Name: Chow Chow Relish Recipe
Prep time: 25 h
Cook time: 30 min
Total time: 25 h 30 min
Cuisine: Southern American
Ingredients: 5 cups chopped bell peppers (about 4 green, 2 red, 1 yellow); 5 heaping cups chopped onions (white or yellow); 5 cups chopped green tomatoes (about 5-6 medium tomatoes); 5 cups chopped cabbage; A few hot peppers (chopped, seeds and membranes removed for mild heat or left in for spice); ½ cup pickling salt; 6 cups apple cider vinegar; 5 cups granulated sugar (taste after mixing—add up to 1 more cup if desired); 1 tablespoon yellow mustard (French’s preferred); 1 teaspoon turmeric; 1 teaspoon celery seed; 1 tablespoon mustard seed; 2 tablespoons pickling spice (McCormick preferred, tied in cheesecloth); Optional: 1 teaspoon red pepper flakes (for added spice)

Jump to Recipe· 4.2 from 8 reviews

I’m really excited to share my favorite summertime condiment with you: this authentic Chow Chow Relish Recipe. To me, it’s the perfect blend of tangy, sweet, and slightly spicy flavors combined with a medley of vibrant vegetables that add crunch and color. Making chow chow might seem like a labor of love, but it’s so rewarding when you taste that first bite—fresh, crisp, and packed with personality. Whether you’re a seasoned canner or new to relish-making, I promise you’ll fall in love with this dish as much as I have.

Why You’ll Love This Chow Chow Relish Recipe

What makes this Chow Chow Relish Recipe stand out in my kitchen is the harmony of flavors. The sweetness from the granulated sugar mingles beautifully with the sharp acidity of apple cider vinegar, while the blend of mustard seed, celery seed, turmeric, and pickling spice delivers a warm, comforting depth that feels nostalgic every time I eat it. I love how the crunchy texture of bell peppers, cabbage, onions, and green tomatoes adds a fresh snap in contrast to the syrupy, tangy brine.

Another big reason I adore this recipe is how straightforward it is to prepare, even though it takes some time. The overnight salting step really brightens and firms the veggies, making the final product so much better than hurried versions. Plus, once the relish is simmered and canned, it’s a fantastic gift or a staple to keep on hand for barbecues, family dinners, or even a simple sandwich upgrade. Trust me, it’s a total game-changer!

Ingredients You’ll Need

A white pot on a white marbled surface holds seven sections of finely chopped vegetables and salt in the center. Starting from the top and moving clockwise, there is bright red bell pepper, green bell pepper, yellow bell pepper, dark green small chili pepper, light green celery, white onion, and light green cabbage. In the center of the pot is a pile of white salt, creating a clear contrast with the colorful vegetables around it. The pot has two handles visible on each side. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this chow chow relish is crucial for both flavor and texture, creating that iconic balance we all crave. The fresh vegetables provide crunch and color, while the spices and vinegar give the unmistakable tang and warmth.

Chopped bell peppers: A colorful mix of green, red, and yellow peppers adds sweetness and vibrant crunch.
Chopped onions: I use white or yellow onions for their sharp yet mellow bite that complements the other veggies.
Chopped green tomatoes: These contribute a tart element that’s essential for the relish’s signature tang.
Chopped cabbage: Adds a lovely texture and bulk that soaks up the sweet-tart vinegar beautifully.
Hot peppers: Optional but recommended if you like some heat; removing seeds reduces the punch, or keep them in for a fiery kick.
Pickling salt: Essential for drawing out moisture and firming the vegetables during the overnight resting.
Apple cider vinegar: Brings a fruity acidity that balances the sugar, making the relish refreshing and bright.
Granulated sugar: Sweetens the concoction and softens the vinegar’s sharpness, allowing the spices to shine.
Yellow mustard: Adds a subtle sharpness; French’s yellow mustard is my go-to for authenticity.
Turmeric: For that beautiful golden color and mild earthiness.
Celery seed: Provides a gentle, aromatic flavor that complements the mustard perfectly.
Mustard seed: Adds little bursts of tangy texture and flavor throughout the relish.
Pickling spice: Tied in cheesecloth, this spice blend infuses rich complexity during simmering.

