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.
- Combine the cabbage, onions, green and red bell peppers, tomatoes, and salt in a large bowl.
- Soak the mixture overnight in the refrigerator and drain.
- In a large saucepan over medium heat combine the sugar, mustard, turmeric, ginger, mustard seed, celery seed, whole spices, and vinegar.
- Simmer mixture for 10 minutes. Add the vegetables stir well and simmer until hot and well seasoned.
- Pack the chow-chow into hot, sterilized half-pint jars, leaving 1/2 inch headspace in jar.
- Process jars in a boiling water bath for 10 minutes to seal the lids.
- 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.