Old-Fashioned Chow Chow: A Classic Southern Relish
Chow Chow is a beloved Southern relish made with a mix of finely chopped vegetables, tangy vinegar, and warm spices. This zesty condiment is the perfect way to preserve the flavors of summer and add a punch of flavor to any dish. Whether served alongside BBQ, hot dogs, beans, or sandwiches, old-fashioned Chow Chow is a timeless favorite that has been passed down for generations. In this guide, we’ll explore the history, ingredients, step-by-step instructions, and expert tips for making the perfect homemade Chow Chow relish.
The History of Chow Chow
Chow Chow has deep roots in Southern cuisine, but its origins can be traced back to European and Chinese influences. The name “Chow Chow” is believed to come from the Chinese word for mixed vegetables, while the technique of pickling and preserving vegetables was widely practiced in the Appalachian and Southern regions of the United States. Families traditionally made large batches of Chow Chow to enjoy throughout the year, often passing down unique spice blends and variations.
Why You’ll Love This Recipe
- Sweet, tangy, and slightly spicy flavors
- Perfect for canning and long-term storage
- Versatile condiment for sandwiches, grilled meats, and more
- Uses simple, fresh ingredients
Ingredients for Old-Fashioned Chow Chow
To make a classic batch of Chow Chow, you’ll need the following ingredients:
- 1 medium head of green cabbage, finely chopped
- 3 cups green tomatoes, diced
- 2 cups sweet onions, chopped
- 2 cups bell peppers (red and green), chopped
- 2 cups green beans, chopped
- 2 cups cauliflower, chopped (optional)
- 3 tablespoons salt
- 2 cups white vinegar
- 1 ½ cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric
- ½ teaspoon ground cloves (optional, for warmth)
- 1 teaspoon red pepper flakes (adjust for heat preference)
- 1 teaspoon ground ginger
Step-by-Step Instructions
Step 1: Preparing the Vegetables
Wash and finely chop all the vegetables. A food processor can help speed up the process, but be careful not to over-process—small, uniform pieces work best. Place all the chopped vegetables in a large mixing bowl.
Step 2: Salting and Draining
Sprinkle 3 tablespoons of salt over the vegetables, mix well, and let sit for at least 4 hours or overnight. This process helps draw out excess moisture. After the resting period, rinse the vegetables thoroughly and drain well using a colander.
Step 3: Cooking the Chow Chow
In a large stockpot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, cloves, red pepper flakes, and ginger. Bring to a gentle boil, stirring to dissolve the sugar.
Add the drained vegetables to the pot and stir well. Reduce heat and let simmer for 30-45 minutes, stirring occasionally, until the mixture thickens and the vegetables soften.
Step 4: Canning for Long-Term Storage
For those looking to preserve their Chow Chow, follow these steps:
- Sterilize canning jars and lids by boiling them for 10 minutes.
- Ladle the hot Chow Chow mixture into jars, leaving ½ inch of headspace.
- Wipe jar rims clean and secure lids.
- Process in a boiling water bath for 10 minutes to ensure proper sealing.
- Allow jars to cool completely before storing in a cool, dark place.
How to Serve Chow Chow
Chow Chow is incredibly versatile! Here are some ways to enjoy this delicious relish:
- With Southern-style beans – A classic pairing with pinto beans, black-eyed peas, or baked beans.
- On hot dogs and burgers – Adds a tangy crunch to grilled favorites.
- With BBQ and smoked meats – Perfect as a side or topping for pulled pork and brisket.
- On sandwiches and wraps – Brings a punch of flavor to deli meats and veggie sandwiches.
- As a topping for deviled eggs – A creative way to enhance traditional deviled eggs.
Tips for the Best Homemade Chow Chow
- Use fresh, high-quality vegetables for the best texture and flavor.
- Let the flavors meld – Chow Chow tastes even better after a few days in the fridge.
- Adjust the heat level – Add more red pepper flakes for spicier relish or keep it mild by reducing them.
- Experiment with variations – Some regions add carrots, corn, or even green apples for a different twist.
Storage and Shelf Life
- Refrigerated Chow Chow: If not canning, store in airtight containers in the fridge for up to 1 month.
- Canned Chow Chow: Properly sealed jars can last up to 1 year when stored in a cool, dark pantry.
Final Thoughts
Old-fashioned Chow Chow is more than just a relish—it’s a Southern tradition that brings bold flavors and nostalgia to every bite. Whether you make it for personal use or as a thoughtful homemade gift, this tangy, crunchy condiment will quickly become a staple in your kitchen. Try making a batch today and enjoy the time-honored flavors of homemade Chow Chow!
Let me know if you’d like to add any more details or variations!
