Chow Chow (Old Fashioned)
Chow chow is a deliciously tangy and flavorful pickle relish that has been a staple in Southern cuisine for generations.
This old-fashioned version combines a medley of fresh vegetables with sugar, vinegar, and spices, creating a perfect balance of sweet, sour, and spicy flavors.
It’s typically served alongside meats, beans, or as a condiment for sandwiches, providing a delightful crunch and a burst of flavor with every bite.
Whether you’re canning it for the winter months or serving it fresh, chow chow is an iconic dish that brings comfort and warmth to any meal.
Ingredients
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
Instructions
Start by preparing all your vegetables. Chop the cabbage, tomatoes, bell peppers, onions, and hot peppers into small
uniform pieces. This ensures that all the vegetables will cook evenly and absorb the pickling mixture well.
You can use a food processor if you want to speed up the chopping process, but hand-chopping will give you better control over the size of each piece.
Once your vegetables are ready, place them into a large bowl and sprinkle the salt over them. Toss the vegetables to distribute the salt evenly and let them sit for about 2 hours.
The salt will draw out excess moisture from the vegetables, helping them to stay crisp once pickled.
After the vegetables have rested, drain any excess liquid that has been released. This step is important because it prevents.
the chow chow from being too watery when pickled. Then, transfer the vegetables into a large pot.
In the same pot, combine the sugar and vinegar. Stir the mixture to dissolve the sugar completely. Bring the mixture to a boil over medium-high heat.
stirring occasionally to ensure everything is well mixed. Once it starts boiling, reduce the heat and let it simmer for about 5 to 10 minutes to allow the flavors to meld together.
Add the prepared vegetables to the simmering vinegar and sugar mixture. Stir everything together, making sure the vegetables are thoroughly coated with the pickling liquid.
Continue to cook the chow chow for another 20-30 minutes, or until the vegetables have softened slightly and the mixture has thickened.
Once your chow chow is ready, ladle it into sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
Seal the jars with sterilized lids and process them in a hot water bath for 10 minutes to ensure they are properly sealed and safe for long-term storage.
Let the chow chow sit for at least 24 hours before opening, to allow the flavors to fully develop. Once opened, it can be stored in the refrigerator for up to 2 months.
How to Make
Making chow chow is a simple process that doesn’t require much technical expertise. The key is to prepare the vegetables properly and let them sit with the salt to draw out moisture.
By simmering the vegetables in vinegar and sugar, you allow the flavors to develop and concentrate, making the chow chow incredibly flavorful.
As the pickling liquid reduces and the vegetables absorb the tangy brine, you’ll notice how the texture and taste improve over time.
One of the best things about chow chow is how versatile the recipe is. You can adjust the sweetness or acidity of the mixture based on your personal preferences by adding more sugar or vinegar as needed.
Additionally, you can experiment with different types of peppers or herbs to give the chow chow your own unique twist.
It’s also an excellent way to use up any extra vegetables you might have in your kitchen.
If you prefer a spicier version, you can increase the number of hot peppers or even use a different variety like jalapeños or habaneros.
For a more mild version simply use fewer hot peppers or omit them entirely. The balance of heat, sweet, and sour will still shine through.
For a more traditional taste, you can leave the vegetables in larger chunks, creating a chunky relish, or finely chop them for a smoother consistency.
You can also add spices such as mustard seeds, turmeric, or celery seed for an additional layer of flavor.
One more option for customizing your chow chow is to use a mix of different colored bell peppers.
The colorful peppers will make the dish visually appealing and add a variety of subtle flavors to the relish.
Variations
While the base of chow chow remains consistent, there are plenty of variations that can be made depending on personal tastes or regional differences.
One common variation is to add carrots or cauliflower to the mix, both of which lend a slightly different texture and flavor profile to the chow chow.
You could also include zucchini, corn, or green beans for added variety and nutrition.
Some recipes swap white vinegar for apple cider vinegar to give the chow chow a slightly milder, fruitier flavor.
The choice of vinegar will influence the final taste, so it’s a good idea to experiment with different types to see which you prefer.
Spices can also be changed to alter the flavor profile of the chow chow. Mustard seeds, cloves, cinnamon, and even ginger are frequently added to different versions of chow chow.
enhancing its aromatic complexity. Experimenting with these spices allows you to find the perfect balance that suits your taste.
For those who love a bit of extra heat, try adding a handful of diced fresh jalapeños or a dash of hot sauce to give the chow chow a more intense kick.
Conversely, reducing or omitting the hot peppers will result in a milder relish that can be enjoyed by those who prefer less heat.
Chow chow is also a great way to use up any extra vegetables from your garden or local farmer’s market.
Feel free to substitute or add in any seasonal vegetables you have on hand, such as cucumbers, squash, or even green beans. The key is to keep the balance of flavors and textures.
If you want to add some extra flair, consider incorporating fresh herbs such as dill, thyme, or rosemary.
These herbs will bring a fragrant, earthy quality to the chow chow, elevating it to a whole new level.
Lastly, for a sweeter version, increase the sugar ratio or add a small amount of honey. The sweetness.
will create a more pronounced contrast with the tangy vinegar, making it an excellent pairing for meats and spicy dishes.
Tips
When making chow chow, one important tip is to ensure your vegetables are chopped uniformly. This allows for even cooking and ensures that each bite is balanced in terms of flavor and texture.
If you have access to a food processor, it can make the chopping process faster, but be mindful not to over-process the vegetables, which can turn them mushy.
Before canning your chow chow, make sure your jars and lids are thoroughly sterilized. This is crucial for preventing contamination and ensuring that.
the chow chow will last for months without spoiling. You can sterilize jars and lids by placing them in a boiling water bath for 10 minutes before filling them with the chow chow.
Taste the chow chow before sealing the jars to ensure it’s to your liking. You can always adjust the vinegar.
sugar, or salt levels at this stage if necessary. If you like it more tangy, add a little more vinegar; if you prefer it sweeter, add more sugar.
Another helpful tip is to let the chow chow sit for a few days before using it. While it’s technically ready to eat right after canning.
allowing the flavors to develop over time will result in a much richer, more complex relish.
If you plan to make a large batch of chow chow, consider using a pressure canner for more efficient processing.
especially if you’re working with multiple jars. This method helps preserve the chow chow safely and efficiently for long-term storage.
For those who prefer a milder relish, you can reduce the amount of salt or use a salt substitute.
However, be cautious with this change as salt helps draw out moisture from the vegetables and plays a significant role in the texture and preservation of the chow chow.
When storing your chow chow, ensure the jars are completely sealed before placing them in a cool, dark area.
Properly sealed jars can last up to a year, making this a great way to preserve the flavors of summer.
Conclusion
Chow chow is a classic, vibrant dish that brings the perfect balance of sweet, sour, and spicy flavors to any meal. Its versatility allows for customization, making it suitable for every taste preference.
Whether you stick to the traditional recipe or add your own twist, chow chow is a timeless addition to your culinary repertoire.
Making chow chow at home is not only a fun project but also a rewarding way to preserve the flavors of fresh vegetables. It’s a dish that tells a story of tradition, community, and the joy of sharing great food with others.