Welcome to the heart of my kitchen! Today, I’m sharing a recipe that’s been a staple in southern households for generations: chow chow. This vibrant, tangy, sweet, and sometimes spicy relish is the perfect way to elevate everyday meals, preserve summer’s bounty, and impress your friends with a truly unique homemade condiment. This chow chow relish recipe is a must-try for its versatility. Whether you’re familiar with chow chow or this is your first time hearing about it, I promise you’ll fall in love with its versatility and bold flavor.
This chow chow recipe is easy to follow, packed with helpful tips, and customizable to suit your taste. So let’s dive into the world of pickling, canning, and creating a southern condiment that will quickly become a family favorite.
Key Takeaways
- Chow chow is a zesty pickle relish made from a mix of chopped vegetables, including green tomato, cabbage, and bell pepper, flavored with a tangy vinegar base and aromatic spices.
- This recipe walks you through the preparation, cooking, and water bath canning process for long-term storage.
- The relish is incredibly versatile and can be used on everything from hot dogs and burgers to beans, cornbread, and even cheese boards.
- With step-by-step instructions and creative variations, you can make this recipe your own.
What Is Chow Chow Recipe and Its History?
What Is Chow Chow?
So, what exactly is chow chow? It’s a type of pickle relish made from a medley of finely chopped vegetables like green tomatoes, cabbage, celery, and bell peppers, all simmered together in a flavorful brine of vinegar, sugar, and spices. The result is a tangy, slightly sweet, and often spicy condiment that can transform even the simplest dishes into something extraordinary.
What makes chow chow stand out is its incredible versatility. It’s not just a topping or side—it’s a way to preserve the essence of fresh summer produce and enjoy it all year long. From adding a dollop to your favorite beans to serving it on hot dogs, this southern relish is truly a culinary chameleon.
A Peek into the History of Chow Chow
Origins of Chow Chow
The history of chow chow is as colorful as the dish itself. While its exact origins are debated, some believe it was brought to the southern United States by Acadian settlers (the French Canadians known as Cajuns).
Global Influences
Others suggest it has Chinese influences, with laborers introducing similar pickled vegetable techniques.
A Southern Tradition
Over time, chow chow evolved into a uniquely southern tradition, cherished for its ability to stretch the harvest and reduce waste. In the past, families would use chopped vegetables that were left over from the growing season, creating a dish that was not only practical but also packed with flavor. Today, it’s celebrated as a quintessential part of southern cuisine—a true labor of love that connects us to the resourcefulness of generations past.
Ingredients and Preparation
Making chow chow relish at home is easier than you think. This chow chow relish recipe uses a few fresh ingredients, some pantry staples, and the right tools to craft jars of this delicious condiment.
Ingredients You’ll Need
Here’s what you’ll need to make a batch of chow chow Recipe :
- 5 cups green tomato, finely chopped
- 3 cups green cabbage, shredded
- 2 cups bell pepper, diced (mix red, green, and yellow for extra color)
- 1 cup celery, diced
- 2-3 hot peppers, finely chopped (jalapeños or serranos work well)
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seed
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons salt
Essential Tools
- Food processor or a sharp knife for chopping vegetables
- Large saucepan for cooking the relish
- Colander to drain salted vegetables
- Water bath canner or a large pot for processing jars
- Canning tools like jar lifters, lids, and rings
Step 1: Prepping the Vegetables
The foundation of a great chow chow lies in its vegetables. Start by washing everything thoroughly. Then, using a food processor or a knife, finely chop the green tomato, green cabbage, bell peppers, celery, and hot peppers. Aim for consistent, small pieces to ensure even cooking.
Once the vegetables are chopped, place them in a colander and sprinkle with salt. This step isn’t just for seasoning—it draws out excess moisture, giving your relish the perfect texture. Let the vegetables sit overnight or for at least 8 hours.
Step 2: Cooking the Chow Chow
After the vegetables have rested, rinse them well to remove the salt and pat them dry. Transfer them to a large saucepan, and add the sugar, vinegar, and spices: mustard seed, turmeric, celery seed, and crushed red pepper flakes. Give everything a good stir to combine.
Place the saucepan over medium heat, and bring to a boil, stirring occasionally to dissolve the sugar. Once the mixture boils, reduce the heat to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
Variations to Customize Your Chow Chow
One of the joys of making chow chow is how adaptable it is. Here are a few ideas to personalize your recipe:
- Turn Up the Heat: Add more hot peppers or increase the crushed red pepper flakes for an extra kick.
- Make It Sweeter: If you prefer a milder flavor, adjust the sugar to suit your taste.
