How to Make Chow Chow Recipe

Growing up in the South, the smell of simmering chow chow always meant summer was ending. As a child, I looked forward to this tangy, crunchy relish. I loved it on hot dogs and my grandma’s cornbread. The bright colors and bold tastes of chow chow brought me comfort and connected me to my roots.

If you’re new to chow chow, get ready for a flavorful adventure. This Southern pickled relish is a true delight, mixing tart, sweet, and spicy flavors. It’s made with lots of end-of-season veggies like green tomatoes, cabbage, peppers, and onions. Chow chow is a great way to keep the season’s best flavors.

Key Takeaways

• Chow chow recipe is a classic Southern relish that combines tart, sweet, crunchy, and spicy flavors.
• It’s made with end-of-season vegetables like green tomatoes, cabbage, bell peppers, and onions, pickled in a flavorful brine.
• The versatile condiment can elevate a variety of dishes, from hot dogs and hamburgers to beans and cornbread.
• Chow chow can be preserved through canning, allowing you to enjoy the taste of summer all year round.
• This recipe yields approximately 11 cups of chow chow relish, or about 176 servings.

Understanding Southern Chow Chow: A Traditional Relish

The Southern chow chow relish is a favorite in many Southern homes. It has deep roots in Southern cooking. This traditional condiment helps preserve end-of-season vegetables and adds flavor to many dishes.

Origins and Cultural Significance

Chow chow started as a way for Southern families to use up garden produce in late summer and fall. By pickling vegetables, they enjoyed the harvest’s flavors even in cold weather. This tradition shows Southern cooks’ resourcefulness and ingenuity.

Why End-of-Season Vegetables Matter

The Southern chow chow relish uses end-of-season veggies like onions, cabbage, green tomatoes, and bell peppers. These are ripe and plentiful, perfect for pickling. The relish highlights the South’s diverse flavors and reduces food waste.

Regional Variations Across the South

Though Southern chow chow relish stays the same, recipes vary by region. Some add corn, beans, or special spices, showing local tastes. This variety makes the relish a key part of Southern cuisine.

“Chow chow is a unique and flavorful way to preserve the end-of-season bounty, bringing the taste of the South to the table year-round.”

Essential Ingredients for Chow Chow Recipe

Making a great chow chow recipe starts with the right ingredients. It’s a mix of green tomatoes, cabbage, onions, and bell peppers. Garlic adds a special flavor to the mix.

The brine is what makes chow chow special. It’s made from white vinegar, sugar, salt, and spices. These ingredients give it a sweet and tangy taste.

While the main ingredients stay the same, some places add carrots or cauliflower. This lets cooks use fresh, local produce. So, every batch of chow chow is unique.

Choosing the right chow chow ingredients makes a delicious vegetable relish recipe. It brings the taste of the South to your table.

Kitchen Tools and Equipment Needed

To make a tasty homemade chow chow relish, you need the right tools. From canning basics to gadgets for food processing, the right gear is key. It makes a big difference in your chow chow-making journey.

Canning Equipment Essentials

Good canning techniques are the base of your chow chow. You’ll need a big stockpot or a home canner for water bath processing. Also, get high-quality canning jars with new lids and rings for a tight seal.

Food Processing Tools

Chopping, shredding, and grinding veggies is crucial for perfect chow chow. Use a food processor or hand-crank grinder for the right texture. A sturdy colander is also useful for draining and rinsing veggies.

Storage Containers and Jars

After cooking and processing your chow chow, you need the right containers. Choose from regular or wide-mouth canning jars. Make sure they are clean, sterilized, and ready for your relish. Proper storage keeps your homemade chow chow fresh and shelf-stable.

With the right canning equipment, food processing tools, and storage containers, you’re set. You’ll make a delicious batch of homemade chow chow that’s full of Southern flavors.

Preparing Your Vegetables for Chow Chow

Making the perfect chow chow starts with how you prepare your veggies. You need to chop them carefully to get the right texture and taste.

Start by picking a mix of veggies like green tomatoes, cabbage, and bell peppers. Use a food processor to chop each veggie separately. This makes sure they’re all the same size in your relish.

1. Chop the vegetables: Use a food processor or grinder to finely chop the vegetables, working in batches to maintain an even texture.
2. Separate the vegetables: Chop each type of vegetable (green tomatoes, cabbage, peppers, cucumbers, onions, carrots, green beans) individually to prevent uneven distribution.
3. Combine and salt: Once all the vegetables are chopped, combine them in a large bowl and toss with a generous amount of salt. Allow the mixture to stand overnight, stirring occasionally, to remove excess moisture.

For big batches, a meat grinder or a food grinder attachment for a stand mixer is handy. It makes sure your chow chow has a uniform texture.

Creating the Perfect Pickling Brine

Making a tasty chow chow relish starts with the right pickling brine. This base is a mix of white vinegar, sugar, and spices. It’s the foundation of the dish.

Vinegar and Spice Measurements

The basic brine mix is 2 cups of white vinegar and 2 cups of sugar. This combo gives a strong, tangy taste. You can add spices like mustard seed, celery seed, and turmeric to enhance it. Try different amounts to match your taste.

Balancing Sweet and Sour Flavors

To get the sweet and sour just right, heat the brine until the sugar dissolves. This lets the spices blend well, creating a balanced taste. Some recipes use apple cider vinegar for a fruity twist.

Creating a great chow chow is all about balancing the pickling brine and sweet and sour flavors. With some trial and error, you’ll make a Southern-style relish that’s a hit.

Step-by-Step Cooking Process

Making chow chow is easy and fun. First, chop and drain your veggies. Then, mix them with a tasty pickling brine. This brine has white wine vinegar, sugar, and spices.

