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!
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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!
Pioneer Woman-Inspired Chow Chow
Discover the tangy delight of Pioneer Woman's chow chow recipe. A perfect blend of veggies and spices. Elevate your meals!
Equipment
- Sterilized jars with lids
Ingredients
- 4 cups green tomatoes finely chopped
- 2 cups onions finely chopped
- 1 cup green bell peppers finely chopped
- 1 cup red bell peppers finely chopped
- 2 cups cabbage shredded
- 1 cup fresh corn kernels
- 2 cups white vinegar
- 1 ½ cups sugar
- 2 tbsp. mustard seeds
- 1 tsp. turmeric
- ½ tsp. ground ginger
- ½ tsp. red pepper flakes adjust for heat
- 2 tsp. salt
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.
Notes
- 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!
Nutrition
Nutrition Facts
Pioneer Woman-Inspired Chow Chow
Amount per Serving
Calories
244
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
506
mg
22
%
Potassium
448
mg
13
%
Carbohydrates
54
g
18
%
Fiber
4
g
17
%
Sugar
46
g
51
%
Protein
4
g
8
%
Vitamin A
1374
IU
27
%
Vitamin C
71
mg
86
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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Susan says
Love Chow Chow! I am from the Appalachian Mountains and we eat ours with beans and cornbread.