- Experiment with Vegetables: Incorporate other chopped vegetables like carrots, zucchini, or even corn for a unique twist.
- Add a Citrus Note: A splash of lemon or orange juice can brighten the flavor.
Storing and Canning: Keeping Chow Chow Fresh
Canning is the best way to ensure your chow chow relish stays fresh for months. Follow these steps in this chow chow relish recipe for successful preservation:
Step-by-Step Canning Process
- Sterilize your jars: Boil the jars in a large pot of water for at least 10 minutes.
- Fill the hot jars with the cooked chow chow mixture, leaving 1 inch of headspace at the top of the jar.
- Wipe the rims of the jars clean, and secure the lids and rings.
- Place the filled jars in a water bath canner, ensuring they’re covered by at least 1 inch of water.
- Process the jars in boiling water for 10 minutes.
- Carefully remove the jars and let them cool completely on a towel.
Storage Tips
Once cooled, store your jars of chow chow relish in a cool, dark place. Properly canned jars will last up to a year, so you can enjoy your homemade southern condiment long after summer has passed.
Serving Suggestions
Chow chow isn’t just a garnish; it’s a game-changer. Here are some of the best ways to use it:
- Classic Pairings: Top hot dogs, burgers, or sandwiches with a spoonful of chow chow for a tangy kick.
- Southern Comfort: Serve it alongside beans, cornbread, or roasted meats for a traditional southern meal.
- Party Perfect: Spread it over cream cheese and serve with crackers for an easy, crowd-pleasing appetizer.
- Creative Twists: Add it to potato salad, deviled eggs, or tacos for a unique twist.
FAQs
How long does chow chow last?
Properly canned chow chow can last up to a year when stored in a cool, dark place. Once opened, refrigerate and use within a month.
Do I have to use green tomatoes?
Green tomatoes are traditional, but you can substitute red tomatoes if needed. Just be aware that red tomatoes may result in a softer texture.
Can I freeze chow chow instead of canning?
Yes! After cooking, let the mixture cool and store it in freezer-safe containers. It will last up to 3 months in the freezer.
What is the difference between chow chow and piccalilli?
Both chow chow and piccalilli are types of pickled relishes, but they have distinct differences:
- Ingredients: Chow chow typically includes vegetables like green tomatoes, cabbage, and bell peppers, while piccalilli often features cauliflower, green beans, and other vegetables.
- Flavor Profile: Piccalilli is known for its spicier flavor, often incorporating mustard and turmeric, whereas chow chow tends to be milder and sweeter.
- Regional Variations: Chow chow is a staple in Southern U.S. cuisine, whereas piccalilli has British origins and variations in the Northeastern U.S.
These differences highlight the unique characteristics of each relish, making them suitable for various culinary applications.
Can I make chow chow without canning it?
Yes, you can make chow chow without traditional canning methods:
- Refrigerator Method: After preparing the chow chow, allow it to cool, then transfer it to airtight containers and store in the refrigerator.
- Shelf Life: When stored properly in the refrigerator, chow chow can last for up to 4 months.
This method is convenient if you plan to consume the relish within a few months and prefer to avoid the canning process.
Is chow chow the same as sauerkraut?
No, chow chow and sauerkraut are different:
- Ingredients: Sauerkraut is made solely from fermented cabbage, while chow chow is a mix of various chopped vegetables.
- Preparation: Sauerkraut undergoes fermentation, giving it a distinct sour taste, whereas chow chow is pickled in a vinegar-based brine.
These differences result in unique flavors and textures for each condiment.
Can I freeze chow chow relish?
Yes, you can freeze chow chow relish:
- Freezing Method: Place the cooled chow chow into freezer-safe containers, leaving some space at the top for expansion.
- Shelf Life: Frozen chow chow can be stored for up to 3 months.
- Thawing: When ready to use, thaw the chow chow in the refrigerator overnight.
Keep in mind that freezing may slightly alter the texture of the vegetables.
What are some common uses for chow chow?
Chow chow is a versatile condiment that can enhance various dishes:
- Topping: Add it to hot dogs, burgers, or sandwiches for a tangy kick.
- Side Dish: Serve alongside beans, cornbread, or fried fish.
- Ingredient: Mix into potato salad, deviled eggs, or coleslaw for added flavor.
Its sweet and tangy profile complements a wide range of foods, making it a staple in many Southern households.
With this southern chow chow recipe, you’re not just making a condiment—you’re creating a piece of culinary heritage that’s as delicious as it is meaningful. Enjoy every bite!