Chow Chow Recipe – Southern Relish Made Easy

Chow chow is a beloved Southern relish, and it’s perfect for brightening up any meal. This tangy, slightly spicy condiment is made from a medley of vegetables like tomatoes, onions, and peppers, all simmered together with vinegar and spices to create a flavor-packed preserve. Whether you’re new to making chow chow, or you’re a seasoned pro looking for a new twist on the classic recipe, this article will guide you through every step. We’ll first explore how to prepare, can, and serve chow chow, and provide helpful tips for creating the perfect batch. Additionally, we’ll dive into the different variations of chow chow enjoyed in various regions. So, roll up your sleeves, and let’s get cooking with this irresistible Southern classic!

What is Chow Chow?

Chow chow is not just any relish; it’s a Southern staple that has been passed down for generations. This vibrant, tangy, and slightly sweet condiment is traditionally made by pickling a mix of vegetables such as tomatoes, cabbage, peppers, onions, and sometimes even carrots. The vegetables are finely chopped and then cooked in a seasoned brine, usually made with vinegar, sugar, and an assortment of spices. The result is a tangy-sweet, crunchy relish that pairs beautifully with a variety of dishes, from fried chicken to hot dogs to collard greens.

Different Chow Chow Variations

Chow chow has been a beloved staple in Southern kitchens for generations, but as with many traditional dishes, it’s evolved over time and across regions. Whether it’s a slightly sweeter, spicier version or one with a unique twist, Chow Chow Recipe can vary greatly depending on where they’re made. Let’s explore some of the most popular regional variations of chow chow recipe, starting with the traditional Southern version, followed by how it’s been adapted in other parts of the United States.

Ingredients for Chow Chow

The ingredients for chow chow are straightforward, yet the combination of these elements creates an explosion of flavor. Here is the list of vegetables and spices that will bring this relish to life.

Vegetables:

• 4 cups green tomatoes, diced
• 2 cups onions, chopped (yellow or white onions work best)
• 2 cups bell peppers, chopped (green, red, or a mix)
• 1 cup cauliflower florets, chopped (optional, for added texture)
• 1/2 cup carrots, grated (optional, for extra crunch and sweetness)

Note: If you prefer a more traditional chow chow, omit the cauliflower and carrots. However, adding these ingredients will enhance the relish’s texture and offer a touch of sweetness that balances out the tangy flavors.

Pickling Brine:

• 2 cups apple cider vinegar (or white vinegar for a sharper taste)
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1 tablespoon mustard seeds
• 1 tablespoon turmeric
• 1 teaspoon cloves (whole)
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for added heat)
• 2 cloves garlic, minced (optional, for extra flavor)

Tip: If you prefer a sharper taste in your chow chow, opt for white vinegar instead of apple cider vinegar. It gives the relish a more assertive tang.

Optional Ingredients:

• 1/2 cup hot peppers (e.g., jalapeños or banana peppers) for heat
• 1 tablespoon celery seeds (for an extra aromatic touch)
• 1/2 teaspoon ground ginger (for a warm kick)

Note: The hot peppers are completely optional. If you enjoy spicy foods, they will definitely enhance the overall taste. Just be cautious when handling them as they can be very hot!

Step-by-Step Cooking Instructions

Making chow chow is a relatively simple process, but it requires a bit of patience to achieve the perfect balance of flavors. Here’s how you can do it step by step.

Step 1: Prepare the Vegetables

Start by preparing all your vegetables. Wash and chop the green tomatoes, onions, and bell peppers into small, uniform pieces. If you’re using carrots and cauliflower, grate the carrots and chop the cauliflower into small florets. Place all the vegetables in a large mixing bowl.

Tip: While handling hot peppers, remember to wear gloves. This prevents irritation. Also, remove the seeds and chop them finely to control the heat level.

Pro Tip: Chopping the vegetables uniformly ensures an even distribution in the jar, creating a visually appealing relish.

Step 2: Salt the Vegetables

Sprinkle the salt evenly over the chopped vegetables. Stir them to combine, and let them sit for about 1 hour. This helps to draw out the moisture, which is essential for the chow chow’s crisp texture. The water released during this process will be discarded later.

Tip: While the vegetables are resting, prepare your pickling brine. The longer you let the vegetables sit, the more moisture they’ll release, ensuring that the relish will have the right consistency.

Step 3: Prepare the Pickling Brine

Combine apple cider vinegar, water, and sugar in a large saucepan, stirring until the sugar dissolves completely. Then, add the mustard seeds, turmeric, cloves, black peppercorns, red pepper flakes, and garlic (if using) to the mixture. Next, bring the brine to a gentle boil over medium heat. Once it starts boiling, lower the heat and let it simmer for 5-10 minutes. This simmering process allows the spices and vinegar to blend together and fully develop their flavor.

Tip: For an extra burst of flavor, you can add a tablespoon of celery seeds or ground ginger at this stage.

Pro Tip: Simmering the brine allows the mustard seeds, turmeric, and cloves to release their essential oils, creating the perfect base for the chow chow’s flavor.

Step 4: Rinse the Vegetables

After the vegetables have rested for about 1 hour, they should have released some water. Drain the vegetables and rinse them under cold water to remove the excess salt. Be sure to drain the vegetables thoroughly to avoid diluting the brine.

