Old Fashioned Chow Chow
This Old Fashioned Chow Chow recipe is a tangy, sweet, and spicy Southern condiment that’s perfect for canning. Made from cabbage, peppers, onions, and carrots, it’s pickled with mustard seeds, celery seeds, turmeric, and vinegar for a flavorful relish. A versatile topping for grilled meats, cornbread, and beans, it’s a great way to bring the taste of the South to your kitchen all year long.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Category: Snack, Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Prepare the vegetables: Chop the cabbage, peppers, onions, celery, and carrots into small, uniform pieces.
- 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.
- Rinse and drain: After 1 hour, rinse the vegetables well under cold water to remove the salt. Drain thoroughly and set aside.
- 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 to a boil, stirring occasionally to dissolve the sugar.
- Add the vegetables: Once the brine is boiling, add the drained vegetables and stir well to combine.
- 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.
- Cool and store: Remove from heat and let cool to room temperature.
- Can the chow chow (optional): If preserving, pack the chow chow into sterilized jars, leaving ¼ inch of space at the top. Seal the jars and process in a boiling water bath for 10 minutes.
- Serve: Store canned chow chow in a cool, dark place or refrigerate for immediate use. Allow at least 24 hours for the best flavor.
Notes
- Chow chow gets better with time, so let it sit for at least 24 hours before eating.
- For a spicier chow chow, increase the crushed red pepper flakes or add sliced jalapeños.
- You can substitute apple cider vinegar for a milder tang.
- Can be stored in glass jars for up to a year when properly canned.
Find it online: https://avarecipe.com/old-fashioned-chow-chow/