Heat the mix until it boils gently. Then, lower the heat and simmer for 10 minutes. This step blends the flavors and keeps the veggies crunchy.

Now, the chow chow is ready to go into hot, sterilized jars. Make sure to leave enough space for it to expand.

1. Combine the salted and drained vegetables with the prepared brine in a large pot.
2. Take the mixture to a boil, then reduce the heat and simmer for 10 minutes.
3. Carefully pack the hot chow chow into sterilized jars, leaving the appropriate headspace.
4. For refrigerator chow chow, allow the jars to cool completely before refrigerating.
5. For shelf-stable chow chow, process the sealed jars in a boiling water bath to ensure proper preservation.

The chow chow cooking process is simple yet detailed. By following these steps, you’ll make a tasty Southern-style chow chow relish. It will make your dishes better and taste great.

Canning and Preservation Methods

To keep your homemade chow chow fresh for a long time, use water bath canning techniques. This method keeps the flavors and textures of your relish perfect. It also makes your relish shelf-stable for up to a year.

Water Bath Canning Technique

First, sterilize your canning jars, lids, and tools. Fill the jars with hot chow chow, leaving 1/2 inch of space at the top. Clean the jar rims and put the lids on tightly.

Then, put the sealed jars in a boiling water bath for 10 minutes (if you’re at 1,000 feet or below). This step kills bacteria and seals the jars, keeping the food fresh.

Proper Sealing and Storage

After boiling, take the jars out and let them cool. Check the lids to see if they’re sealed right. If the lid doesn’t move when pressed, it’s sealed well.

Keep your canned chow chow in a cool, dark spot for up to one year. For fridge chow chow, cool it down first. Then, put it in an airtight container and refrigerate.

Properly canned chow chow can be a delicious and versatile condiment to enjoy year-round.

Serving Suggestions and Pairings

Chow chow, a Southern pickled relish, adds flavor to many dishes. It’s great for enhancing your meals and snacks. It’s perfect for backyard barbecues or adding zest to everyday food.

Chow chow pairs well with hot dogs or hamburgers. Its tangy and sweet flavors match grilled meats well. It’s also good on baked beans, adding crunch and flavor.

Mix chow chow with cream cheese for a tasty dip. This creamy mix is great with crackers or veggies. It’s also a colorful garnish for deviled eggs.

In the South, chow chow goes well with black-eyed peas and cornbread. Its crisp texture and bold taste enhance these classic dishes.

Chow chow makes any meal better. It’s great with grilled meats, in dips, or with Southern favorites. It brightens up your plate and pleases your taste buds.

“Chow chow is the perfect condiment to add a burst of flavor to your favorite dishes. Its tangy, slightly sweet, and crunchy texture makes it a versatile addition to a wide range of meals.”

Storage Tips and Shelf Life

Storing your homemade chow chow right is key to keeping its taste and freshness. Whether you canned it or kept it cold, knowing how long it lasts is important. This way, you can fully enjoy this Southern treat.

Chow chow stored in the fridge can stay good for up to 4 months. If you canned it, it can last up to a year in a cool, dark spot. After opening, make sure to keep it cold and use it in a few weeks.

Freezing chow chow isn’t a good idea. It can make the veggies soft and watery when thawed. For the best flavor and texture, fridge or canned storage is best.

Keeping your chow chow cool and dark is the secret to its long life. Whether in the fridge or pantry, right storage means you can enjoy its tangy, crunchy taste for months.

Conclusion

Making your own homemade chow chow lets you pick the flavors and ingredients you like. It’s a great way to use up end-of-season produce and connect with Southern cooking traditions. You can use it as a tasty condiment, a special gift, or a key ingredient in your dishes.

Preparing this relish is rewarding. You get to enjoy its bright taste and preserve the season’s bounty. It also honors the South’s culinary heritage. Your homemade chow chow will add a special touch to many meals, bringing the South’s flavors to your table.

So, start making your own chow chow at home. It’s a way to explore the South’s rich cooking history. Your taste buds and your connection to Southern traditions will be grateful.

Chow Chow Recipe

Recipe by Chef EvlinaCourse: Dinner

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 1 large yellow onion

• 3 green tomatoes or carrots

• 2 red bell peppers

• 2 green bell peppers

• 1/2 medium head green cabbage

• 1 Scotch bonnet pepper (optional, for heat)

• 1/4 cup kosher salt

• 1 teaspoon allspice berries

• 2 tablespoons fresh thyme

• 1 cup granulated sugar

• 2 cups water

• 3 1/2 cups distilled white vinegar

• 2 tablespoons yellow mustard seeds

• 2 tablespoons celery seeds

• 1 tablespoon ground turmeric

Directions

• Vegetable Preparation:
• Finely chop all vegetables using a food processor, working in batches to maintain even texture
• Combine chopped vegetables in a large bowl
• Toss with salt and let stand overnight, stirring occasionally to release excess moisture
• Drain vegetables thoroughly
• Brine Preparation:
• Combine water, vinegar, sugar, and all spices in a large pot
• Heat until sugar dissolves completely
• Cooking Process:
• Add drained vegetables to the prepared brine
• Bring mixture to a boil
• Reduce heat and simmer for 10 minutes
• Canning:
• Pack hot chow chow into sterilized jars, leaving 1/2 inch headspace
• Clean jar rims and secure lids tightly
• Process in boiling water bath for 10 minutes (for elevations up to 1,000 feet)
• Remove jars and let cool completely
• Check seals before storing

Notes

• Storage:
  Properly sealed jars: Up to 1 year in a cool, dark place
  Refrigerator storage: Up to 4 months
  After opening: Keep refrigerated and use within a few weeks