Chow Chow is the tangy, sweet, slightly spicy relish of your dreams. If you’ve never had it, you’re missing out. If you’ve never made it, I’ll show you how. For me, this recipe is a love story and I cannot wait to tell you all about it!
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This recipe is the recipe that will forever reside in my heart. I know that sounds a little corny, but this Chow Chow recipe was my granny’s. My granny was a force of nature and a person that helped shape who I am to my very core.
While she stood barely five feet tall, she was a spitfire and could whoop you up one side and down the other in dominoes or any other game she could sucker you into playing. And, she did. Often. The memories I have sitting around her kitchen table will forever be ingrained in my mind and on my heart.
Today, my mom and I get together to make this fantastic southern relish. During the holidays, it has become our new tradition and a time that we share in the memories of her incredible mother. We talk about how spunky she was and what she would think of us as we start grinding raw onion at seven in the morning. We talk about how she would have no problem telling us what we were doing it wrong. And, mostly, we talk about how freaking awesome she was.
I miss her more than words can explain, but making Chow Chow with my mom helps more that I ever thought it would. That’s the magic of food. It can bring us together during the happy times and the sad. It can also be healing. And, this is just what our chow chow does.
I hope you have recipes that bring you this same sense of comfort. If you don’t, I hope you find them. Find them, share them, and keep them close. Make them with your family, with your friends, and with your kids. It’s worth more then its weight in gold.
what is chow chow?
Chow Chow is a glorious green tomato relish that is both sweet and tangy and a little spicy. It’s wonderful and goes on everything! I grew up with around it and it’s something that is very familiar to my entire family. You’ve gotta try it. I demand it.
This old-fashioned relish is a requirement for the mass quantities of pinto beans my cowboy dad eats with every meal. It’s fantastic on top of a piping hot hot dog. Want a fantastic add-in and topping for your next batch of deviled eggs? This relish is amazing. Spoon it over and mix it into a block of cream cheese for an super simple, super flavorful appetizer with crackers.
Mix it into dressings, on top of sandwiches, spooned into hearty soups and stews. It really does go with everything and I very much hope you’ll try it!
chow chow ingredients
- Green Bell Peppers
- Sour or Dill Pickles
- Green Tomatoes
- Yellow Onions
- Cabbage
- Turmeric
- Ground Mustard
- Kosher Salt
- Ground Black Pepper
recipe tools
- Food Processor
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- Spatula
- Dutch Oven – For cooking
- Small Saucepan – For the lids and rings
- Canning Equipment – For the water bath
- Pint Jars and Lids
how to make chow chow
Chow Chow is very easy to make, but it does take a little prep work. Don’t fret, though. Rufus got you. Take your time and go step-by-step.
1. the jar and working area prep
In order to prevent an accidental poisoning, we must first address the jars. They have to be very, very, very clean. I put my case of jars into the dish washer and let them get clean there first. If you would like, you can hand wash them. But, this should be your first step. Make sure they are squeaky clean.
Also, make sure your prep area is super clean and disinfected. This type of food preservation requires the utmost of sanitary conditions. Wash your hands, wash your countertops, and keep everything as clean as possible. Please, don’t pick your nose. Save that for another time.
2. the veggie prep
Grab the food processor, and let’s proceed with the veggie prep.
The first veggie that needs to be ground up is the green tomatoes. You’ll need 1 quart of ground tomatoes which is approximately 10 whole tomatoes. Grind up the tomatoes until they are quite fine. Pour the tomatoes into a strainer and let the juices drain.
Grind up the strained pickles in the food processor.
Now, it’s time for the bell peppers. You’ll need 5 per batch of this recipe. Cut those up and then into the food processor they go. Pulse until the peppers are finely ground.
Continue on your grinding journey, and grind the cabbage and onions. If you want a little kick in your batch, grind up the jalapeños!
3. cooking the chow chow
It’s time to start the cooking process. Add all of the ground veggies along with the apple cider vinegar, turmeric, ground mustard, sugar, kosher salt and pepper to your cooking pot.
Bring this mixture to a low boil, reduce the heat, and simmer for one hour. Stir occasionally to prevent sticking and any burning.
4. sterilize the jars
Now, we need to sterilize the jars. You can do this in the water bath canner.
Place the water bath canner pot filled with water and, the canner rack in the bottom of the pot, onto the stove. Bring the water to a boil. Add the jars right side up and make sure there is at least one inch of water about the jars. Continue to boil for 10 minutes (plus an additional minute for every 1,0000 ft above sea level).
After the 10 minutes is up, carefully remove the jars from the water bath canner. I use tongs and carefully pour the water in the jars back into the canner. Set the jars aside.
5. prep the rings and seals
The lids and seals also need to be prepped before we can can the relish. When the Chow Chow is done simmering, place a small sauce pan on a burner on the stovetop and bring it to a bare simmer. Do not boil. Add the rings and seals to the sauce pan. Remove them only just before you’re ready to place them on top of the filled jars. You want them to come out of the water and straight to the jar.
