Chow Chow Recipe
As summer ends, the South’s gardens fill with colorful late-season produce. The green tomato stands out, ready to become a classic chow chow. This Southern relish celebrates the South’s rich heritage and the joy of preserving the harvest.
Chow chow is a key part of Southern cooking, mixing chopped veggies with a tangy vinegar brine. It’s a recipe loved by many, with each family adding their special touch. Here, we’ll show you how to make this beloved relish at home.
This chow chow recipe brings the South’s flavors to your kitchen. It’s perfect for both seasoned cooks and newcomers. Enjoy the taste of the South and keep the season’s best with this cherished recipe.
Table of Contents
Understanding Southern Chow Chow: A Heritage Condiment
Chow chow is a cherished Southern relish with a rich history. Its origins are debated, with theories from Chinese railroad workers to Acadian French settlers. Despite the debate, it’s a staple in Southern kitchens, with different versions across states.
Origins and Cultural Significance
Chow chow’s history shows Southern communities’ resilience and resourcefulness. It was made to preserve garden produce and reduce waste. This tradition highlights Southern cooks’ ingenuity and their connection to the land.
Regional Variations Across the South
As chow chow spread, it took on different flavors in each state. South Carolina’s versions are tangy and spicy, while Georgia’s are sweeter. These variations enrich Southern cuisine and boost local pride.
Traditional Uses in Southern Cuisine
Chow chow is a key condiment in Southern cooking. It’s great on beans, greens, and hot dogs. Its mix of sweet, sour, and savory flavors makes it a favorite in many Southern dishes.
“After the father died and the produce stand closed, the author was approached by people who remembered their chowchow and asked for more, with some leaving their phone numbers.”
Essential Ingredients for Authentic Chow Chow Recipe
Making a delicious Southern chow chow relish begins with the right ingredients. It starts with green tomatoes, cabbage, onions, and bell peppers. These veggies mix well to create a tasty chow chow.
The main ingredients for a classic chow chow recipe are:
- Green tomatoes (6 cups)
- Green cabbage (8-10 cups)
- Sweet onions (4-5 cups)
- Red bell peppers (2 cups)
- Green bell peppers (2 cups)
The relish also gets flavor from white vinegar, sugar, salt, and spices. Some recipes add turmeric for a golden color. Green tomatoes are key to making a true chow chow.
| Ingredient | Quantity |
|---|---|
| Green Cabbage | 8-10 cups |
| Unripe Green Tomatoes | 6 cups |
| Sweet Onion | 4-5 cups |
| Red Bell Peppers | 2 cups |
| Green Bell Peppers | 2 cups |
| Celery Seeds | 1 tablespoon |
| Dry Mustard | 1 tablespoon |
| Ground Ginger | 2 teaspoons |
| Ground Allspice | 1 teaspoon |
| Dried Dill | 1 teaspoon |
| Crushed Red Pepper | 1/2 – 1 teaspoon |
With these ingredients, you can make a homemade chow chow relish. It will taste like the real thing from the American South.
Kitchen Tools and Equipment Needed for Preparation
Making an authentic Southern chow chow relish needs some key tools and equipment. You’ll need to chop the veggies and can the relish safely. Having the right tools makes a big difference in making this tasty condiment.
Essential Canning Supplies
- Sterilized canning jars (pint or half-pint sizes)
- New flat lids and screw bands for the jars
- Canning funnel
- Jar lifter
- Water bath canner or large pot for boiling water
- Bubble popper or knife to remove air bubbles
- Clean kitchen towels
- Cooling rack
Food Processing Equipment
A food processor or food mill is key for chopping veggies evenly. It gives the relish its chunky texture. A sharp knife and cutting board work too, but a food processor saves time.
Storage Containers and Jars
After making the chow chow relish, you must store it right to keep it fresh. Mason jars are perfect for canning and keeping the relish fresh. These jars keep your homemade relish good for up to a year in a cool, dry spot.
| Canning Jar Size | Yield |
|---|---|
| Pint (16 oz) | 4 jars |
| Half-pint (8 oz) | 8 jars |
With these tools and supplies, you’re ready to make a tasty batch of homemade Southern chow chow relish.
Preparing and Chopping Your Vegetables
To make a true Southern Chow Chow, finely chop your veggies with a food processor or hand-crank food mill. Do this in batches to keep the pieces small and even. You don’t want to turn the veggies into mush.