Directions

Step 1: Start by chopping all your vegetables into roughly uniform pieces to ensure even texture and cooking.

Step 2: Combine the chopped bell peppers, onions, green tomatoes, cabbage, and hot peppers in a large non-reactive bowl or pan—glass or stainless steel works best.

Step 3: Sprinkle the pickling salt evenly over the vegetable mixture, then toss everything well to coat.

Step 4: Cover the bowl tightly with plastic wrap and a lid, then refrigerate overnight for about 12 to 16 hours. This step is crucial as the salt draws moisture out, crisps the veggies, and mellows their flavors.

Step 5: The next day, drain the salted vegetables thoroughly and rinse them with cold water to remove excess salt—this prevents over-salting and bitterness.

Step 6: In a large pot, combine the apple cider vinegar, granulated sugar, turmeric, yellow mustard, and the tied pickling spice pouch. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.

Step 7: Taste the simmering liquid; if you prefer your relish sweeter, add up to one additional cup of sugar gradually until it suits your liking.

Step 8: Add the drained vegetables to the pot, then reduce the heat to low and let the mixture simmer gently for 20 minutes. Stir occasionally to make sure everything cooks evenly and the flavors meld.

Step 9: While the relish cooks, sterilize your canning jars, lids, and rings by boiling them in water for 10 to 15 minutes. Keep the lids and rings in hot water until you’re ready to use them.

Step 10: Carefully remove the jars from boiling water and place them on a clean towel or rack. Using a funnel, ladle the hot chow chow relish into the jars, leaving about a ½-inch headspace at the top.

Step 11: To remove trapped air bubbles, slide a plastic knife around the inside edge of each jar before wiping the rims with a damp cloth to ensure a clean seal.

Step 12: Place the lids on the jars and screw on the rings until they are “finger-tight,” not overly tight.

Step 13: Process the filled jars in a boiling water bath for 10 minutes once the water reaches a rolling boil, then turn off the heat and let the jars rest in the water for an additional 5 minutes.

Step 14: Remove the jars carefully and place them on a towel or rack to cool undisturbed for 24 hours. During this time, you should hear the satisfying “pop” of lids sealing as they cool.

Step 15: After 24 hours, check each seal by pressing the center of the lid. If it does not flex up and down, the seal is good. Any jars that didn’t seal properly should be refrigerated and used within a few weeks.

Servings and Timing

This Chow Chow Relish Recipe yields about 6 generous servings, perfect for sharing or gifting. The prep time spans roughly 30 minutes for chopping and assembling ingredients, plus an essential overnight resting period of about 12 to 16 hours. Cooking and canning take an additional 1 to 1.5 hours, including sterilizing jars and processing times, making the total active and hands-on time around 2 hours and 30 minutes, but please remember the overnight wait. The resting time is what makes this recipe so uniquely delicious and well worth the patience.

How to Serve This Chow Chow Relish Recipe

A round silver metal sieve filled with finely chopped vegetables arranged in a single layer. The vegetables include light green cabbage pieces, white onion bits, small bright green pieces of celery, yellow corn kernels, and small chunks of orange and red bell peppers. The sieve is placed on a smooth white marbled surface. The handle of the sieve extends downwards from the bottom center of the image. The overall colors are fresh and vibrant with a mix of green, white, yellow, orange, and red. photo taken with an iphone --ar 4:5 --v 7

I love serving chow chow as a vibrant topping on grilled sausages or burgers—its bright crunch adds a delightful contrast to smoky meats. It’s equally amazing spooned over baked potatoes or mixed into potato salads for a pop of flavor. If you’re planning a Southern-style meal or a BBQ, this relish is a must-have condiment that livens up any plate with its bold personality.

Presentation-wise, I enjoy serving chow chow chilled or at room temperature in a rustic jar or small bowls alongside other picnic or holiday sides. Garnishing with a few fresh herbs like parsley or dill can really bring freshness and color to the table. For beverage pairings, I find crisp white wines such as Sauvignon Blanc or light, fruity rosés complement the tangy relish beautifully. Non-alcoholic options like iced tea with lemon or a sparkling citrus soda also work wonderfully.

