Cucumber Cabbage Chow Chow

6 pints servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
5.0/5 (1)
Cucumber Cabbage Chow Chow
Maw-Maw likes to call this one Hot Dog Relish. Many refer to chow-chow as a catch-all term for any vegetable based relish. Chow-chow is meant to be a condiment and is usually put on top of or alongside the food. This dish is meant to enhance the dish you are serving rather than be mixed with it. Chow-chows can be made with cabbage, green tomatoes, cucumbers, cauliflower, corn, onions, peppers, vinegar, salt, turmeric, and a sweetener. This is one of the many versions of chow chow.

Ingredients

6 pints servings
  • 4 cups red onions, chopped
  • 4 cups small sized cucumbers, chopped
  • 4 cups cabbage, chopped
  • 3 sweet peppers, sliced
  • 4 cups vinegar
  • 6 tbsp mustard powder
  • 3 tbsp flour
  • 1 cup sugar
  • 1 tbsp turmeric
  • 1 tbsp celery seed
  • 3 tbsp salt

Step-by-Step Instructions

  1. The night before, chop the onions, cabbage and cucumbers in 1/2 to 1 inch small pieces and sprinkle with 3 tablespoons salt. Allow to stand overnight. Using the smaller sized cucumbers will impart a better flavor to the chow chow.
  2. The next morning boil the vegetables until just slightly cooked, about 5-7 minutes, as in al dente. Drain the vegetables and set aside. Mix the vinegar and remaining ingredients (mustard powder, flour, sugar, turmeric, and celery seed) in a large pot and bring to a boil until the sugar is completely dissolved. Add the vegetables to the vinegar mixture and simmer for 10 minutes.
  3. Fill the canning jars 1/2 inch from the top and put on the caps. Process in a boiling water bath for 10 minutes. It is to be noted that a boiling water bath is the better way to process your home canning product for food safety, although some ole’ timers will boil and sterilize their jars and lids.
  4. Next, pour the chow chow into the hot jars and they will seal without processing through a boiling water bath.

Common Problems and Solutions

Q: Why do I need to salt the vegetables overnight?

A: Salting draws out excess moisture from the vegetables, which prevents the chow chow from becoming watery and helps maintain a crisp texture. Don't skip this step or your relish will be too soft.

Q: Can I skip the boiling water bath processing?

A: While some old-timers skip this step, a proper boiling water bath is recommended for food safety. It ensures the jars are sealed properly and the contents are shelf-stable for long-term storage.

Q: How long will this keep?

A: Properly processed and sealed jars will keep for up to a year in a cool, dark place. Once opened, refrigerate and use within 2-3 months.

Tips and Techniques

Use the smaller pickling cucumbers rather than large slicing cucumbers for the best flavor and texture. The mustard powder and turmeric give this relish its distinctive yellow color and tangy bite that pairs perfectly with hot dogs and sausages.

Ingredient Substitutions

  • red onions: yellow or white onions
  • sweet peppers: bell peppers (any color)
  • mustard powder: prepared yellow mustard (use 1/2 cup)

Equipment Needed

  • Large non-reactive pot (stainless steel or enamel)
  • Canning jars with lids and bands
  • Large bowl for salting vegetables overnight
  • Boiling water bath canner or large stockpot
  • Jar lifter and canning funnel

Historical Context

Chow-chow has been a Southern pantry staple since the 19th century, with recipes varying from family to family. The name likely comes from the Chinese word ‘chow,’ reflecting the vegetable medleys common in Chinese cuisine. In Louisiana, it’s been a traditional way to preserve the late summer vegetable harvest.