Chow Chow Recipe + Video

Glass jar of southern chow chow. The lid is off and to the right side, a metal spoon is in the jar showing a scoop to camera.

5 stars (4 reviews)

Tangy, sweet and spicy chow chow is simply irresistible! This easy relish recipe makes the most vibrant chow chow slaw that is delicious on sandwiches and with your favorite Southern dishes.

Prep Time1

Cook Time20

Total Time1 20

Course: Condiment, Side Dish

Cuisine: American, Southern

Servings: servings (14 cups total)

Calories: 53kcal

Author: Sommer Collier

Ingredients

1 small green cabbage finely chopped (8-10 cups)
5 unripe green tomatoes cored and finely chopped (6 cups)
1 extra-large sweet onion finely chopped (4-5 cups)
2 red bell peppers seeded and finely chopped (2 cups)
2 green bell peppers seeded and finely chopped (2 cups)
½ cup salt
4 cups white vinegar
2 ½ cups light brown sugar packed
1 tablespoon celery seeds
1 tablespoon dry mustard
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon dried dill
½ -1 teaspoon crushed red pepper

US Customary - Metric

Instructions

Finely chop all the fresh produce. Set out a very large mixing bowl. Combine the chopped cabbage, green tomatoes, onion, bell peppers, and salt. Mix well. Then cover and 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 on the stove top. Add the vinegar, brown sugar, and all herbs and spices. Bring the mixture to a boil. 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 another 10 minutes until the cabbage and peppers are very soft.
Pack the warm chow chow and liquids into 7 pint jars or 14 cup jars. Make sure to leave at least ½ inch of open space on top if canning. Screw the lids on tight while the chow chow is hot.
If canning, set a large clean pot of water over the stovetop and bring to a boil. Once boiling, gently lower the jars of chow chow into the boiling water making sure they are fully covered by at least 1 inch of water on top. Simmer the jars for 10 minutes. Then use tongs to carefully lift the jars out of the boiling water. Allow them to cool to room temperature. Then label and store at room temperature for at least one year.
If not canning, store in the refrigerator for up to 2 weeks.

Video

Notes

If not canning, refrigerate and enjoy within 2 weeks.

Nutrition