This old-fashioned chow chow is a classic Southern relish made with green tomatoes, cabbage, peppers, and vinegar. It’s tangy, slightly sweet, and perfect for canning and serving with beans, barbecue, and comfort food favorites.
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This old-fashioned chow chow recipe is one that will forever live in my heart. I know that sounds a little corny, but this was my granny’s recipe—and she was a force of nature who helped shape who I am to my core.
If you’ve never had chow chow, it’s a classic Southern relish made with green tomatoes, cabbage, peppers, and vinegar. It’s tangy, a little sweet, and something you’ll find on tables next to beans, barbecue, and all kinds of comfort food.
My granny stood barely five feet tall, but she was a spitfire. She could whoop you up one side and down the other in dominoes or any game she talked you into playing—and she did, often. The memories I have sitting around her kitchen table are forever ingrained in my mind and on my heart.
These days, my mom and I get together to make this chow chow ourselves. It’s become a bit of a tradition—usually early mornings, grinding onions and laughing about what Granny would say if she saw how we were doing things now. (Spoiler: she would absolutely tell us we were doing it wrong.)
Mostly, though, we talk about how incredible she was.
I miss her more than I can explain, but making this recipe with my mom has become its own kind of comfort. That’s the magic of food—it shows up in the happy moments and the hard ones, and sometimes it even helps you heal.
I hope you have recipes like that. And if you don’t yet, I hope you find them—make them, share them, and hold onto them. They’re worth more than their weight in gold.
Why This Old-Fashioned Chow Chow Works
- A true old-fashioned recipe: This is the kind of chow chow that’s been passed down—simple, traditional, and full of flavor.
- Perfect balance of tangy and sweet: Vinegar brings the bite, while just enough sweetness rounds everything out.
- Built for preserving: This recipe was made with canning in mind, so you can enjoy it long after tomato season ends.
- Incredibly versatile: Spoon it over beans, barbecue, hot dogs, or anything that needs a little extra flavor.
What Is Chow Chow?
Chow chow is a classic Southern relish made with green tomatoes, cabbage, peppers, onions, and vinegar. It’s tangy, slightly sweet, and often has a little bit of heat depending on the recipe.
It’s traditionally canned and served alongside comfort foods like pinto beans, barbecue, and hot dogs, adding a bright, punchy flavor that cuts through rich dishes.
It’s also incredibly versatile. Spoon it over cream cheese for an easy appetizer, mix it into deviled eggs, add it to sandwiches, or stir it into dressings and sauces. Once you have a jar in the fridge, you’ll start finding ways to use it on just about everything.
What You'll Need & Why
- Green tomatoes: The star of the show. Firm, tart, and perfect for creating that classic chow chow texture and flavor.
- Green bell peppers: Add a fresh, slightly bitter crunch that balances the sweetness of the relish.
- Sour or dill pickles: Bring a punch of tang and depth—this is what gives chow chow that signature bite.
- Yellow onions: Add sweetness and savoriness as they soften into the mixture.
- Cabbage: Bulks up the relish and gives it that traditional, slightly crisp texture.
- Turmeric: Adds warmth and that classic golden color chow chow is known for.
- Ground mustard: Brings a subtle tang and depth that rounds out the flavor.
- Kosher salt: Helps draw out moisture from the vegetables and enhances every flavor.
- Black pepper: Adds a mild heat and balances the sweetness and acidity.
How to Make Chow Chow
This old-fashioned chow chow comes together in a few simple stages—just take it step by step.
- Prep your jars: Make sure jars, lids, and your work area are very clean before you begin. This is important for safe canning and proper storage.
- Grind the vegetables: Use a food processor to finely chop the green tomatoes, pickles, peppers, cabbage, and onions. Drain the tomatoes slightly so the mixture isn’t too watery.
- Combine and cook: Add the chopped vegetables to a large pot with the vinegar, spices, and seasonings. Bring everything together and let it simmer until the flavors meld and the mixture softens.
- Fill the jars: Carefully ladle the hot chow chow into prepared jars, leaving proper headspace.
- Process the jars: Seal and process in a water bath canner according to safe canning guidelines.
- Cool and store: Let the jars cool completely. Once sealed, label and store in a cool, dark place. Refrigerate any jars that don’t seal properly.
Canning Chow Chow
This recipe is perfect for preserving so you can enjoy chow chow long after tomato season is over.
- Prepare your jars: Make sure jars, lids, and bands are clean and hot before filling. This helps ensure a proper seal.
- Fill the jars: Ladle the hot chow chow into jars, leaving about ½ inch of headspace. Wipe the rims clean and secure the lids.
- Process in a water bath: Place the jars in a boiling water bath canner and process for 10–15 minutes (adjust for altitude if needed).
- Let them cool: Carefully remove the jars and let them sit undisturbed for 12–24 hours. You’ll hear the lids pop as they seal—this is a good sign.
- Check the seals: Once cooled, press the center of each lid. If it doesn’t move, it’s sealed. If it pops, refrigerate and use that jar first.
