Grandma’s Secret Chow Chow Recipe: Old-Fashioned Goodness

Tangy and vibrant, this chow chow relish brings Southern charm to your table with its zesty pickled vegetable blend.

The vintage chow chow recipe offers a nostalgic twist on preserving summer’s bountiful harvest.

Generations of home cooks have treasured this colorful condiment as a beloved staple.

Crisp vegetables mingle with a perfectly balanced sweet and sour brine, creating a condiment that sings with flavor.

Each spoonful connects you to traditional Southern culinary heritage.

Packed with garden-fresh ingredients, this relish transforms ordinary meals into something extraordinary.

Prepare to savor a taste of history that will delight your palate and spark conversation at any gathering.

How to Pair & Serve Old-Fashioned Chow Chow

• Picnic Perfect Relish: Spread this zesty chow chow on sandwiches for a tangy kick that elevates classic deli meats and cheeses.
• Southern-Style Side Companion: Serve alongside grilled meats, barbecue pulled pork, or fried chicken to add bright, pickled flavors that complement rich dishes.
• Charcuterie Board Star: Use as a vibrant condiment on cheese boards, adding a colorful and tangy element that pairs beautifully with sharp cheddar and creamy goat cheese.
• Unexpected Burger Topper: Dollop on burgers for an instant flavor boost that introduces a sweet-and-sour crunch to your favorite grilled patties.

Store and Use Chow Chow the Right Way

• Store the chow chow in sealed glass containers, keeping it away from strong-smelling foods to maintain its vibrant flavor profile.
• Refrigerate immediately after cooling, ensuring the relish stays crisp and tangy for maximum enjoyment within 4-6 weeks.
• Divide chow chow into smaller portions for easy access, preventing repeated temperature changes that might compromise quality.
• Let the chow chow rest in the refrigerator for 24-48 hours before serving, allowing spices and vinegar to fully meld and intensify the taste experience.

FAQs

• What exactly is chow chow?

Chow chow is a traditional Southern relish made with chopped vegetables like cabbage, green tomatoes, and peppers, pickled in a sweet and tangy vinegar-based brine. It’s a versatile condiment that adds zesty flavor to many dishes.

• Is chow chow spicy?

The spice level depends on the recipe. This version includes red pepper flakes for a mild kick, but you can adjust the amount or omit them completely for a milder taste. The predominant flavors are sweet, tangy, and slightly peppery.

• What can I serve chow chow with?

Chow chow is fantastic with barbecue, grilled meats, hot dogs, hamburgers, sandwiches, and as a topping for beans, cornbread, and pulled pork. It’s a classic Southern accompaniment that adds bright, zesty notes to many dishes.

• How long does chow chow last?

When properly canned, chow chow can last up to 1 year in a cool, dark place. If refrigerated in an airtight container, it will stay fresh for about 1 month. Always check for signs of spoilage before consuming.

Quick Recipe Overview

Prep Time: 20 minutes (excluding 46 hours resting)

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 133 kcal

Servings: 8

Chow Chow Ingredients, Old-Fashioned Style

• Cabbage: Adds delightful crunch and absorbs tangy flavors perfectly, choose fresh and firm heads with vibrant green leaves.
• Green Tomatoes: Provides tartness and unique texture, select firm unripe tomatoes without soft spots or blemishes.
• Onion: Introduces sharp depth and aromatic sweetness, pick firm onions with tight, papery skins.
• Red Bell Pepper, Green Bell Pepper: Contribute colorful sweetness and vibrant crunch, choose peppers with smooth, glossy skin and no wrinkles.

• Salt: Helps draw moisture from vegetables and intensifies overall taste, use kosher or sea salt for best results.
• Sugar: Balances acidity and creates rich glaze-like consistency, opt for granulated white sugar.
• Apple Cider Vinegar: Provides tangy backbone and preservation properties, select high-quality unpasteurized vinegar.

• Mustard Seeds: Deliver subtle heat and nutty undertones, whole seeds work best for authentic texture.
• Celery Seeds: Introduce earthy, herbaceous notes, ensure seeds are fresh and fragrant.
• Turmeric: Adds golden color and warm complexity, choose ground turmeric from reputable sources.
• Ginger: Contributes zesty warmth and depth, use fresh grated or ground ginger.
• Red Pepper Flakes: Optional ingredient for gentle heat, adjust quantity based on spice preference.

