Growing up in the American South, the smell of chow chow was always in my grandmother’s kitchen. This tangy, sweet relish was a must-have in our home. It added flavor to hot dogs, hamburgers, black-eyed peas, and barbecue sandwiches. Now, I see the cultural history and traditions behind chow chow in Southern cuisine.

Key Takeaways

• Chow chow is a classic Southern pickled relish made from tomatoes, peppers, and cabbage.
• This recipe yields 11 cups of relish, with each tablespoon considered a serving.
• The relish can be preserved through canning or stored in the refrigerator for up to 4 months.
• Chow chow is a versatile condiment that can be used on a variety of dishes, from hot dogs to barbecue sandwiches.
• The recipe can be customized with different vegetables and spices to suit personal preferences.

Understanding Southern Chow Chow Recipe Relish

Chow chow is a favorite condiment in the South, especially in the Appalachian region. It’s known for its tangy, sweet, and mild taste. This relish has deep roots in Southern cooking, adding to the region’s rich culinary history.

Origins and Cultural Significance

The name “chow chow” might come from French or Chinese roots. But, it’s clear that this relish is a key part of Southern food culture. It was originally made with green tomatoes, turning summer’s bounty into a tasty treat all year.

Different Regional Variations

Chow chow recipes vary across the South. Some add cabbage, cauliflower, or bell peppers, while others focus on green tomatoes. The spice mix can also change, with some recipes using turmeric or traditional pickling spices.

Traditional Uses in Southern Cuisine

Chow chow is a common condiment in Southern cooking. It’s great with meats dishes like beef. It also adds a tangy crunch to sandwiches, burgers, and hot dogs. Its versatility makes it a favorite southern relish.

“Chow chow was a way to take the excess vegetables from the garden and turn them into something delicious and shelf-stable.”

Essential Ingredients for Authentic Chow Chow Recipe

Making the perfect chow chow, a favorite Southern pickled relish, begins with the right ingredients. A few key components come together to make this condiment’s signature taste.

The essential ingredients for an authentic chow chow recipe include:

• Green tomatoes (optional, but a traditional addition)
• Sweet onions, such as Vidalia
• Green, red, and yellow bell peppers
• Green cabbage
• Pickling salt
• Apple cider vinegar
• Granulated sugar
• Mustard seed
• Celery seed

For a spicier twist, add jalapeños or red pepper flakes. This classic chow chow recipe makes about 11 cups. It gives you around 176 servings, using a tablespoon as the serving size.

With these ingredients and their perfect flavors, you’re on your way to making a delicious chow chow recipe. It will capture the essence of Southern cooking.

Equipment and Tools Needed

Preserving homemade chow chow canning recipe needs the right tools for a safe and successful process. Here’s what you’ll need to start.

Canning Supplies and Equipment

• A 16-quart or larger home food canner
• New canning lids (rings and seals)
• Canning jars, such as Mason jars, in various sizes (quarter pint, half-pint, or pint)
• Canning tongs for safely handling hot jars
• A canning funnel to guide the canning recipe into the jars
• A magnetic lid lifter to easily remove hot lids from the water

Food Processing Tools

To prepare the vegetables for your chow chow canning recipe, you’ll need these tools:

1. A food grinder attachment for a stand mixer or a food processor to finely chop the vegetables
2. A sharp knife and cutting board for manual vegetable preparation
3. A large bowl for mixing and marinating the chopped vegetables

Storage Containers

After your chow chow canning recipe is done, you’ll need good storage. The best choice is:

• Mason jars with tight-fitting lids

With these tools and equipment, you’re ready to make delicious and safe chow chow canning recipe. Enjoy it for months to come.

Preparing Your Vegetables

To make a real making chow chow recipe, you need to prep the veggies right. Start by cutting them into big chunks. Then, use a food processor to chop each veggie into small, even pieces. This keeps their unique tastes and textures.

After chopping, mix all the veggies in a big bowl. Add salt and toss to coat. Then, cover the bowl and chill the veggies for at least 4 hours, or better yet, overnight. This step helps the salt pull out extra moisture, making your chow chow recipe taste better.

When it’s time to put the relish together, drain the veggies but don’t rinse them. This keeps the flavors just right. Remember, pulsing in the food processor is better than pureeing. It keeps the mix chunky, not too runny.

“The secret to a truly exceptional chow chow recipe lies in the careful preparation of the vegetables. Pulsing in the food processor, rather than pureeing, is the key to preserving the perfect texture and flavor.”

By following these steps, your chow chow recipe will be full of the real Southern flavors and texture that make it a classic favorite.

Making the Aromatic Brine

The secret to a great chow chow relish recipe is the aromatic brine. It adds a perfect mix of sweet and tangy flavors to the vegetables. This brine uses vinegar, sugar, and spices to give chow chow its unique taste.

Balancing Sweet and Tangy Flavors

Creating a balanced brine is key. It needs the right mix of vinegar’s acidity and sugar’s sweetness. White vinegar and granulated sugar are used to enhance the vegetables’ natural taste.

Spice Combinations

The brine also includes aromatic spices like mustard seeds, celery seeds, and turmeric. Mustard seeds add a subtle pungency, while celery seeds bring a warm, earthy flavor. Turmeric gives the relish a vibrant yellow color. You can also try adding ground coriander or black peppercorns to make it your own.

To make the brine, boil vinegar, sugar, mustard seeds, celery seeds, and turmeric in a saucepan. Then, reduce the heat and simmer for 10 minutes. This aromatic brine turns simple vegetables into the beloved chow chow relish.

“Homemade chow chow can last up to a year if stored properly in a cool, dark place. After opening, store in the refrigerator, where it will stay fresh for up to several months.”

