Chow Chow Relish is a popular southern condiment that's loaded with flavor. It's usually served over hot dogs, pinto beans, black eyed peas, and even mixed into potato salad! My zesty chow chow relish recipe is different than the classic version because I cut out the extra sugar and added a ton of flavor!
I was recently given a family recipe for hot dog relish by a Navy buddy. I was excited to try it until I noticed his southern hot dog relish recipe called for six cups of sugar for 8 pints of relish! I just couldn't bring myself to add that much sugar, sorry buddy!😬
I managed to find a somewhat similar recipe in my Ball Book of Canning which was called chow chow relish. It called for 1-½ cups of sugar, which I reduced to 1 cup. Since I didn't have all the ingredients, I made some other adjustments as well. I added serranos, jalapenos, cayenne peppers, and lots of garlic!
My version of this "end of the season relish" is not overly sweet. Instead, it's tart, spicy, flavorful, and has a hint of sweetness. Use it to add a spicy kick to your tri tip sandwiches, elk burgers, or cheesy scrambled eggs!
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🥬 What is chow chow relish?
Chow chow relish is a popular southern condiment often referred to as "end of the season relish." Some suggest the word "chow" stems from the French word "chou" which means cabbage. This condiment is often prepared at the end of the growing season to use up garden vegetables like green tomatoes, cabbage, bell peppers, and onions.
Most families have their own recipes, which are passed down from one generation to the next. Recipes also vary depending on the region. The Amish for example, add cauliflower, corn, green beans, and celery to their chow chow relish. Piccalilli (mustard pickle) is the British version of this sourthern condiment.
😍 Why You'll Love This Recipe
- Besides being delicious, chow chow relish is a perfect recipe to try at the end of the growing season, when you may have lots of veggies to process!
- Since chow chow relish can be canned, you can enjoy it long after the growing season has come and gone.
- This condiment can be enjoyed in so many ways! Pour it over cream cheese and serve it with crackers as part of your fall charcuterie board. Mix it into deviled eggs or potato salad, the possibilities are endless...
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Green Tomatoes: The main component of chow chow relish is green tomatoes. If you must, you can add some firm red tomatoes.
- Green Cabbage: You'll meed a quart of shredded green cabbage.
- Peppers: Green and red bell peppers are a must. I also added a couple of serrano peppers, a jalapeno pepper, and a few cayenne peppers.
- Onion: Two medium yellow onions.
- Garlic: Garlic was not included in the Ball recipe but it just seemed like it should be added, so I added 8 cloves.
- Brine: The brine is made up of white distilled vinegar, but you can substitute apple cider vinegar. You also need 1 cup of granulated sugar. Spices: Yellow mustard seeds and mustard powder, ginger powder, and turmeric. Celery seeds are also commonly added but since I didn't have any on hand, I added dill seeds. Because we can't get enough heat around here, I also added crushed red pepper flakes and crushed jalapeno pepper. Both are optional!
*A full list of ingredients can be found in the recipe card at the bottom of the post.
🫑 How to Make Chow Chow Relish
Step 1: Chop all the vegetables coarsely and add to a large glass mixing bowl. Sprinkle salt over the vegetables and stir gently. Set aside for 4 hours.
Pro Tip: If you're the patient type (I'm not), you can even allow the veggies to marinate in the salt overnight!
Step 2: Drain vegetables, then rinse to remove salt and accumulated liquid. Add to a food processor in a few batches and pulse 4 or 5 times until you achieve the desired texture.
Pro Tip: Make sure you don't over process the vegetable mix. You don't want to liquify it.
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If you plan on water bath canning the chow chow relish, prepare a hot water bath canner by adding four pint sized jars or nine 8-ounce jars into the pot, and cover with cold water. Bring to a boil.
Step 3: Meanwhile, whisk brine ingredients and pour into a large Dutch oven. Bring to a boil, cover, and simmer over low heat for 10 minutes. Add vegetable mixture and bring back to a boil. Simmer on low heat for 10 minutes.
Step 4: Pack hot relish into hot jars, leaving ¼ inch headspace. Wipe the rims of the jars with a clean dampened cloth, then add lids and collars and hand tighten. Add filled jars to hot water canner and make sure there's at least an inch of water covering them. Process for 10 minutes.
Step 5: Remove jars with jar pullers and place on a rack or a towel on the counter. Once sealed, store in a cool, dark location, such as a pantry.
⛰ Adjust Processing Time For Altitude
If you live 1000 feet or higher above sea level, you need to adjust the processing time for higher altitude. Follow the times listed below.
| Altitude | Additional Processing Time |
| 1,001 — 3,000 3,001 — 6,000 6,001 — 8,000 8,001 — 10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
🌭 Serving Suggestions
Chow chow relish can be served over hot dogs, but not Chicago hot dogs! It's also great on pulled pork sandwiches and even these smoked burgers! Or serve it with red beans and this yummy Jiffy cornbread! And if you're looking for more classic southern recipes, be sure to try this yummy Chicken and Dressing recipe!
