Chow Chow Relish

From by Lisa Grant
Chow Chow Relish

Chow Chow Relish Photo

I love visiting farmers markets. There is nothing better than bringing home fresh produce for a summer dinner. The other thing I like to buy at the markets is jars of pickles and other pickled vegetables. Last week I spotted some jars of chow chow relish. 

The name intrigued me as I had not heard about it before. I bought one jar but decided I would make my next batch and this is what I came up with.

Chow chow relish is a southern condiment that is used like a pickle relish. It's incredibly versatile - you can put it on anything! It is made with various vegetables and is usually sweet and sour. I decided to make mine with zucchini, corn and red peppers. There were plenty of these vegetables at the market. The great thing about this recipe is that you can vary the veggies according to your taste or what's available.

Chow Chow Relish Picture

Let me confess that I don't can anything in jars. I do make refrigerator pickles and pickled banana peppers, but keep them in jars in the fridge. I prefer to make a small batch of this chow chow relish and keep this in the refrigerator also. It lasts for a week or two but if you like to can, this is the perfect thing to make in the summer and have all winter.

So this recipe is a small batch version. But if you do can, feel free to double or triple the recipe. Chow chow relish goes great with lots of different dishes. It can be a condiment for hot dogs, sandwiches or burgers but also a great accompaniment to salmon or grilled chicken. I also like it in a big green salad. Make a batch this summer and might be your new favorite condiment!




  • 1/3 cup cider vinegar
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon celery seed
  • pinch of crushed red pepper, or more to taste
  • 1 medium zucchini squash, chopped, about 3 cups
  • 2 cups fresh corn, white or yellow, frozen can also be used
  • 1 large red bell pepper, seeded and chopped


  1. Mix together vinegar, sugar, salt, dill, celery seed and red pepper in a large sauté pan. Heat on medium high and bring to a boil.
  2. Add zucchini, corn and red pepper. Mix well. Reduce heat to medium and cook for 7 to 10 minutes or until vegetables are tender.
  3. Cool and refrigerate in jars. This can be eaten right away but tastes great after it has been refrigerated overnight.  


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