Chow chow is a traditional Southern-style pickled relish known for its tangy, sweet, and slightly spicy flavor that perfectly complements barbecue, sandwiches, and more. While cabbage is a common ingredient, this recipe skips it in favor of a vibrant blend of green tomatoes and other crunchy vegetables, making it ideal for those seeking a cabbage-free alternative without sacrificing taste or texture.
Ingredients
- 4 cups green tomatoes, finely chopped
- 2 cups chopped onions (white or yellow)
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 3 tablespoons salt
- 2 cups white vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric powder
- 1 teaspoon celery seeds
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons grated fresh ginger (optional for a slight zing)
Instructions
- Prepare the vegetables: Wash and finely chop the green tomatoes, onions, bell peppers, and celery into small, uniform pieces. This ensures even pickling and a consistent texture.
- Salt the mixture: In a large non-reactive bowl, combine the chopped vegetables with the salt. Stir well, cover with a clean towel or plastic wrap, and let it rest for 2 hours. This process draws out excess moisture, which helps maintain crispness.
- Drain and rinse: After 2 hours, drain the vegetables through a colander, pressing gently to remove as much liquid as possible. Rinse them thoroughly under cold water to remove excess salt, then drain again.
- Make the pickling liquid: In a large saucepan, combine the white vinegar, sugar, mustard seeds, turmeric, celery seeds, red pepper flakes, and grated ginger if using. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.
- Combine and simmer: Add the drained vegetables to the boiling pickling liquid. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally. This step softens the vegetables slightly while allowing flavors to meld.
- Jar the chow chow: Sterilize your jars and lids by boiling them or using a dishwasher’s sterilize cycle. Carefully ladle the hot chow chow into the sterilized jars, leaving about 1/2 inch headspace. Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure safety and extend shelf life.
- Cool and store: Remove jars from the water bath and let them cool completely at room temperature. Once sealed, store them in a cool, dark place. Refrigerate after opening.
Tips
- Substitutions: If green tomatoes are unavailable, unripe tomatillos or firm green apples can provide a similar tartness and texture. Adjust sugar slightly if using apples, as they are sweeter.
- Texture matters: Chop vegetables evenly and finely for consistent pickling. Avoid overcooking during simmering to maintain crunch.
- Spice level: Adjust crushed red pepper flakes to your heat preference. For milder chow chow, omit or reduce the amount.
- Storage safety: Always use sterilized jars and proper water bath processing to prevent spoilage and ensure shelf stability.
Serving Suggestions
Chow chow without cabbage shines as a condiment alongside grilled meats such as pulled pork, chicken, or brisket, adding a bright, tangy contrast. It’s also excellent spooned over hot dogs, burgers, or mixed into potato salad for added flavor and crunch. Try it as a topping for deviled eggs or stirred into cream cheese for a quick, flavorful spread.
Variations
Feel free to customize your chow chow to suit your tastes or what’s available seasonally. Some popular variations include adding diced carrots or sweet pickles for extra sweetness and color. For a more traditional Southern profile, include a small amount of finely chopped jalapeño or hot sauce for heat. You can also experiment with apple cider vinegar instead of white vinegar for a fruitier tang. Another variation is to omit sugar entirely for a more tart, less sweet relish.
Storage and Reheating
Properly canned chow chow can be stored unopened in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3 to 4 weeks for the best flavor and safety. Because chow chow is a pickled relish, it does not require reheating. However, if you prefer it warm, gently heat it on the stove over low heat—avoid boiling to preserve texture.
Frequently Asked Questions
Can I make chow chow without vinegar?
Vinegar is essential in chow chow as it provides the acidity needed to safely preserve the vegetables and develop the characteristic tangy flavor. Omitting vinegar would require refrigeration and a much shorter shelf life, so it’s not recommended for traditional canning.
Why is cabbage usually used, and what can I replace it with?
Cabbage adds bulk, crunch, and mild flavor in classic chow chow. In this recipe, green tomatoes and celery serve as excellent substitutes, providing similar texture and acidity without the cabbage taste. Bell peppers add color and sweetness, balancing the tang.
Do I need to process chow chow in a water bath?
Yes, if you plan to store chow chow unrefrigerated for months, water bath canning is necessary to prevent spoilage and ensure food safety. If you prefer, you can skip canning and store the relish refrigerated, but it should be consumed within a few weeks.
How long does chow chow need to sit before eating?
While you can eat chow chow soon after it cools, letting it sit sealed for at least 1 to 2 weeks allows the flavors to meld and deepen. The texture remains crisp, and the taste becomes more balanced with time.
Can I freeze chow chow?
Freezing is not ideal for chow chow, as the vegetables may become mushy upon thawing due to their high water content. Proper canning or refrigeration is preferred to maintain texture and flavor.
Is chow chow spicy?
Traditional chow chow has a mild to moderate heat level, depending on the amount of crushed red pepper or hot peppers used. This recipe includes red pepper flakes for a gentle kick, but you can adjust or omit them to suit your heat preference.
Chow chow without cabbage offers a fresh take on a beloved Southern relish, maintaining the essential tang and crunch while accommodating dietary preferences and ingredient availability. With simple ingredients and straightforward steps, it’s an accessible recipe that brightens meals year-round.
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