🤷🏻♀️ Recipe FAQs
What is the difference between pickle relish and chow chow?
Pickle relish is prepared with pickled cucumbers, while chow chow contains a variety of vegetables including green tomatoes, green cabbage, bell peppers, and onions.
Because chow chow relish contains vinegar and sugar, which are both preservatives, it can last up to 6 months in the fridge. This only applies if there is no cross contamination. If it looks bad, toss it out and make another batch!
👩🏼🍳 Pro Tips
- If you don't have green tomatoes, try using tomatillos instead!
- If you don't own a food processor (paid link) you can also finely chop all the ingredients by hand.
- Store canned chow chow relish in the pantry for up to one year.
- Any unsealed jars should be consumed first or stored in the fridge.
- If you have no room in the fridge, chow chow makes a great gift to family and friends!
🍅 Related Recipes
If you enjoy this chow chow relish recipe, check out these related posts!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Zesty Chow Chow Relish
Equipment
Ingredients
- 4 cups shredded cabbage
- 3 cups chopped green tomatoes
- 2 large chopped onions
- 2 large chopped green peppers
- 1 large chopped red pepper
- 2 medium chopped serranos
- 1 medium chopped jalapeño pepper
- 2 medium cayenne peppers
- 8 cloves minced garlic
- 3 tablespoon sea salt
Brine Ingredients
- 2½ cups distilled white vinegar
- 1 cup granulated white sugar
- 2 teaspoon dry mustard powder
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon turmeric
- ½ teaspoon ginger powder
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon crushed jalapeno peppers (optional)
Instructions
- Chop all the vegetables coarsely and add to a large glass mixing bowl. Sprinkle salt over the vegetables and stir gently. Set aside for 4 hours.
- Drain vegetables, then rinse to remove salt and accumulated liquid. Add to a food processor in a few batches and pulse 4 or 5 times until you achieve the desired texture.
- Optional Step: If you plan on water bath canning the chow chow relish, prepare a hot water bath canner by adding four pint sized jars or nine 8-ounce jars into the pot, and cover with cold water. Bring to a boil.
- Meanwhile, whisk brine ingredients and pour into a large Dutch oven. Bring to a boil, cover, and simmer over low heat for 10 minutes. Add vegetable mixture and bring back to a boil. Simmer on low heat for 10 minutes.
- Pack hot relish into hot jars, leaving ¼ inch headspace. Wipe the rims of the jars with a clean dampened cloth, then add lids and collars and hand tighten. Add filled jars to hot water canner and make sure there's at least an inch of water covering them. Process for 10 minutes.
- Remove jars with jar pullers and place on a rack or a towel on the counter. Once sealed, store in a cool, dark location, such as a pantry.
Notes
- If you're the patient type (I'm not), you can even allow the veggies to marinate in the salt overnight!
- Make sure you don't over-process the vegetable mix. You don't want to liquify it.
- If you don't have green tomatoes, try using tomatillos instead!
- Store canned chow chow relish in the pantry for up to one year.
- Any unsealed jars should be consumed first or stored in the fridge.
- If you have no room in the fridge, chow chow makes a great gift to family and friends!
Hungry4Hucks says
This is absolutely fantastic on brats!!! I had a thought... can you give\me advice on making remoulade with this for salmon?
Thank you so much, you're amazing!
Hilda Sterner says
Hi Hungry4Hucks! I'm glad you like this chow chow recipe. It's funny you should ask me this question because I am currently working on a remoulade sauce for crab cakes post. The same remoulade can be used with salmon. Stay tuned!
Kathy Fisher says
This has gotta be the very best relish ever. Thanks Hilda for this great recipe. I love the zing and crunch. YUM
Hilda Sterner says
Thank you, Kathy! I am so glad to hear you like this relish. You have great taste! 😉
Kelly Methey says
This is such a delicious way to add wonderful flavor to foods! It’s zesty, crunchy, a little spicy, slightly sweet and oh so good! This will go on everything and make it better. I can’t think of anything it wouldn’t be good on.
What a fantastic way to use up all those garden vegetables in the fall. It’s yummy!
Hilda Sterner says
Thanks, Kelly, I'm glad you liked it! I made more today... I can't get enough! 😋
Teresa Evers says
I was able to sample Hilda’s Zesty Chow Chow Relish today. I added it to my hot dog on the bun, a generous amount. I was very delighted when I took my first bite. Wow, what a delightful kick it added to my hot dog. It’s not too sweet, but slightly tangy. It was an enjoyable meal. I could eat my hot dogs this way forever. This recipe is a keeper!! Thank you Hilda.
Hilda Sterner says
Yay, so glad you liked it! I know I plan on making some every year from now on! I might even make an exception and add it to my Chicago hot dogs... shhh, dont tell anyone!🤫