Relishes have always held a special place in our hearts, especially in Southern cuisine. They possess the remarkable ability to elevate a dish from mundane to magical. One such relish, the chow chow, is a pickled delight that varies in flavor from tangy to spicy, or sometimes both! Drawing inspiration from Pioneer Woman, I've crafted a chow chow recipe with a delightful balance of flavors. I remember my first attempt at making this: I was taken aback by its depth of flavor and how it complimented my dishes. Now, I'm sharing my secret with you!

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Pro Tips
Pioneer Woman-Inspired Chow Chow
Comments

Ingredients

Green tomatoes — 4 cups, finely chopped
Onions — 2 cups, finely chopped
Green bell peppers — 1 cup, finely chopped
Red bell peppers — 1 cup, finely chopped
Cabbage — 2 cups, shredded
Fresh corn kernels — 1 cup
White vinegar — 2 cups
Sugar — 1 ½ cups
Mustard seeds — 2 tbsp.
Turmeric — 1 tsp.
Ground ginger — ½ tsp.
Red pepper flakes — ½ tsp. (adjust for heat)
Salt — 2 tsp.

Instructions

In a large pot, combine green tomatoes, onions, green and red bell peppers, cabbage, and corn. Sprinkle with salt, mix well, and let it sit for about 3 hours.

After the vegetables have sat for a while, drain any liquid that has accumulated.

Place the pot on the stove and add white vinegar, sugar, mustard seeds, turmeric, ground ginger, and red pepper flakes. The mixture of vinegar and spices was a combination I tweaked over time to get just the right balance of tang and spice.

Bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally.

Once the chow chow has thickened and the vegetables are tender, remove from heat. Allow it to cool slightly.

Spoon the chow chow into sterilized jars, leaving about a half-inch of space at the top. Seal the jars tightly.

For long-term storage, process the jars in a boiling water bath for 10 minutes. If you plan to consume them sooner, simply refrigerate after cooling.

Substitutions

White vinegar — Apple cider vinegar can be used for a slightly sweeter and more nuanced flavor profile.

Sugar — If you prefer a less sweet relish, reduce the sugar or consider using honey for a natural sweetness.

Red pepper flakes — Fresh chopped jalapeños or serrano peppers can add a more vibrant kick to the chow chow.

Variations

Add some fruitiness — For a unique twist, add finely chopped green apples or pear to the mix. The subtle sweetness complements the tangy vinegar beautifully.

For a thicker consistency — Add a tablespoon of cornstarch mixed with water towards the end of the simmering process. This creates a slightly gelatinous texture, which I personally love.

Equipment

Large pot

Sterilized jars with lids

Measuring cups and spoons

Storage

Stored in a cool, dark place, the sealed jars will last for up to a year. Once opened, refrigerate and consume within a month.

Pro Tips

Flavor melding — While the chow chow is delicious right after it's made, it becomes even more flavorful after sitting for a few days. The ingredients meld together, creating a symphony of tastes.

Pairing — This relish pairs wonderfully with grilled meats, hot dogs, and burgers. You can even stir it into salads for an added zing!