Green Tomato Cabbage Chow Chow Relish

8 pints Prep: 30 m Cook: 5 m Total: 35 m Intermediate
5.0/5 (2)
Green Tomato Cabbage Chow Chow Relish
One of the more popular chow chows that goes really well with rice and gravy or a Ball Park’s Weiner hotdog! This classic relish combines green tomatoes, cabbage, and sweet peppers in a tangy-sweet brine that’s perfect for canning.

Ingredients

8 pints servings
  • 4 cups coarsely chopped onions (about 4-5 medium onions)
  • 4 cups coarsely chopped cabbage (1 medium head)
  • 4 cups coarsely chopped green tomatoes (about 10 medium)
  • 12 coarsely chopped green bell peppers (about 12 medium)
  • 6 coarsely chopped sweet red peppers (about 6 medium)
  • 1/2 cup salt
  • 1 tbsp celery seed
  • 2 tbsp mustard seed
  • 1 1/2 tsp turmeric
  • 4 cups cider vinegar
  • 2 cups water
  • 6 cups sugar

Step-by-Step Instructions

  1. Coarsely grind all the vegetables and peppers. Sprinkle with the 1/2 cup of salt and let stand overnight in the refrigerator.
  2. The following morning, rinse the salted vegetables thoroughly and drain well. Set aside in a large cooking vessel or soup pot.
  3. Combine the celery seed, mustard seed, turmeric, cider vinegar, water, and sugar in a separate pot. Pour this mixture over the drained vegetables.
  4. Heat the mixture until boiling; reduce heat and simmer for 5 minutes, stirring occasionally.
  5. While the mixture is cooking, sterilize your jars and lids according to proper canning procedures, keeping them warm to hot until ready to fill.
  6. Pour the hot chow chow into the sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, place the lids, and seal according to canning guidelines.
  7. Process in a boiling water bath for 10 minutes to ensure proper seal and preservation.

Common Problems and Solutions

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

A: The salt draws out excess moisture from the vegetables, which helps create a crisper texture in the finished relish and prevents the chow chow from becoming watery in the jars.

Q: Can I skip the water bath processing step?

A: For safe long-term storage, proper water bath canning is essential. The boiling water bath creates a vacuum seal and kills any potential bacteria, ensuring your chow chow stays safe on the shelf.

Q: My chow chow tastes too salty even after rinsing. What went wrong?

A: Make sure to rinse the salted vegetables thoroughly under running water the next morning. Drain them well and even give them a gentle squeeze to remove excess salt water before adding the pickling liquid.

Tips and Techniques

Use a food processor with a coarse grinding blade or the grinding attachment on a stand mixer to make quick work of all those vegetables. Don’t grind them too fine—you want some texture in the finished relish.

Ingredient Substitutions

  • green tomatoes: firm unripe regular tomatoes
  • cider vinegar: white vinegar
  • sweet red peppers: additional green bell peppers

Equipment Needed

  • Food processor or meat grinder
  • Large non-reactive pot (stainless steel or enamel)
  • Canning jars (pint size)
  • Canning lids and bands
  • Large stockpot for water bath
  • Jar lifter
  • Canning funnel

Historical Context

Chow chow is a Southern and Appalachian pickle relish tradition that became popular in Louisiana as a way to preserve end-of-season vegetables. The name likely comes from the Chinese word ‘cha’ meaning mixed, brought by Chinese railroad workers to the American South.