- Store properly: Label and store sealed jars in a cool, dark place. Properly canned chow chow will keep for up to a year.
Tips For The Best Chow Chow
A few simple tips will help your chow chow turn out consistent, safe, and full of flavor.
- Chop consistently: Finely and evenly chopped vegetables give you the best texture and help everything cook evenly. Use a food processor to make this super simple.
- Have extra jars ready: The final yield can vary depending on how finely the vegetables are processed.
- Keep everything clean: Sanitary jars, tools, and work surfaces are key for safe canning.
- Use a rack in your canner: This prevents jars from rattling or cracking during processing.
- Don’t overtighten lids: Screw bands on just until fingertip tight so air can escape and the jars seal properly.
- Use the right tools: A jar lifter and magnetic lid lifter make handling hot jars much safer and easier.
Chow Chow Recipe
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 tablespoon ground black pepper
- 2 tablespoon kosher salt
- 1 tablespoon ground mustard
- 1 tablespoon turmeric
Instructions
- Cook the chow chow. Add all ground vegetables and remaining ingredients to a large pot. Bring to a low boil, then reduce heat and simmer for 1 hour.
- Prepare the jars. Fill a water bath canner with water and bring to a boil. Add clean jars and boil for 10 minutes (adjust for altitude if needed).Carefully remove the jars and set aside. Keep them hot.
- Prepare lids and rings. Place lids and rings in a small saucepan of hot (not boiling) water. Keep them warm until ready to use.
- Fill the jars. Ladle hot chow chow into jars, leaving about ½ inch of headspace. Remove air bubbles with a clean utensil.Wipe jar rims clean, then place lids and rings on top. Tighten rings finger tight—not too tight.
- Process the jars. Place jars into the canner, making sure they are covered by at least 1 inch of water. Bring to a full boil and process for 15 minutes (adjust for altitude if needed).
- Cool and check seals. Remove jars and let them cool undisturbed for 12–24 hours.Check seals by pressing the center of each lid:If it does not move → sealed.If it pops → not sealed.Unsealed jars should be refrigerated and used first.
Nutrition
How to Use Old-Fashioned Chow Chow
Chow chow is one of those old-fashioned staples that makes simple food taste incredible. Once you have a jar, you’ll find yourself reaching for it all the time.
- With pinto beans and cornbread: This is the classic. A spoonful of chow chow adds tang and brightness that balances rich, slow-cooked beans.
- On hot dogs and burgers: Skip the plain relish—chow chow brings way more flavor and texture.
- With barbecue: Perfect alongside pulled pork sliders, brisket, or ribs to cut through the richness.
- Mixed into deviled eggs: Stir a spoonful into the filling for a tangy, slightly sweet twist.
- On sandwiches: Adds crunch and flavor to everything from ham sandwiches to deli-style subs.
- With beans, greens, and comfort food: Spoon it over black-eyed peas, collard greens, or any hearty Southern dish that needs a little lift.
Once you start using it, it quickly becomes one of those things you don’t want to be without.
Storage
Properly canned chow chow stores beautifully and is meant to last well beyond tomato season.
- Store sealed jars: Once fully cooled and sealed, label and store jars in a cool, dark place for up to 1 year.
- Check the seal: Before storing, press the center of each lid. If it doesn’t move, the jar is sealed properly.
- If a jar didn’t seal: Do not store it at room temperature. Refrigerate immediately and use within a few weeks.
- After opening: Store in the refrigerator and use within 3–4 weeks for best flavor.
You Asked, I Answered
How fine do I need to grind my Chow Chow ingredients?
This comes down to personal preference. A finer grind gives you a smoother, more uniform relish, while a coarser chop creates a chunkier texture. Just keep in mind—the chunkier the mixture, the more jars you may need.
What is a sour pickle?
A sour pickle is simply a very tart, vinegar-forward pickle with little to no sweetness. They can sometimes be harder to find, but dill pickles are a great substitute if needed.
Do I need to adjust canning time for altitude?
Yes. If you live above 1,000 feet, you’ll need to increase the processing time slightly to ensure safe preservation. Check current USDA or local extension guidelines for exact timing based on your elevation.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on "no-drama" meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like my granny's Chow Chow?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Sallie Myers says
You have to make this if not for anything else, to top on a bowl of beans or to add to any sandwich. It is soooo good!!!
Sallie Myers says
You have to make this if not for anything else, to top on a bowl of beans or to add to any sandwich. It is soooo good!!!
Tsmith says
Wow! This is the best I’ve ever made!
Sara says
History of Chow Chow Recipe
While the name “chow chow” is often associated with the Southern United States, the practice of pickling vegetables dates back much further.
Chow chow itself has roots in the culinary traditions of the United Kingdom, with early versions of the relish being inspired by the Indian chutneys brought over during the colonial era.
Over time, this dish evolved to become more tailored to the ingredients found in the American South, ultimately becoming the popular Southern chow chow relish we know today.
Hope you can take a look at my article, it’s something special: https://www.solelyrecipes.com/chow-chow-recipe
Rufus says
How interesting! Thank you!