Old-Fashioned Chow-Chow

Georgia Grown

Get a taste of country cooking with this classic Southern recipe. For more information on how to can, check out our 10-step guide to making Old-Fashioned Chow-Chow.

Adapted from a recipe by The Loveless Cafe.


  • 1 lb cabbage (chopped)
  • 6 medium onions (chopped)
  • 6 green bell peppers (chopped)
  • 6 red bell peppers (chopped)
  • 4 cups green tomatoes (peeled and chopped)
  • 1/4 cup salt
  • 2 1/2 cups sugar
  • 2 tablespoons prepared mustard
  • 1 1/2 teaspoon tumeric
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon mustard seed
  • 1 1/2 tablespoon celery seed
  • 1 tablespoon whole spices (pickling mix)
  • 5 cups white vinegar



New to canning? Check out our guide to waterbath canning.

  1. Combine the cabbage, onions, green and red bell peppers, tomatoes, and salt in a large bowl.
  2. Soak the mixture overnight in the refrigerator and drain.
  3. In a large saucepan over medium heat combine the sugar, mustard, turmeric​, ginger, mustard seed, celery seed, whole spices, and vinegar.
  4. Simmer mixture for 10 minutes. Add the vegetables stir well and simmer until hot and well seasoned.
  5. Pack the chow-chow into hot, sterilized half-pint jars, leaving 1/2 inch headspace in jar.
  6. Process jars in a boiling water bath for 10 minutes to seal the lids.
  7. Don’t forget our printable labels if you’re storing your chow-chow or giving jars away as gifts.

The most popular food to eat with Chow-Chow relish is pinto beans or black-eyed peas.

Chow-Chow makes a tangy complement to pulled pork sandwiches, Sloppy Joes, hamburgers and hot dogs. It’s also delicious on seafood like shrimp tacos, grilled fish, and salmon.

Chow Chow on peas