Step-by-Step Chow Chow Recipe

Ready to make a batch of classic Southern chow chow relish? Follow these easy steps to create this tasty pickled vegetable condiment at home. By mixing fresh vegetables with a balanced brine, you’ll make the perfect chow chow recipe in no time.

1. In a large pot, mix 1 cup each of green tomatoes, cabbage, bell peppers, and yellow onions. Add any other veggies you like. This makes four pints of Amish Chow Chow.
2. Make a saltwater soak by mixing 2 quarts of water and 1/4 cup of salt. Soak the chopped veggies in it for at least 2 hours, or overnight, to remove excess moisture.
3. Drain the veggies and rinse them well with fresh water. Set them aside.
4. In a saucepan, mix 2 cups of white vinegar and 2 cups of sugar for the pickling brine. Heat it until boiling, then lower the heat and simmer for 5 minutes. Stir occasionally until the sugar dissolves.
5. Add the drained veggies to the hot brine, stirring to coat them evenly. Bring it to a boil, then simmer for 10 minutes, stirring now and then.
6. Use a ladle to put the hot chow chow mixture into sterilized jars, leaving 1/2 inch of space. Clean the jar rims and seal the jars with lids and rings.
7. If canning, process the sealed jars in a water bath for 10 minutes at 0 to 1,000 feet of altitude. Adjust for higher elevations. Or, let the jars cool to room temperature before refrigerating for up to 2 months.

Your homemade chow chow relish is now ready to enjoy! This versatile condiment is great in many Southern dishes, like hot dogs, burgers, deviled eggs, and barbecue. Enjoy the sweet, tangy, and crunchy flavors in every bite.

You can customize the chow chow recipe by adding optional ingredients. Try red pepper flakes, turmeric, sliced jalapenos, or chopped cilantro for your taste.

“Chow chow is a beloved Southern staple that has been passed down through generations. This recipe captures the authentic flavors and traditions of this versatile condiment.”

Canning and Preservation Methods

To enjoy your homemade chow chow relish all year, you need to can it right. The water bath canning method is perfect. It makes chow chow that lasts up to a year in a cool, dark spot.

Water Bath Canning Process

First, sterilize your jars, lids, and canning tools. Fill the jars with hot chow chow relish, leaving 1 inch of space. Then, seal the jars and boil them in water for 10 minutes. Make sure the water covers the jars by at least an inch.

After 10 minutes, take the jars out and let them cool on a wire rack. Check if the lids are sealed by tapping them gently. If the lid moves up and down, it’s not sealed right. You should refrigerate it and use it within a few weeks.

Safety Guidelines

• Make sure all your equipment and work areas are clean and sanitized.
• Use only the freshest, best ingredients for your chow chow.
• Follow the right processing times and water bath temperatures for your area.
• If a jar doesn’t seal or shows signs of spoilage, throw it away.

Storage Tips

Properly canned chow chow can stay good for up to 1 year in a cool, dark place. Once you open it, keep it in the fridge and use it within a few weeks. The flavors will get better over time, so let it sit for a couple of weeks before you enjoy it.

Serving Suggestions and Pairings

This tangy Southern condiment, known as chow chow, adds zesty flavor to countless dishes. Top your favorite grilled fare – from smoky burgers to juicy hot dogs and pulled pork sandwiches – with this flavorful topping. It adds a tangy and crunchy element to these classic dishes.

Chow chow also pairs beautifully with black-eyed peas or beans and rice. It provides a flavorful contrast to these heartier fare.

For a quick and easy appetizer, mix chow chow with cream cheese and sour cream. This creates a delightful dip. It can also be used to elevate the flavor of deviled eggs or as a tasty condiment for your favorite sandwiches.

Chow chow’s versatility extends beyond savory options. It can even be enjoyed as a topping for crackers and cheese.

When entertaining or gift-giving, consider pairing chow chow with other homemade treats. This creates a uniquely Southern experience. Whether as a condiment, a side dish, or an ingredient in your favorite recipes, chow chow adds a touch of Southern charm to any meal.

Chow Chow Recipe

Recipe by Chef AmandaCourse: Dinner

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 2 1/2 cups Green Tomatoes

• 2 1/2 cups Green Cabbage

• 2 cups White Onions

• 2 cups Bell Peppers (red, green, or poblano)

• 4-6 Garlic Cloves

• 2 tablespoons Salt

• 1 cup White Wine Vinegar (6% acidity)

• 1/4 cup Sugar

• 1 teaspoon Celery Seedst

• 1 teaspoon Mustard Seeds

• 5 Whole Cloves

• 5 Whole Allspice Berriest

• 1 Bay Leaf

Directions

• In a large pot, mix 1 cup each of green tomatoes, cabbage, bell peppers, and yellow onions. Add any other veggies you like. This makes four pints of Amish Chow Chow.
• Make a saltwater soak by mixing 2 quarts of water and 1/4 cup of salt. Soak the chopped veggies in it for at least 2 hours, or overnight, to remove excess moisture.
• Drain the veggies and rinse them well with fresh water. Set them aside.
• In a saucepan, mix 2 cups of white vinegar and 2 cups of sugar for the pickling brine. Heat it until boiling, then lower the heat and simmer for 5 minutes. Stir occasionally until the sugar dissolves.
• Add the drained veggies to the hot brine, stirring to coat them evenly. Bring it to a boil, then simmer for 10 minutes, stirring now and then.
• Use a ladle to put the hot chow chow mixture into sterilized jars, leaving 1/2 inch of space. Clean the jar rims and seal the jars with lids and rings.
• If canning, process the sealed jars in a water bath for 10 minutes at 0 to 1,000 feet of altitude. Adjust for higher elevations. Or, let the jars cool to room temperature before refrigerating for up to 2 months.