The Best Old-Fashioned Chow Chow Recipe for Home Pickling Joy

Southern kitchens buzz with excitement over this old-fashioned chow chow that connects generations through vibrant preserved vegetables.

Grandmothers passed down secret techniques for crafting these tangy pickle relishes.

Crisp cabbage, peppers, and green tomatoes form the heart of this traditional condiment.

Nostalgic flavors dance across taste buds, bringing memories of summer harvests and farmhouse pantries.

Precise chopping and careful seasoning create a condiment that sings with authentic homestyle charm.

Pickled vegetables shimmer with a blend of sweet and tart notes that complement grilled meats and sandwiches.

We invite you to experience this classic Southern treasure that turns simple ingredients into culinary magic.

Ingredients Found in Old-Fashioned Chow Chow

• Cabbage, Green Tomatoes, Bell Peppers, Onion: Crisp base vegetables that give texture and traditional southern flavor. Choose firm and fresh produce without blemishes.

• White Vinegar, Sugar: Creates tangy and sweet pickling foundation. Use white distilled vinegar for classic taste and granulated sugar for balanced sweetness.

• Mustard Seeds, Celery Seeds, Turmeric, Ginger, Red Pepper Flakes, Black Pepper: Aromatic spices that provide warm, complex flavor profile. Select whole spices for deeper taste and fresh ground options for maximum potency. Can adjust heat level with red pepper flakes.

• Kosher Salt, Cornstarch: Salt helps draw moisture from vegetables and cornstarch creates desired consistency. Use pure kosher salt without additives and cornstarch for smooth thickening.

• Cold Water: Used for rinsing and potential cornstarch mixture. Filtered water recommended for clearest flavor.

Chow Chow Prep the Old-Fashioned Pickling Way

Step 1: Prepare Vegetable Mixture

• Chopped cabbage
• Diced green tomatoes
• Sliced bell peppers
• Minced onion

Sprinkle kosher salt over the vegetables and mix thoroughly.

Let the mixture rest for three hours, allowing excess moisture to release.

Step 2: Rinse and Drain Vegetables

After three hours, pour the vegetable mixture into a colander.

Rinse under cold running water to remove excess salt.

Gently press down to squeeze out additional liquid.

Step 3: Create Tangy Pickling Liquid

• White vinegar
• Granulated sugar
• Mustard seeds
• Celery seeds
• Turmeric
• Fresh ginger
• Red pepper flakes
• Ground black pepper

Bring the mixture to a rolling boil over medium-high heat.

Stir occasionally until sugar completely dissolves.

Step 4: Simmer Vegetable Medley

Add the drained vegetable mixture to the bubbling liquid.

Stir and let simmer for 20-30 minutes until vegetables become tender and flavors mingle.

For a thicker texture, create a quick cornstarch slurry by mixing cornstarch with water and stirring into the mixture during the final cooking minutes.

Step 5: Cool and Preserve

Remove the saucepan from heat and allow the chow chow to cool to room temperature.

Carefully transfer the mixture into sterilized glass jars.

Seal tightly and refrigerate for up to two weeks.

For extended preservation, process jars in a boiling water bath.

Old-Fashioned Chow Chow Tips for Tangy Results

• Let vegetables sit with salt for 3 hours to extract excess moisture, ensuring a crisp and flavorful chow chow with reduced wateriness.
• Thoroughly rinse and press vegetables after salting to remove salt and maintain balanced seasoning without overwhelming brininess.
• Cook vegetables in vinegar mixture for 20-30 minutes to allow spices and ingredients to blend, creating a harmonious and rich taste profile.
• Add cornstarch slurry during final cooking minutes to thicken the chow chow, adjusting consistency for perfect spreadability and preservation.
• Use sterilized jars and refrigerate for two weeks, or process in hot water bath for extended shelf life, maintaining freshness and food safety.

Store Old-Fashioned Chow Chow

• Transfer cooled chow chow to airtight glass containers and store in the refrigerator for up to 2 weeks. Ensure jars are clean and sealed tightly to maintain freshness.
• Portion chow chow into freezer-safe containers, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Gently warm chow chow in a saucepan over low heat, stirring occasionally. Avoid high temperatures to prevent texture breakdown. Heat only the amount you plan to consume.
• Inspect for any signs of spoilage like odd smell, mold, or color changes before consuming. Discard if any unusual characteristics are detected.

Pairing Tips for Old-Fashioned Chow Chow

• Pair with Southern Comfort Classics: Grilled pulled pork sandwiches complement the tangy, bright chow chow perfectly, balancing its zesty pickled flavor with rich, smoky meat.
• Craft Beer Companion: Choose a crisp, hoppy pale ale or amber lager that cuts through the relish's acidity and matches its bold, complex spice profile.
• Elevate Cheese Boards: Serve alongside sharp aged cheddar, creamy goat cheese, and robust blue cheese to highlight the chow chow's vibrant vegetable medley and piquant undertones.
• BBQ Side Kick: Match with slow-smoked brisket or grilled chicken, letting the condiment's vinegary punch refresh and enhance the hearty protein's deep flavors.