Tools to Craft Classic Chow Chow

• Large mixing bowl: Perfect for combining and tossing all chopped vegetables.
• Large pot: Essential for creating the flavorful brine and simmering vegetables.
• Colander or strainer: Helps drain vegetables after salting and rinsing.
• Measuring cups and spoons: Ensures accurate ingredient proportions.
• Wooden spoon or spatula: Great for stirring and mixing ingredients.
• Canning jars with lids: Needed for preserving chow chow if planning to store long-term.
• Boiling water bath or large pot: Required for processing canned jars.
• Ladle: Helps transfer hot chow chow into sterilized jars.

Making Chow Chow (Old Fashioned)

• Prep Veggie Mix

Toss chopped cabbage, green tomatoes, onions, and bell peppers with salt in a large bowl. Let sit at room temperature for 4-6 hours to release moisture.

• Rinse and Drain

Thoroughly wash vegetables under cold water to remove excess salt. Drain completely.

• Create Flavorful Brine

Combine sugar, apple cider vinegar, and spices in a large pot. Heat until sugar dissolves and mixture starts bubbling.

• Simmer and Thicken

Add drained vegetables to the brine. Cook on low heat for 30 minutes, stirring occasionally until mixture becomes slightly thick and vegetables soften.

• Preserve Your Chow Chow

For long-term storage, sterilize glass jars and seal hot chow chow inside. Process in boiling water for 10 minutes.

For quick use, cool the mixture and store in a sealed container in the refrigerator. Enjoy within one month.

Tips & Ideas for Flavorful Chow Chow

• Let salt work its by drawing out excess moisture from vegetables, ensuring a crisp and flavorful chow chow with perfect texture.
• Prepare the relish up to a week in advance, allowing flavors to meld and intensify in the refrigerator for an even more delicious condiment.
• Adjust red pepper flakes to match your heat preference – from mild to fiery hot, customize the kick to suit your taste buds.
• Experiment with seasonal vegetables like zucchini, cauliflower, or different pepper varieties to create unique flavor profiles while maintaining the classic chow chow spirit.
• This recipe is naturally gluten-free and can be made vegan by ensuring all ingredients are plant-based, making it a versatile condiment for various dietary needs.

Vintage Chow Chow Recipe

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4.5 from 23 reviews

• Total Time: 50 minutes
• Yield: 9 1x

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Description

Chow chow pickle relish brings Southern comfort to summer picnics and family gatherings. Crisp vegetables and tangy spices create a nostalgic condiment perfect for grilled meats and sandwiches you’ll savor.

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Ingredients

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• 2 cups (480 ml / 16.2 fl oz) apple cider vinegar
• 2 cups (400 g / 14.1 oz) granulated sugar
• ¼ cup (60 g / 2.1 oz) kosher salt
• 1 medium head green cabbage, finely chopped
• 4 medium green tomatoes, diced
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1 tsp ground turmeric
• 1 tsp ground ginger
• ½ tsp red pepper flakes (optional, for heat)

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Instructions

1. Prepare Vegetables: Chop cabbage, green tomatoes, onions, and bell peppers. Generously sprinkle salt over the vegetable mixture, massaging thoroughly to draw out moisture. Let the blend rest uncovered for 4-6 hours.
2. Cleanse and Drain: Rinse vegetables under cold water to remove excess salt. Drain completely using a colander, shaking to eliminate residual moisture.
3. Create Pickling Liquid: In a large pot, combine sugar, apple cider vinegar, mustard and celery seeds, turmeric, ginger, and red pepper flakes. Bring to a vigorous boil, stirring until sugar dissolves completely.
4. Combine and Simmer: Add drained vegetables to the aromatic liquid. Reduce heat and let the mixture gently simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even flavor distribution.
5. Sterilize and Preserve: Sterilize glass jars and lids through boiling. Carefully ladle hot chow chow into containers, leaving a half-inch headspace. Wipe jar rims clean, seal tightly, and process in a water bath for 10 minutes.
6. Cool and Store: Allow jars to cool naturally at room temperature. For long-term storage, keep in a cool, dark place for up to one year. For immediate use, refrigerate in a sealed container and consume within one month.

Notes

• Control Salt Intensity: Adjust salt quantity during initial vegetable preparation to prevent over-salting, which could overwhelm the pickle’s delicate flavor profile.
• Vegetable Precision: Chop vegetables uniformly to ensure consistent texture and even pickling throughout the mixture.
• Temperature Management: Monitor simmering process carefully, maintaining gentle heat to prevent burning and preserve vegetable crispness.
• Sterilization Importance: Thoroughly sterilize glass containers to prevent bacterial growth and extend preservation duration of chow chow.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Cocktails
• Method: Simmering
• Cuisine: Southern American

Nutrition

• Serving Size: 9
• Calories: 220
• Sugar: 22 g
• Sodium: 6700 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg