Old Fashioned Chow Chow

Why You’ll Love This Recipe

• Classic Southern flavor – A traditional, homemade recipe that brings the taste of the South to your kitchen.
• Versatile – Use as a topping for meats, sandwiches, or beans, or simply enjoy with crackers.
• Sweet, tangy, and spicy – The perfect balance of flavors that elevate any meal.
• Easy to make – A straightforward recipe that doesn’t require any fancy equipment.
• Perfect for preserving – This chow chow can be canned and enjoyed all year long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 small head of cabbage, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 cup celery, chopped
• 1 cup carrots, grated
• 1 ½ cups sugar
• 1 ½ cups vinegar
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1 tablespoon ground turmeric
• 1 teaspoon crushed red pepper flakes (optional for heat)
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Prepare the vegetables – Chop the cabbage, peppers, onions, celery, and carrots into small, uniform pieces.
2. Salt the vegetables – In a large bowl, combine the cabbage, bell peppers, onions, celery, and carrots. Sprinkle with salt, toss to coat, and let sit for 1 hour to draw out excess moisture.
3. Rinse and drain – After 1 hour, rinse the vegetables well under cold water to remove the salt. Drain thoroughly and set aside.
4. Cook the chow chow – In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
5. Add the vegetables – Once the brine is boiling, add the drained vegetables and stir well to combine.
6. Simmer – Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally. The vegetables should soften slightly but remain crisp.
7. Cool and store – Remove the pot from heat and allow the chow chow to cool to room temperature.
8. Can the chow chow – If you wish to preserve the chow chow for later use, pack it into sterilized jars, leaving about ¼ inch of space at the top. Seal the jars and process in a boiling water bath for 10 minutes.
9. Serve – Store the chow chow in a cool, dark place if canned, or keep it refrigerated for immediate use. Let the flavors meld for at least 24 hours before serving for the best taste.

Servings and Timing

• Servings: Makes about 4-5 pint-sized jarspint-size
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes (including cooling and canning)

Variations

• Spicy Chow Chow – Increase the amount of crushed red pepper flakes for more heat or add sliced jalapeños to the mix.
• Sweet Chow Chow – For a sweeter flavor, increase the sugar to 2 cups or add a small amount of honey.
• Vinegar-Free Version – Substitute the vinegar with apple cider vinegar for a milder, more subtle tang.
• Add Garlic – For extra flavor, add minced garlic to the brine while simmering.
• Chunkier Chow Chow – Chop the vegetables into larger pieces if you prefer a chunkier texture.

Storage/Reheating

• Room Temperature: If you’ve canned the chow chow, store the sealed jars in a cool, dark place for up to 1 year.
• Refrigerator: Opened jars should be kept in the refrigerator for up to 2-3 weeks.
• Freezer: Chow chow is best stored in jars or containers that can be properly sealed. Freezing may alter the texture but is an option for short-term storage.
• Reheating: The chow chow doesn’t need to be reheated before serving but can be gently warmed if preferred.

FAQs

How long does chow chow need to sit before eating?

To let the flavors fully develop, allow the chow chow to sit for at least 24 hours before eating. It gets better with time!

Can I use other vegetables in chow chow?

Yes! You can include vegetables like green beans, cauliflower, or okra in place of or alongside the cabbage, peppers, and carrots.

Can I make this recipe without canning it?

Yes, you can simply refrigerate the chow chow and enjoy it fresh. It will last for up to 2-3 weeks in the fridge.

What is chow chow typically served with?

Chow chow is commonly served with beans, cornbread, fried chicken, or grilled meats. It’s also delicious on sandwiches and hot dogs.

Can I adjust the sweetness of the chow chow?

Absolutely! Adjust the sugar to your preference for a sweeter or less sweet chow chow. Start with the base recipe and add more sugar if desired.

How do I prevent my chow chow from becoming too watery?

Salting the vegetables and allowing them to sit for an hour helps draw out excess moisture before you cook them. Be sure to drain the vegetables well before cooking.

Can I use a different type of vinegar?

Yes, you can use apple cider vinegar or white vinegar. The flavor may change slightly depending on the type of vinegar used.

Can I store chow chow in plastic containers?

It’s best to store chow chow in glass jars or containers, as plastic can sometimes retain odors or affect the taste over time.

How do I make chow chow spicier?

Add more crushed red pepper flakes or even some sliced hot peppers (like jalapeños) to the recipe for more heat.

Can I reduce the sugar in this recipe?

Yes, you can adjust the sugar to your taste. If you prefer a less sweet relish, reduce the amount of sugar, but keep in mind it helps balance the acidity of the vinegar.

Conclusion

Old Fashioned Chow Chow is a must-try recipe for anyone who enjoys Southern cuisine. This tangy and spicy relish adds incredible flavor to your meals and can be made in large batches for long-term enjoyment. Whether served alongside meats, beans, or sandwiches, this homemade chow chow will become a family favorite that can be enjoyed year-round. Try it today and taste the tradition!

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