6. canning the chow chow
Once the Chow Chow is finished simmering and your small saucepan is at a bare simmer on the back burner, it’s time to can. Place a couple of rings and seals into the saucepan. Turn the canner heat to high.
Fill the jars with the relish leaving 1/2″ to 1/4″ headspace. Using a small knife or fork, remove any air bubbles that you can see.
Wipe the rim of the jar with a cloth dipped in vinegar to remove any potential residue. Place the seal and ring on top. Tighten the ring finger tight. Don’t try and get it as tight as you possibly can. You’ll have issues with proper sealing later on.
Carefully lower the sealed jar into the canner. Repeat until all jars are filled and lids are on. Make sure the jars are covered with at least 1 inch of water. Bring the water to a boil and process for 15 minutes.
cooling and storage
After the filled jars have finished processing, carefully remove them from the canner pot. Let them come up to room temperature for 12 hours. During this time, you’ll hear the seals popping. This is a good thing!
After 12 hours, check the seals. If any jars have not sealed, store them in the fridge. Sealed jars can be wiped down, labeled and dated, and stored.
You did it! Homemade Chow Chow is done!
canning tips and tricks
- The number of jars you will need, depends on how finely you grind your ingredients. The finer you grind your ingredients, the less jars you will need. Always have 2-3 extra jars ready just in case.
- Keep everything clean. Take your time.
- Make sure to use a rack at the bottom of the water bath canner. This will prevent the jars from rattling and possible breakage.
- When screwing on the lids after filling the jars, only turn them finger tight. If the rings are too tight, air won’t be able to escape, the lids will buckle, and the jars will not seal.
- A magnetic lid lifter makes removing rings and seals from hot water super easy.
- A jar lifter makes moving hot jars around easier and safer.
- Do not boil the rings and seals. The boiling water can damage the seal.
- Only take the rings and seals out of their saucepan immediately before placing them on top of the filled jars. This prevents any contamination.
recipe frequently asked questions
This is a personal preference situation. I like my Chow Chow ground very fine. If you like it chunkier, feel free to do so. Just remember, the chunkier the relish, the more jars you will need.
Just that. A pickle that is incredibly sour. They are different than a dill pickle, but can be difficult to find. If you cannot find sour pickles, dill pickles will work great.
A good rule of thumb for home canned products is to use them within one year of the canning date.
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Chow Chow
Equipment
- dutch oven or large pot
- small sauce pan for rings and seals
Ingredients
- 5 bell peppers, ground
- 1 quart jar sour pickles, drained and ground
- 1 quart green tomatoes, ground and strained
- 1 quart cabbage, finely ground
- 1 quart yellow onion, finely ground
- 2 jalapeños, finely ground optional
- 1 quart apple cider vinegar
- 2½ cup granulated sugar
- 3 tbsp ground black pepper
- 2 tbsp kosher salt
- 1 tbsp ground mustard
- 1 tbsp turmeric
Instructions
Jar Prep
- Wash the pint jars well in the dishwasher or by hand. Set aside.
Cooking the Chow Chow
- Add all of the ground veggies and remaining ingredients to a large dutch oven. Bring to a low boil, reduce heat, and simmer for 1 hour.
Sterilize Jars
- Place the water bath canner pot with canner rack filled with water onto the stove. Bring the water to a boil. Add the jars right side up and make sure there is at least one inch of water about the jars. Continue to boil for 10 minutes (plus an additional minute for every 1,0000 ft above sea level).
- After the 10 minutes is up, CAREFULLY remove the jars from the water bath canner. I use tongs and carefully pour the hot water in the jars back into the canner. Set the jars aside.
Ring and Seal Prep
- When the Chow Chow is done or almost done simmering, place a small sauce pan on a back burner on the stovetop and bring it to a bare simmer. Do not boil.
- Add the rings and seals to the hot water. Leave them there until ready to place on filled jars.
Canning the Chow Chow
- Turn the canner pot heat to high. You're getting the water hot to process the filled jars.
- Fill the jars with the relish leaving 1/2" to 1/4" headspace. Using a small knife or fork, remove any air bubbles that you can see.
- Wipe the rim of the jar with a cloth dipped in vinegar to remove any potential residue. Place a clean seal and ring on top. Tighten the ring finger tight. Don't try and get it as tight as you possibly can. You'll have issues with proper sealing later on.
- Carefully lower the sealed jar into the canner. Repeat until all jars are filled and lids are on. Make sure the jars are covered with at least 1 inch of water. Bring the water to a boil and process for 15 minutes.
Cooling and Seal Check
- After the filled jars have finished processing, carefully remove them from the canner pot. Let them come up to room temperature for 12 hours.
- After 12 hours, check the seals. If any jars have not sealed, store them in the fridge. Sealed jars can be wiped down, labeled and dated, and stored.
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Chow Chow recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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