This delicious relish shines at family dinners, potlucks, holiday gatherings, and even casual weeknight meals. It keeps beautifully in the fridge, so you can prepare a big batch and enjoy it through the season. I recommend serving it chilled or at room temperature for the best texture and flavor experience—warm relishes tend to lose their snap, so avoid heating it up directly.

Variations

Over time, I’ve experimented with variations on this Chow Chow Relish Recipe to cater to different dietary needs and flavor profiles. For a vegan version, this recipe is already plant-based, but I recommend double-checking your pickling spice blends to ensure there are no animal-derived ingredients. If you want a gluten-free relish, all the ingredients here are naturally gluten-free, just watch the pickling spices for any additives.

If you like a sweeter chow chow, feel free to adjust the sugar upwards—adding up to an extra cup really mellows the acidity and makes the relish feel more like a sweet pickle. On the flip side, increasing the hot peppers or adding red pepper flakes amps up the heat, which I love when serving alongside richer dishes. Another fun twist is adding grated fresh ginger or minced garlic for an additional aromatic punch.

For cooking methods, some people slow-cook their relish to develop deeper flavors, but I’ve found that simmering gently for 20 minutes strikes the perfect balance of preserving vegetable texture while marrying flavors. If you prefer more crunch, reduce simmering time slightly or skip it and use the veggies raw in a vinegar-sugar dressing—though classic chow chow is traditionally cooked and canned.

Storage and Reheating

Storing Leftovers

I always transfer leftover chow chow to airtight glass jars or containers and keep them refrigerated. Stored this way, the relish stays fresh and flavorful for up to 3 months. Using sterilized containers helps extend its shelf life, and each time you scoop some out, make sure to use a clean utensil to avoid contamination.

Freezing

If you want to freeze chow chow, it’s doable but not ideal because the texture may soften upon thawing. However, freezing can be convenient if you have large batches. Use freezer-safe, airtight containers and leave some headspace for expansion. The relish should keep well in the freezer for about 6 months. Thaw it in the refrigerator overnight before serving.

Reheating

Since chow chow is typically enjoyed chilled or at room temperature, I don’t recommend reheating it. If you must warm it gently, do so on the stovetop over low heat and just until warm, stirring frequently to prevent simmering which can break down the veggies too much. Avoid microwaving as it tends to heat unevenly and can alter the texture and flavor.

FAQs

What is chow chow relish used for?

Chow chow relish is a versatile condiment traditionally used to enhance grilled meats, sandwiches, and side dishes. Its tangy, sweet, and slightly spicy flavor adds brightness and crunch to anything from hot dogs to southern-style dinners.

How long does homemade chow chow last?

Properly canned and sealed chow chow can last up to one year when stored in a cool, dark pantry. Once opened, it should be refrigerated and consumed within 3 months for the best taste and safety.

Can I make chow chow without vinegar?

Vinegar is essential in chow chow relish as it acts as a preservative and provides the characteristic tangy flavor. Omitting it would significantly change the taste and shelf life, so I don’t recommend leaving it out.

Is the pickling salt necessary or can I use regular salt?

Pickling salt is preferred because it doesn’t contain additives like iodine or anti-caking agents, which can affect color and clarify the brine. If you use regular salt, make sure it’s free of additives and adjust quantities accordingly.

Can I make this chow chow recipe without canning?

Absolutely! You can prepare the relish and store it in the fridge in airtight containers for up to three weeks. Just be sure to keep it refrigerated and use clean utensils each time you serve to maintain freshness.

Conclusion

I hope you’re as excited as I am to try this Chow Chow Relish Recipe—it’s one of those special treasures that brings so much brightness and character to meals. The blend of fresh veggies, spices, and that perfect sweet-tart balance makes it an unforgettable addition to any table. Once you make a batch, you’ll want to keep it stocked for every barbecue, picnic, and comfort meal. Have fun making it your own and enjoy every crunchy, tangy bite!