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Chow-chow, sometimes referred to as piccalilli, is a traditional accompaniment to Southern-style baked beans, black-eyed peas, and greens, but is super on hot dogs, hamburgers, and sandwiches and with cold meats and sausages.

Click here to see How to Make Pickle Relish at Home. 

Calories Per Serving


  • 1/2 Cup finely chopped onion
  • 1/2 Cup finely chopped green cabbage
  • 1/2 Cup finely chopped green tomatoes
  • 1/4 Cup finely chopped green bell peppers
  • 1/4 Cup finely chopped red bell peppers
  • 1 Tablespoon kosher salt
  • 3/4 Cups sugar
  • 3/4 Teaspoons whole yellow mustard seed
  • 1/8 Teaspoon celery seed
  • 1/8 Teaspoon turmeric
  • 1/2 Cup distilled white vinegar
  • 1/4 Cup water


Combine all the vegetables in a large ceramic or glass mixing bowl. Sprinkle with salt and toss to coat. Cover and let stand overnight.

Transfer the vegetables to a large colander and rinse thoroughly under cold running water. Drain thoroughly.

Mix the sugar, mustard, celery seed, turmeric, vinegar, and water in medium-size saucepan. Add the drained vegetables and stir to combine. Bring the mixture to a boil and then reduce the heat and simmer for 3 to 5 minutes. Spoon into a clean, sterilized pint (475-milliliter) jar. Let cool to room temperature. Then cover and refrigerate until fully chilled, about 2 hours. Store in the refrigerator for up to 3 months.