Amish Chow Chow is a traditional Southern pickled relish beloved for its tangy, sweet, and slightly spicy flavor. This versatile condiment combines a medley of fresh vegetables preserved in a vinegar-based brine, making it a perfect accompaniment to meats, sandwiches, and more. Its balance of crunch and zest works well to brighten up any dish, and homemade chow chow is far superior to store-bought versions.
Ingredients
- 4 cups finely chopped green tomatoes (about 6 medium)
- 2 cups chopped green bell peppers (about 2 large)
- 1 cup chopped onions (about 1 medium)
- 1 cup chopped cabbage (about 1/4 small head)
- 1/2 cup chopped celery
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Finely chop the green tomatoes, green bell peppers, onions, cabbage, and celery. Aim for uniform small pieces to ensure even pickling.
- Salt the vegetables: In a large non-reactive bowl, combine the chopped tomatoes, peppers, onions, cabbage, and celery. Sprinkle the kosher salt over the mixture and stir well. Cover and let it sit at room temperature for 2 hours. This draws out excess moisture and helps preserve the crunch.
- Rinse and drain: After 2 hours, drain the vegetables in a colander and rinse under cold water to remove excess salt. Press gently to remove as much water as possible, then return to a clean bowl.
- Make the pickling liquid: In a medium saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Combine and cook: Pour the hot vinegar mixture over the drained vegetables. Stir well to combine. Transfer the mixture back to the saucepan and bring to a boil again. Reduce heat and simmer gently for 10 minutes, stirring occasionally.
- Jar the chow chow: While still hot, carefully ladle the chow chow into sterilized glass jars, leaving about 1/2 inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature.
- Refrigerate and mature: Store the jars in the refrigerator. For best flavor, allow the chow chow to mature for at least 1 week before using. The flavor deepens and the vegetables soften slightly but remain crisp.
Tips
- Vegetable substitutions: You can vary the vegetables by adding chopped carrots, cauliflower florets, or hot peppers to customize the heat and texture.
- Adjusting sweetness and acidity: Feel free to tweak sugar and vinegar amounts to balance the sweetness and tang to your taste. More sugar softens acidity; more vinegar adds a sharper bite.
- Storage safety: Because chow chow is a pickled relish with vinegar, it is safe to store in the refrigerator for up to 2 months. Avoid water bath canning; if you want shelf-stable jars, use a pressure canner following USDA guidelines for low-acid foods.
- Crunch preservation: Salting the vegetables and draining them well before cooking helps maintain crunch. Overcooking will cause mushiness, so simmer only briefly.
Serving Suggestions
Amish Chow Chow is incredibly versatile. Serve it as a condiment alongside grilled or smoked meats like pulled pork, ribs, or chicken. It also adds a refreshing tang to burgers, hot dogs, or sandwiches. Stir a spoonful into potato or egg salad for a flavorful twist, or mix it into deviled eggs for added crunch and zest. Some enjoy it spooned over cream cheese and crackers as a simple appetizer.
Variations
There are many regional and family variations of chow chow. Some recipes include hot peppers for extra heat, while others add shredded carrots or chopped cauliflower for more texture. You can substitute apple cider vinegar for white vinegar for a fruitier flavor. For a sweeter chow chow, increase sugar by 1/4 cup. If you prefer a spicier relish, add more crushed red pepper flakes or a few chopped jalapeños. Adjust the mustard and celery seeds to taste; some versions use ground mustard for more intense flavor.
Storage and Reheating
Store homemade Amish chow chow in airtight jars in the refrigerator for up to 8 weeks. Because it is a vinegar-based relish, it does not require cooking before serving and is best enjoyed cold or at room temperature. Always use a clean utensil to avoid contamination. If you want to preserve it long-term without refrigeration, use a pressure canner and follow USDA guidelines for pickled vegetables. Never attempt water bath canning with this low-acid recipe. Do not reheat chow chow; it is intended as a cold condiment.
Frequently Asked Questions
What is chow chow, and how is Amish chow chow different?
Chow chow is a pickled relish made from chopped vegetables and a vinegar-based brine, popular in Southern U.S. cuisine. Amish chow chow tends to be milder and less sweet than some commercial versions, emphasizing fresh garden vegetables and traditional pickling spices.
Can I use red tomatoes instead of green tomatoes?
Green tomatoes are preferred because they are firmer and less sweet, which helps maintain the relish’s texture and tang. Ripe red tomatoes are softer and may make the chow chow mushy, but if you have only red tomatoes, use firm ones and reduce cooking time.
Is it safe to can chow chow at home?
Because chow chow contains low-acid vegetables, it must be pressure canned to ensure safety. Water bath canning is not recommended. For refrigerator storage, simply keep it chilled and consume within 6 to 8 weeks.
How long should I let chow chow sit before eating?
Allow the chow chow to mature for at least one week in the refrigerator before consuming. This resting time lets the flavors meld and the vegetables soften slightly while retaining crunch.
Can I make chow chow ahead for gifts or parties?
Yes, homemade chow chow makes a wonderful gift. Just be sure to use sterilized jars and refrigerate. If you want shelf-stable jars for gifting, use a pressure canner and follow proper canning protocols.
What dishes pair best with Amish chow chow?
It pairs wonderfully with barbecue, grilled meats, sandwiches, burgers, and even as a topping for baked potatoes or deviled eggs. Its bright acidity cuts through rich or fatty foods and adds a refreshing crunch.
Amish Chow Chow is a timeless Southern relish that brings a burst of flavor to many dishes. With these detailed instructions and tips, you can create your own batch that honors tradition while delighting your taste buds.
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