Go Back
A jar of homemade chow chow relish surrounded by fresh vegetables and spices.

Chow Chow Made

Chow Chow Made is a vibrant, tangy, and slightly spicy pickled relish inspired by traditional Southern cuisine. Featuring a medley of crunchy vegetables—cabbage, green tomatoes, carrots, bell pepper, and onion—infused with aromatic spices like mustard seeds and turmeric, this versatile condiment is perfect for topping hot dogs, sandwiches, barbecued meats, or even mixing into salads. Its balance of sweet, sour, and spicy notes makes it a refreshing complement to many dishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Condiment/Relish
Cuisine southern
Servings 6

Equipment

  • Large Stockpot or Dutch Oven: For simmering the relish.
  • Cutting Board & Sharp Knife: For chopping and shredding vegetables.
  • Measuring Cups & Spoons: To accurately measure liquids and spices.
  • Wooden Spoon or Spatula: For stirring
  • Sterilized Jars or Airtight Containers: For storing and, if desired, canning the chow chow.
  • (Optional) Canning Funnel & Jar Lifter: If processing in a water bath for long-term storage.

Ingredients
  

  • Vegetables:
  • 1 medium green cabbage finely shredded (about 4 cups)
  • 3 green tomatoes diced
  • 2 carrots peeled and diced
  • 1 green bell pepper seeded and diced
  • 1 medium onion finely chopped
  • 1 jalapeño pepper seeded and minced (optional, for extra heat)
  • Liquid & Sweeteners:
  • 2 cups apple cider vinegar
  • 1 ½ cups granulated sugar
  • Seasonings & Spices:
  • 2 teaspoons salt
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon turmeric powder
  • 1 teaspoon celery seeds optional
  • ½ teaspoon red pepper flakes optional, for extra spice

Instructions
 

  • Prepare the Vegetables:
  • Wash all vegetables thoroughly.
  • Finely shred the cabbage, dice the green tomatoes, carrots, and bell pepper.
  • Finely chop the onion and, if using, mince the jalapeño pepper.
  • Combine in the Pot:
  • Place the shredded cabbage, diced tomatoes, carrots, bell pepper, onion, and jalapeño into a large stockpot.
  • Stir in the yellow mustard seeds, turmeric powder, celery seeds, and red pepper flakes.
  • Add Vinegar and Sweeteners:
  • Pour in the apple cider vinegar.
  • Add the granulated sugar and salt.
  • Stir well until the sugar dissolves completely.
  • Cook the Relish:
  • Bring the mixture to a simmer over medium heat.
  • Allow it to cook for 15–20 minutes, stirring occasionally. The vegetables should become tender yet retain a satisfying crunch.
  • Adjust Seasoning:
  • Taste and adjust salt or sugar if needed, keeping in mind that flavors will meld further as the relish cools.
  • Jar the Chow Chow:
  • If preserving, ladle the hot relish into sterilized jars, leaving about ½-inch headspace.
  • Seal the jars immediately.
  • For immediate use, transfer the relish into clean airtight containers.
  • Cool and Store:
  • Let the relish cool to room temperature.
  • Refrigerate for at least 24 hours to allow the flavors to fully develop.
  • Storage Tip: Refrigerated chow chow will keep for up to 3 weeks; if properly canned, it can last several months in a cool, dark place.
  • Details
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes (plus additional refrigeration time for flavor melding)
  • Yield: Approximately 6 cups
  • Category: Condiment/Relish
  • Method: Stovetop cooking (with optional canning)
  • Cuisine: Southern
  • Diet: Vegan, Gluten-Free
  • Keywords
  • chow chow, pickled relish, Southern cuisine, homemade condiment, barbecue topping, vegan, gluten-free, tangy, spicy, sweet and sour relish
  • Nutrition (per 1/4 cup serving, approx. 60g)
  • Calories: ~45
  • Sugar: ~9 g
  • Sodium: ~180 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: ~11 g
  • Fiber: ~2 g
  • Protein: ~1 g
  • Cholesterol: 0 mg
  • Note: Nutritional values are approximate and can vary based on the exact ingredients and serving sizes used.

Notes

Flavor Development: For best results, allow the chow chow to sit in the refrigerator for at least 24 hours before serving—the flavors deepen over time.
Spice Level: Adjust the amount of jalapeño and red pepper flakes to suit your heat preference.
Versatility: Enjoy this relish on hot dogs, burgers, sandwiches, or as a tangy side to grilled meats.
Consistency: Ensure all vegetables are cut uniformly for a consistent texture throughout the relish.
Storage: If you’re not planning to can the chow chow immediately, store it in airtight containers in the refrigerator and consume within 3 weeks.
Keyword chow chow, pickled relish, Southern cuisine, homemade condiment, barbecue topping, vegan, gluten-free, tangy, spicy, sweet and sour relish