Name: Old Fashioned Chow Chow - A Tangy, Crunchy Southern Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Green cabbage (1 small head, about 2 pounds), cored and finely chopped; Green bell peppers (2), seeded and diced; Red bell pepper (1), seeded and diced; Sweet onion (1 large), finely chopped; Green tomatoes (2 medium), diced (optional but traditional); Celery (2 ribs), finely chopped; Jalapeño or serrano (1–2), seeded and minced (adjust to taste); Kosher salt (for salting vegetables and seasoning); Apple cider vinegar (3 cups); Granulated sugar (1 to 1 1/2 cups, to taste); Yellow mustard seeds (2 tablespoons); Ground turmeric (1 teaspoon); Dry mustard powder (1 tablespoon); Celery seed (1 teaspoon); Ground ginger (1/2 teaspoon); Black pepper (1/2 teaspoon); Water (1 cup); Optional add-ins: a pinch of red pepper flakes, a few allspice berries, or 1 bay leaf

Chow chow is one of those old-time relishes that makes any simple meal feel special. It’s bright, tangy, slightly sweet, and full of crunchy vegetables. If you grew up with it, you know how it can wake up a bowl of beans, a pulled pork sandwich, or a hot dog.

If you’re new to it, think of it as a pickled confetti you can spoon on almost anything. This version stays true to the classic Southern style, with cabbage, peppers, and onions in a warm mustard-vinegar brine.

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What Makes This Special

Old fashioned chow chow is more than a condiment—it’s a thrifty, no-waste way to use end-of-season produce. The flavor is bold but balanced: tangy vinegar, gentle heat, and a soft sweetness that doesn’t overpower.

Texture matters here, too. The vegetables stay crisp-tender, giving each bite a fresh snap. Best of all, it’s flexible.

You can tweak the spice, the sweetness, or the heat without losing its heart.

Shopping List

Green cabbage (1 small head, about 2 pounds), cored and finely chopped
Green bell peppers (2), seeded and diced
Red bell pepper (1), seeded and diced
Sweet onion (1 large), finely chopped
Green tomatoes (2 medium), diced (optional but traditional)
Celery (2 ribs), finely chopped
Jalapeño or serrano (1–2), seeded and minced (adjust to taste)
Kosher salt (for salting vegetables and seasoning)
Apple cider vinegar (3 cups)
Granulated sugar (1 to 1 1/2 cups, to taste)
Yellow mustard seeds (2 tablespoons)
Ground turmeric (1 teaspoon)
Dry mustard powder (1 tablespoon)
Celery seed (1 teaspoon)
Ground ginger (1/2 teaspoon)
Black pepper (1/2 teaspoon)
Water (1 cup)
Optional add-ins: a pinch of red pepper flakes, a few allspice berries, or 1 bay leaf

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How to Make It

Prep the vegetables: Finely chop the cabbage, peppers, onion, green tomatoes, and celery so everything is in small, even pieces. Stir in the minced jalapeño. Aim for a mix that will fit well on a spoon.
Salt and drain: Place the chopped vegetables in a large bowl and sprinkle with 2 tablespoons kosher salt.Toss well. Let sit for 1–2 hours to draw out moisture. This helps keep the chow chow crisp.
Rinse and squeeze: Rinse the salted vegetables under cold water to remove excess salt.Drain in a colander, then press or squeeze gently to remove as much liquid as you can without crushing the veggies.
Make the brine: In a large nonreactive pot, combine apple cider vinegar, water, sugar, mustard seeds, turmeric, mustard powder, celery seed, ground ginger, black pepper, and any optional spices. Bring to a simmer over medium heat, stirring to help the sugar dissolve.
Taste the brine: Before adding the vegetables, taste and adjust. For sweeter, add a bit more sugar.For tangier, add a splash more vinegar. For heat, add red pepper flakes. The brine should taste bright and slightly sweet.
Cook the vegetables briefly: Add the drained vegetable mixture to the simmering brine.Stir and cook at a gentle simmer for 5–8 minutes, just until the vegetables soften slightly but still have crunch.
Pack into jars: Remove from heat. Using a ladle, pack the hot chow chow into clean, warm jars, leaving about 1/2 inch of headspace. Make sure the brine covers the vegetables.
Seal for the fridge: Wipe rims, apply lids, and let cool to room temperature.Refrigerate for at least 24 hours before eating to let the flavors meld. For longer storage, follow safe water-bath canning practices.
Serve: Spoon onto beans, peas, greens, pulled pork, hot dogs, burgers, or grilled fish. A little goes a long way.

