Chow Chow Recipe

Chow Chow Recipe
Staff Writer
Chow Chow

Lisa Fain

Chow Chow

When my mom told me that she was in possession of all of great-grandma Blanche’s recipes, I asked, “Is there a recipe for chow chow?” In my great-grandma’s letters, she talks about making chow chow, and I was curious how she made hers.

If you’re not familiar with chow chow, it’s a tangy, crunchy relish that’s made with green tomatoes, cabbage, and peppers. Some people make their chow chow sweet, but I keep mine on the piquant and savory side. To use chow chow, you can spoon some into a bowl of beans, spread it on sausage, or even top off a taco. Its flavor goes a long way in brightening up rich, heavy dishes.

16
Servings
47
Calories Per Serving
Deliver Ingredients

Notes

Tools:

  • 2 pint-sized jars or 1 quart-size jar with lids and bands

Ingredients

  • 1  pound  (about 3) green tomatoes, diced finely
  • 4  cups  (about ¼ head) green cabbage, shredded finely and chopped
  • 1/2  large yellow onion, diced
  • cloves garlic, minced
  • red bell pepper, stemmed, seeded, and diced
  • jalapeños, stemmed, seeded, and diced
  • 1/4  cup  kosher salt, plus more to taste
  • 2  cups  apple cider vinegar
  • 1  tablespoon  dry mustard
  • 1/2  teaspoon  mustard seed
  • 1/2  teaspoon  celery seed
  • 1/2  teaspoon  cumin seed
  • 1/2  teaspoon  turmeric
  • 1/4  teaspoon  ground cinnamon
  • 2  tablespoons  brown sugar

Directions

Combine the green tomatoes, cabbage, onion, garlic, red bell pepper, and jalapeños in a large bowl. Season with the kosher salt and fill the bowl with water to cover the vegetables. Cover and refrigerate the vegetables for at least 4 hours.

Sterilize the jars and lids in either a pot of boiling water or dishwasher. Combine the remaining ingredients in a large pot and bring to a boil. Drain the vegetables from the brine (but do not rinse) and add to the pot. Reduce heat to low and simmer for 10 minutes uncovered, stirring occasionally. Add more salt if you feel it’s necessary.

Pack the cooked chow chow into the jars, cover with the lids, and fasten with the rings. Place in the refrigerator and allow it to sit overnight before using, though it just gets better with age. It will keep in the refrigerator for 1 month.

Nutritional Facts

Total Fat
1g
1%
Sugar
5g
6%
Cholesterol
3mg
1%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
24mg
3%
Selenium, Se
1µg
2%
Sodium, Na
12mg
1%
Water
71g
3%

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.