper red or green, seeded and finely chopped
1 jalapeño finely chopped (use serrano for more heat)
2 tablespoons salt for soaking
1 cup white vinegar
3/4 cup light brown sugar packed
1 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes adjust to taste

Instructions

Combine cabbage, green tomatoes, onion, bell pepper, and jalapeno in a large bowl. Add 2 tablespoons salt and toss well. Cover and refrigerate at least 4 hours, or overnight. This step pulls moisture out of the vegetables so the finished relish isn't watery.
Drain the salted vegetables in a colander, then rinse well under cool water to wash off excess salt. Drain again and press gently to squeeze out moisture. Set aside.
In a saucepan or pot, combine the vinegar, brown sugar, packed, celery seed, dry mustard, ground turmeric, ground ginger, ground allspice, and crushed red pepper flakes. Bring to a boil, then lower the heat and simmer about 3 minutes until the sugar fully dissolves.
Add the drained vegetables to the simmering brine. Return to a gentle boil, then simmer about 10 minutes, until the cabbage softens but still has a little bite. Taste and adjust the heat here - this is where you decide how spicy the batch turns out.
Pack the warm chow chow and the liquid into a clean quart jar. Let it cool, then refrigerate. It's good after a few hours but best after a day or two once the flavors settle. Keeps about 2 weeks in the fridge.

Notes

Heat level: One jalapeño keeps this mild-to-medium. Use a serrano, add a second pepper, or increase the red pepper flakes for more heat. Add a chopped habanero for a fiery version.
Green tomato swap: No green tomatoes? Firm tomatillos or a tart green apple plus an extra splash of vinegar work in a pinch, though the result will be slightly sweeter and softer.
Big batch for canning: Multiply everything by about 3.5 for roughly 7 pints. Pack hot into sterilized jars with 1/2 inch headspace and process in a boiling water bath for 10 minutes. Follow tested canning guidelines.

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