How to Store

Refrigerator method: If you’re not canning, keep chow chow in airtight jars in the fridge for up to 1 month.

The flavor often improves after the first few days.

Canned for shelf storage: If you want pantry-stable jars, process filled jars in a boiling water bath for the time recommended by your local guidelines (usually 10–15 minutes for pints, adjusting for altitude). Store in a cool, dark place for up to 1 year. Refrigerate after opening and use within 1 month.

Freezing: Not recommended, as freezing can soften the vegetables and dull the texture.

Why This is Good for You

Vegetable variety: Cabbage, peppers, onions, and tomatoes bring fiber, vitamins A and C, and beneficial plant compounds.

You get flavor and crunch with relatively few calories.

Built-in portion control: It’s a condiment, so a spoonful adds punch without a heavy calorie load. That can make simple proteins and legumes far more satisfying.

Ferment-like benefits without fermenting: While this isn’t a live ferment, the vinegar-based brine gives that tangy brightness people associate with gut-friendly foods and may help balance richer meals.

Common Mistakes to Avoid

Skipping the salt-and-drain step: Don’t rush it. Drawing out moisture first keeps your chow chow from turning watery.
Overcooking the vegetables: A brief simmer is enough.Long cooking makes them mushy and dull.
Unbalanced brine: Taste before you add the vegetables. Adjust sweetness, tang, and heat so the final mix is balanced.
Packing into cold jars with hot brine: Use warm, clean jars to reduce the risk of thermal shock and cracking.
Ignoring safe canning practices: If you’re canning, follow tested guidelines. Vinegar pickles are straightforward, but headspace and processing time matter.

Recipe Variations

Carolina-style kick: Add more mustard powder and a teaspoon of red pepper flakes for a sharper bite.
Sweeter, Amish-style notes: Increase sugar to 2 cups and add a pinch of cinnamon and allspice for a warmer profile.
Green-only version: Skip red peppers and tomatoes for a classic green look and flavor.
Corn chow chow: Fold in 1 cup of blanched corn kernels during the simmer for pops of sweetness.
Herb twist: Stir in a tablespoon of chopped fresh dill at the end for a bright herbal lift.
No-heat, kid-friendly: Omit hot peppers and black pepper.Keep the mustard seed and turmeric for color and gentle spice.

FAQ’s

What is chow chow, exactly?

Chow chow is a Southern-style relish made from chopped vegetables—usually cabbage, peppers, onions, and sometimes green tomatoes—cooked briefly in a vinegar-mustard brine. It’s served as a topping to add tangy crunch to savory dishes.

Is chow chow the same as relish or piccalilli?

They’re close cousins. Piccalilli often leans more mustard-forward with different spices, while standard hot dog relish is usually cucumber-based and sweet.

Chow chow sits in the middle: mixed vegetables, a balanced sweet-tart brine, and a bit of spice.

Can I use red cabbage instead of green?

Yes, but expect a color shift. Red cabbage will tint the brine pinkish-purple. The flavor remains great, though slightly earthier.

How sweet should it be?

That’s up to you.

Traditional versions range from mildly sweet to quite sweet. Start with 1 cup sugar, then taste the brine and adjust before adding the vegetables.

Do I have to include green tomatoes?

No. They’re classic in some regions, but you can leave them out.

Add an extra pepper or more cabbage to keep the volume the same.

Why did my chow chow turn soft?

Most likely it was overcooked or the vegetables weren’t drained well after salting. Keep the simmer short and squeeze out extra liquid before cooking.

What should I serve it with?

It’s fantastic on pinto beans, black-eyed peas, collard greens, pulled pork, smoked sausages, burgers, grilled chicken, and even tuna salad. A spoonful brightens anything rich or savory.

Can I reduce the sugar or use honey?

Yes.

You can reduce the sugar to taste, but keep in mind it balances acidity and heat. Honey works, but it brings its own flavor and may make the brine slightly cloudier.

Is this safe to can?

Yes, as a high-acid relish it’s suitable for water-bath canning when you follow tested procedures. Maintain proper vinegar ratios, use clean hot jars, leave correct headspace, and process for the recommended time.

How long before it tastes “right”?

Give it at least 24 hours in the fridge.

The flavor deepens over 3–5 days as the spices bloom and the vegetables absorb the brine.

Wrapping Up

Old fashioned chow chow brings a burst of color and flavor to everyday meals. It’s simple to make, easy to tweak, and useful with almost anything on the table. Spend an afternoon chopping and simmering, and you’ll have jars of bright, crunchy relish ready to perk up dinners for weeks.

Once you taste it, you’ll wonder how you ever ate beans without it.