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+ servings

Old Fashioned Chow Chow Recipe

Chow Chow is a sweet relish made of cabbage, green tomatoes, onions, and bell peppers. It's perfect for hot dogs, deviled eggs, and anywhere relish is required!
4.91 from 53 votes
Prep Time 30 minutes
Cook Time 15 minutes
Brining Time 8 hours
Total Time 8 hours 45 minutes
Course Condiment
Cuisine American
Servings 16 half pints
Calories 373 kcal

Equipment

  • Waterbath canner
  • 8 pint or 16 1/2 pint canning jars
  • New lids
  • rings/bands
  • jar lifter
  • lid lifter
  • bubble popper
  • canning funnel
  • old towels

Ingredients
  

  • 4 cups of coarsely ground onions I start with 4 and see where I stand and add more as needed
  • 1 medium head of green cabbage coarsely ground (about 4 cups)
  • 10 green tomatoes coarsely ground (about 4 cups)
  • 12 green bell peppers coarsely ground
  • 6 red bell peppers coarsely ground
  • 1/2 cup sea salt
  • 6 cups sugar
  • 1 Tablespoon celery seed
  • 2 Tablespoon mustard seed
  • 1 1/2 teaspoon turmeric
  • 4 cups apple cider vinegar or white vinegar
  • 2 cups water

Instructions
 

Day 1: Prepping the Vegetables

  • Wash all veggies and grind with a course blade or finely chop and put in large stoneware or stainless steel bowl.
  • Mix well. Sprinkle the sea salt evenly over the top. Cover with a clean cloth and let site overnight.

Canning

  • Prepare jars, lids, and canner.
  • Rinse and drain veggie mixture in batches in a large wire mesh strainer and put in a large pot.
  • Once everything is rinsed off and in the pot, add the spices and remaining ingredients. Stir well.
  • Over medium heat, bring the chow chow relish to a boil. Stir frequently.
  • Once the relish is at a boil, turn the heat down and simmer for 3 minutes. Then turn the heat off.
  • Use a ladle to fill the hot jars with the hot relish leaving a 1/4 inch headspace.
  • Use a bubble popper or a thin knife to remove any air bubbles from the jars and top it off if needed to reach that 1/4 inch of headspace.
  • Wipe jar rims with a clean cloth dipped in vinegar. Attach lids and rings and tighten finger tight.
  • Place jars in canner, turn heat to high, and bring water to full rolling boil.
  • For this recipe, pints and half pints both need to process for 15 minutes. ADJUST TIME FOR YOUR ALTITUDE.
  • After processing, remove jars from canner lifting them straight up and out. Place on layer of old towels to cool.
  • Leave the jars undisturbed for a minimum of 12 hours. After 12 hours, check the seals.
  • Any unsealed jars should be put in the fridge. Sealed jars should be wiped down and labeled and dated.

Notes

The relish should be stored in a cool, dry, dark place. In the right storage conditions, it will last for several years.

Nutrition

Serving: 1half pintCalories: 373kcalCarbohydrates: 91gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 220mgPotassium: 540mgFiber: 5gSugar: 84gVitamin A: 953IUVitamin C: 120mgCalcium: 70mgIron: 2mg
Keyword chow chow relish, sweet relish
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