Begin by chopping the following ingredients coarsely:
- 4 cups of green cabbage
- 1 large yellow or Vidalia onion (10 ounces; 280g)
- 3 medium bell peppers (18 ounces; 510g)
- 1 1/2 pounds of green tomatoes (680g)
After chopping, mix the veggies with 2 tablespoons of Diamond Crystal kosher salt. Then, refrigerate the mix for 4 hours or overnight. This step helps remove extra moisture. It makes the Chow Chow taste better and feel right.
| Ingredient | Quantity |
|---|---|
| Green cabbage | 4 cups, coarsely chopped |
| Onion | 1 large yellow or Vidalia (10 ounces; 280g) |
| Bell peppers | 3 medium (18 ounces; 510g) |
| Green tomatoes | 1 1/2 pounds (680g) |
| Kosher salt | 2 tablespoons |
Getting your veggies ready right is crucial for a great Chow Chow. By chopping them carefully, you’ll get the perfect taste and texture in your homemade relish.
The Perfect Pickling Brine Formula
Making the perfect pickling brine is crucial for tasty, crisp, and well-kept homemade pickles. The brine mixes vinegars, sugar, and pickling spices. These ingredients give the vegetables a great taste and texture.
Vinegar and Sugar Ratios
The basic brine ratio is 1 part vinegar to 1 part water. You can mix white vinegar and apple cider vinegar, or stick to one. The sugar amount depends on your taste. For sweet pickles, add up to 3 tablespoons of sugar per cup of brine. For a milder taste, use 4 teaspoons of sugar per cup.
Spice Blend Components
- Mustard seeds
- Celery seeds
- Whole peppercorns
- Garlic cloves (smashed)
- Fresh ginger slices
- Dill sprigs
- Thyme sprigs
- Red pepper flakes (for heat)
You can adjust the spice blend to your liking. Try different flavors like Italian, sweet and spiced carrot, or spicy pickles. The goal is to balance vinegar’s acidity, sugar’s sweetness, and spices’ aroma.
The longer pickles sit in the brine, the tastier they get. Enjoy them after 24 hours in the fridge. Or, let them marinate for up to 3 months for a deeper flavor.
Step-by-Step Chow Chow Recipe
Making the perfect homemade chow chow relish is a beloved Southern tradition. This guide will help you make this tangy, crunchy classic chow chow recipe at home.
Start by getting 6 pounds of green tomatoes, which is about 6 large ones. Chop the tomatoes, 1 medium onion, 1 medium cabbage, 12 green bell peppers, and 6 sweet red bell peppers. Mix them with 1/2 cup of coarse salt and chill overnight.
The next day, drain the veggies. In a big pot, mix 6 cups of sugar, 4 cups of vinegar, 2 cups of water, 2 tablespoons of mustard seed, 1 tablespoon of celery seed, and 1 1/2 teaspoons of turmeric. Boil the mix, then add the veggies and simmer for 20 minutes. This will make the relish thick and tasty.
| Ingredient | Quantity |
|---|---|
| Green Tomatoes | 6 lbs (about 6 large tomatoes) |
| Onion | 1 medium |
| Cabbage | 1 medium head |
| Green Bell Peppers | 12 |
| Sweet Red Bell Peppers | 6 |
| Coarse Salt | 1/2 cup |
| Granulated Sugar | 6 cups |
| White Vinegar | 4 cups |
| Water | 2 cups |
| Mustard Seed | 2 tbsp |
| Celery Seed | 1 tbsp |
| Turmeric | 1 1/2 tsp |
Fill hot chow chow relish into sterilized jars, leaving 1/2 inch space. Seal the jars and boil them for 20 minutes. Let them cool before storing in a cool, dark place. This chow chow recipe makes about 8 cups or 4 pints of relish that lasts up to a year.
Canning and Preservation Methods
To keep your homemade Southern Chow Chow relish fresh and tasty for months, you need to can and preserve it right. The water bath canning method is key. It kills off bad bacteria and seals the jars tight for long storage.
Water Bath Processing
First, fill your jars with the Chow Chow mix. Then, put them in a big pot of boiling water. Make sure the jars are covered by at least 1 inch of water. Process the jars for 10 minutes to seal them airtight. This water bath canning method keeps the relish good for up to 12 months.
Safety Guidelines
- Before using, sterilize jars, lids, and tools by boiling them for 5 minutes. This keeps your food safe.
- After processing, check if the jars are sealed. The lids should be tight and slightly curved.
- If a jar doesn’t seal, put it in the fridge. Use it within 2-3 weeks.
- Always follow canning safety rules to avoid harmful bacteria like Clostridium botulinum.
You can also store the relish in the fridge without canning. But it only lasts 2-3 weeks. By canning your relish, you can enjoy it all year.
| Batch Size | Jar Yield |
|---|---|
| Large Batch | 16 jars (1/2 pint) |
| Small Batch | 4 jars (1/2 pint) |
Storage Tips and Shelf Life
Properly canned chow chow is a real treat. But, storing it right is crucial to keep it fresh and tasty. If canned correctly, your homemade chow chow can last up to a year in a cool, dark spot. But, once you open the jar, make sure to refrigerate it and use it within 4 months.
If you don’t want to can it, you can store refrigerator chow chow in the fridge for up to 4 months. Remember, freezing chow chow is not a good idea. It can mess up the texture and quality of the relish.
Here’s a helpful tip: the taste of your chow chow gets better with time. After a few days, the flavors blend together beautifully. So, if you can wait a bit, you’ll enjoy an even tastier condiment.
- Properly canned chow chow can be stored in a cool, dark place for up to one year.
- Once opened, refrigerate and use within 4 months.
- Refrigerator chow chow (not processed) can be stored in the fridge and used within 4 months.
- Avoid freezing, as it can affect the texture of the chow chow.
- The flavor often improves after a few days of storage.
By following these easy chow chow storage tips, your homemade relish will stay delicious for months. Enjoy your tasty creation with confidence, knowing your chow chow is at its best.
“The key to preserving the perfect chow chow is all in the storage. With a little care, you can savor its flavors long after the initial preparation.”
Serving Suggestions and Pairings
Chow chow is a classic Southern relish that can make many dishes better. It’s often used as a topping for beans, peas, and greens. This adds a tangy and crunchy touch to these Southern favorites.
But chow chow can do more than just top traditional dishes. It has a lot of culinary potential.
Traditional Southern Accompaniments
Chow chow pairs well with grilled or smoked meats. It’s great with barbecue sandwiches, and fried chicken. Its colors and textures also make these dishes look and taste better.
Modern Serving Ideas
Chow chow can also be used in many modern dishes. Try adding it to deviled eggs for a zesty twist. Or mix it with cream cheese for a tasty dip.
It’s also great on charcuterie boards. Its bold flavors go well with meats, cheeses, and crackers. As a sandwich spread, it adds a unique touch to your favorite fillings.
FAQ
What is chow chow?
Chow chow is a Southern relish made from late summer veggies, like green tomatoes. It’s tangy and sweet, made with chopped veggies and a vinegar brine.
Where does chow chow come from?
Chow chow’s origins are unclear, with theories from Chinese railroad workers to Acadian French. It’s a big part of Southern culture, with different versions across states.
What are the key ingredients in chow chow?
Key ingredients are green tomatoes, cabbage, onions, and bell peppers. It also includes vinegar, sugar, salt, mustard seeds, and celery seeds. Some recipes add turmeric.
What equipment is needed to make chow chow?
You’ll need a large non-reactive pot, a food processor or food mill, and canning jars. A jar lifter, canning funnel, and water bath canner are also essential. Clean towels and a cooling rack are helpful too.
How do you prepare the vegetables for chow chow?
Chop the veggies finely with a food processor or food mill. This makes small, uniform pieces. Then, mix them with salt and refrigerate to remove excess moisture.
What is the formula for the pickling brine?
The brine is made from vinegar, sugar, mustard seeds, and celery seeds. The mix is usually 3.5 cups vinegar to 1 cup sugar. Turmeric adds color, and you can customize with spices like ginger, cinnamon, or red pepper flakes.
How do you can and preserve chow chow?
Ladle the mixture into sterilized jars, leaving space, and process in a water bath canner. This way, chow chow can last up to a year in a cool, dark place. Once opened, keep it refrigerated and use within 4 months.
How do you serve chow chow?
Serve chow chow with beans, peas, or greens. It’s great on hot dogs, hamburgers, and BBQ sandwiches. You can also use it in deviled eggs, as a dip, or on tacos.