Chow Chow Relish Recipe
How to make Southern chow chow relish with green tomatoes, bell pepper, and cabbage. It makes a 1-quart jar (or 2-pint jars), plus canning instructions are included in the notes.
How to Make the Best Chow Chow Relish
Chow chow relish is a beloved Southern condiment that transforms end-of-season green tomatoes into something truly special. This tangy, slightly sweet relish combines crisp cabbage, colorful bell peppers, and aromatic spices in a vinegar brine that develops incredible flavor as it sits. It’s the perfect way to preserve your garden’s bounty and add a punch of flavor to just about any dish.
This traditional recipe creates a versatile condiment that pairs beautifully with grilled meats, hot dogs, burgers, and black-eyed peas. The combination of celery seeds, mustard seeds, and whole spices gives the relish its distinctive Southern character. While the brining step takes a couple of hours, the actual cooking time is minimal, making this an easy project for a weekend afternoon.
Whether you’re looking to use up green tomatoes before the first frost or simply want to recreate a taste of Southern hospitality, this chow chow relish delivers authentic flavor. Make a batch and discover why this humble condiment has been a staple in Southern kitchens for generations.
Chow Chow Relish
How to make Southern chow chow relish with green tomatoes, bell pepper, and cabbage. It makes a 1-quart jar (or 2-pint jars), plus canning instructions are included in the notes.
Ingredients
Vegetables
Brine and Spices
Optional Additions
Instructions
Prepare the Vegetables
- Place the diced tomatoes, cabbage, onion, bell peppers, and garlic cloves in a large pot or dutch oven. Cover with 6 cups water and 2 tablespoons salt. Mix and let stand at least 2 hours or up to 8.
- Drain the chopped vegetables, reserving ½ cup of the salt water brine.
Cook the Relish
- In the same pot, add the vinegar, sugar, spices, bay leaf and the ½ cup of salt brine. Bring to a simmer over medium heat, dissolving the sugar.
- Add the strained veggies, give a stir, and bring to a boil, cover, and simmer gently for 10 minutes. Stir in chopped cilantro if using.
Pack and Store
- Pack the mixture into a clean quart jar; the liquid should just barely cover the veggies when packed down.
- Seal and refrigerate for up to 2 months.
Notes
- For canning, use white vinegar or apple cider vinegar instead of white wine vinegar.
- This recipe makes 1 quart jar or 2 pint jars.
- The relish will keep refrigerated for up to 2 months.
- For a spicier version, add red pepper flakes or sliced jalapenos.