Tip: Rinsing the vegetables after salting ensures that the relish won’t be too salty. It’s crucial to remove the moisture from the vegetables to maintain their crunchy texture.

Step 5: Combine Vegetables with Brine

Once the vegetables are drained, add them to the simmering brine. Stir gently to mix everything together. Let the mixture simmer for about 10-15 minutes. The vegetables should soften slightly, but they must remain crunchy. Stir occasionally to prevent the mixture from sticking to the pan.

Tip: If you prefer a thicker brine, continue simmering it for a few more minutes to reduce the liquid further.

Pro Tip: Avoid overcooking the vegetables. You want them to remain firm and slightly crunchy, not mushy. This gives the chow chow its signature texture.

Step 6: Pack the Chow Chow Into Jars

After cooking the chow chow recipe, carefully spoon the hot mixture into sterilized canning jars. Leave about 1/2 inch of space at the top of each jar. Make sure the vegetables are evenly distributed and that the brine fully covers them.

Tip: If you’re using hot peppers, distribute them evenly between jars to ensure a consistent spice level in each one.

Pro Tip: Sterilize your jars before using them. This prevents bacteria growth and helps preserve the chow chow for longer periods.

Step 7: Seal and Process the Jars

After packing the jars, wipe the rims with a damp cloth to remove any debris. This ensures a proper seal. Place the sterilized lids on the jars and tighten the rings, but not too tightly. Process the jars in a water bath canning method for 10-15 minutes. The jars should be covered with water by at least 1 inch. Once the water is boiling, process the jars. Afterward, remove the jars and let them cool completely.

Tip: When the jars seal, you should hear a “pop” sound. This indicates that the jars are sealed properly.

Pro Tip: The water bath canning method is essential for preserving the chow chow. It creates a vacuum seal that locks in freshness and ensures the relish can be stored for months.

Step 8: Store and Enjoy!

Let the jars cool completely before storing them. Place the sealed jars in a cool, dark place. The chow chow will last up to one year when sealed properly. Once opened, store the chow chow in the refrigerator. Consume it within 2-3 weeks.

Nutritional Information for Chow Chow (per 100g)

Chow chow is not only flavorful but also quite nutritious. Here’s the approximate nutritional breakdown for a 100g serving of homemade chow chow:

Nutrient	Amount
Calories	40 kcal
Total Fat	0g
Sodium	450mg
Potassium	200mg
Total Carbohydrates	10g
Dietary Fiber	2g
Sugars	6g
Protein	1g
Vitamin A	2%
Vitamin C	15%
Calcium	3%
Iron	2%

Check out Caipirinha Recipe: How to Make the Classic Brazilian Cocktail

Creative Uses for Chow Chow

While chow chow is typically served as a condiment for meats like hot dogs, burgers, or grilled sausages, it’s incredibly versatile. Here are some creative ways to use this tangy relish:

• Topping for baked potatoes: Spread chow chow over baked potatoes for an extra burst of flavor.
• Mixed into tuna or chicken salad: Add chow chow to your tuna or chicken salad for an unexpected tangy twist.
• On sandwiches or wraps: Use it as a sandwich spread or as a topping for wraps and burritos.
• With cheese and crackers: Pair chow chow with cheese and crackers for a savory snack.

FAQs About Making Chow Chow

What is the Difference Between Chow Chow and Relish?

The main difference between chow chow and relish lies in their ingredients and flavor profiles.

What type of vinegar is best for making chow chow?

Apple cider vinegar is the most common choice for chow chow because of its mild tangy flavor. However, white vinegar can be used for a sharper, more acidic taste.

Can I use other vegetables in chow chow?

Yes! Chow chow can be customized with various vegetables, such as zucchini, okra, or even beans. The base recipe can easily accommodate different vegetables based on your preferences.

How long will homemade chow chow last?

When canned properly, chow chow can last up to a year. Once opened, store it in the refrigerator and use it within 2-3 weeks.

Can I make chow chow spicy?

Yes, by adding more hot peppers like jalapeños, habaneros, or banana peppers, you can easily customize the level of heat.

What do I do if the brine isn’t covering the vegetables?

If the brine doesn’t cover the vegetables in the jars, add a bit more vinegar or water until it does. Ensure the vegetables remain submerged for optimal preservation.

Can Chow Chow Be Frozen?

While chow chow can technically be frozen, it’s not the most ideal method of preservation. Freezing can alter the texture of the vegetables, causing them to become soft or mushy once thawed. However, if you find yourself with an excess batch of chow chow and no way to do it, freezing can be a last resort. If you decide to freeze it, transfer the chow to an airtight container and leave some room at the top to allow for expansion. Keep in mind that the flavor and texture may change slightly after freezing.

Conclusion

Making homemade chow chow is a fantastic way to enjoy a tangy, spicy, and crunchy relish that complements various dishes. Whether you’re canning it for long-term storage or enjoying it fresh from the fridge, chow chow is sure to add that special kick to your meals. So why wait? Get started with this easy, flavorful recipe today and treat yourself and your loved ones to the irresistible taste of homemade chow chow!

If you are finished with this article, Check out Spicy Chicken Tenders Recipe | Crispy & Quick.