Chow Chow Additions and Ingredient Swaps

• Low-Sodium Version: Replace kosher salt with a minimal amount of salt substitute or herbs like dried parsley for flavor without sodium. Use apple cider vinegar with lower acidity to reduce salt content.
• Keto-Friendly Adaptation: Swap out sugar with monk fruit sweetener or stevia. Increase low-carb vegetables like cauliflower and reduce higher-carb ingredients such as bell peppers to maintain ketogenic macronutrient ratios.
• Vegan Pickle Relish: Eliminate any potential animal-based ingredients. Use coconut sugar instead of white sugar and ensure all spices are plant-based. Add extra turmeric for depth and color replacement.
• Nightshade-Free Alternative: Remove bell peppers and red pepper flakes. Substitute with zucchini or kohlrabi for crunch. Use white pepper instead of black pepper to maintain spice profile while avoiding nightshade ingredients.

FAQs

• What is chow chow?

Chow chow is a traditional Southern pickled vegetable relish made with a mix of chopped vegetables like cabbage, green tomatoes, onions, and peppers, preserved in a tangy, sweet-and-sour vinegar mixture.

• Is chow chow spicy?

The spice level can be adjusted by adding red pepper flakes. Traditional recipes are mild, but you can customize the heat to your preference by increasing or decreasing the amount of red pepper flakes.

• What do I use chow chow for?

Chow chow is a versatile condiment used as a topping for hot dogs, hamburgers, pulled pork, beans, grilled meats, and as a side relish for Southern-style meals like barbecue and fried foods.

• Can I make chow chow with different vegetables?

Yes, while traditional recipes use specific vegetables, you can experiment with seasonal vegetables like cauliflower, carrots, or zucchini. Just maintain a similar chopping size and texture for best results.

Chow Chow That Adds Zing To Every Southern Spread

• Preserve Family Heritage: This old-fashioned chow chow recipe connects you with traditional Southern cooking techniques passed down through generations, allowing you to recreate a nostalgic culinary experience right in your kitchen.
• Quick Preserve Creation: Easily prepare this tangy condiment in under two hours, with most time spent letting vegetables rest and develop flavor, making it perfect for busy home cooks wanting to create something special.
• Versatile Flavor Booster: Use this zesty chow chow as a condiment for grilled meats, sandwiches, or as a vibrant side dish that adds crunch and bright flavor to multiple meal types, enhancing your dining experience with minimal effort.
• Customizable Spice Level: Adjust the red pepper flakes to control the heat intensity, allowing you to create a version that suits your family's taste preferences while maintaining the classic chow chow profile.

Old-Fashioned Chow Chow Recipe

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4.6 from 21 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Nostalgic Southern “old-fashioned chow chow” brings generations of family flavor to your table. Crisp pickled vegetables mingle with tangy spices, creating a rustic condiment that connects culinary traditions and warms kitchen memories.

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Ingredients

Scale 1x2x3x

Vegetables:

• 4 cups (946 ml) cabbage (shredded)
• 2 cups (473 ml) green tomatoes (chopped)
• 1 cup (237 ml) bell peppers (chopped, mix of green and red)
• 1 medium onion (chopped)

Seasoning and Spices:

• 1/2 teaspoon ground turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)

Liquid and Thickening Ingredients:

• 1/4 cup (59 ml) kosher salt (for soaking)
• 2 cups (473 ml) apple cider vinegar
• 1 1/2 cups (355 ml) sugar
• 2 tablespoons cornstarch (optional, for thickening)

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Instructions

1. In a generously sized mixing vessel, amalgamate chopped cabbage, sliced green tomatoes, diced bell peppers, and minced onion. Liberally dust with kosher salt and thoroughly incorporate, allowing the mixture to rest for approximately three hours to extract excess moisture.
2. Post resting period, thoroughly rinse the vegetable ensemble under chilled water to eliminate surplus salt. Meticulously press out remaining liquid using a robust colander or clean kitchen towel.
3. Craft the pickling liquid by combining vinegar, granulated sugar, aromatic mustard seeds, fragrant celery seeds, vibrant turmeric, zesty ginger, optional fiery red pepper flakes, and freshly ground black pepper in a capacious saucepan.
4. Elevate the liquid mixture to a rolling boil over medium-high thermal intensity, continuously stirring until sugar dissolves completely and spices intermingle harmoniously.
5. Introduce the previously drained vegetable medley into the bubbling liquid, stirring diligently to ensure comprehensive integration of flavors and textures.
6. Reduce thermal intensity and allow the mixture to gently simmer for 25-35 minutes, enabling vegetables to tenderize and flavors to meld cohesively. Optional: For enhanced viscosity, whisk cornstarch with minimal water and incorporate during final cooking moments.
7. Extinguish heat source and permit chow chow to cool naturally to ambient temperature, then transfer into sterilized preservation containers. Refrigerate for immediate consumption or process via water bath method for extended preservation.

Notes

• Salt strategically draws out excess moisture, ensuring a crisp and flavorful pickle-like texture that prevents soggy vegetables.
• Rinse vegetables thoroughly after salting to remove excess salt, maintaining a balanced and not overly salty taste profile.
• Adding cornstarch creates a thicker, more cohesive chow chow that clings beautifully to each vegetable piece, enhancing overall mouthfeel.
• Experiment with spice levels by adjusting red pepper flakes, making the recipe adaptable for those who enjoy mild or spicier condiments.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Snacks, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 110
• Sugar: 18 g
• Sodium: 860 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg