Chow Chow is a classic Southern specialty combining tart, sweet, and spicy into a relish. This mix of pickled cabbage, onions, peppers, and tomatoes is a staple Southern dish known for its wide range of applications and the tangy kick it adds to a variety of meals. You often accompany with beans, meats, cornbread and even fried chicken. This chow chow recipe is perfect to preserve the bounty summer vegetables offer while adding a zing to your meals.
Ingredients for Chow Chow
That will mean combining an assortment of fresh produce, spices, and of course, vinegar in order to create a traditional Chow Chow relish. Makes about 6 to 8 jars depending on size.
- 2 cups chopped green tomatoes
- 1 cup cabbage, finely chopped
- 1 cup of onions that have really been chopped up
- One cup diced bell peppers (3 dark green, red and yellow peppers)
- 1/2 cup of diced celery with small cubes
- 1 tablespoon of mustard seeds
- 1 tablespoon of celery seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cloves
- 1 tsp flaky red pepper (if you want some heat)
- 3 cups of white vinegar
- 2 cups of sugar
- 1 tablespoon of salt
- 1 tbsp grated ginger (optional)
- 3 cloves of garlic, minced
This particular recipe calls for chopping the vegetables finely so you get a more balanced bite. The spices and the vinegar make up a wonderful briny heck of a relish that just brings all of the ingredients together in party.
The Chow Chow Making Process
Chow Chow does require some patience to make, but its one of those items that is worth the effort. The method consists of steps are created to mix the proper interplay of fresh materials and spices that ence with a flavor-packed condiment. Now a step by step explanation of how you prep this Southern favorite:
Step 1: Preparing the Vegetables
First step is to wash and chop all the vegetables. Finely chop the vegetables (the most time-consuming step). The most important part of chow chow is even-sized so all veggies are cut into small pieces, bite-sized.
- Green tomatoes: Quarter the tomatoes, dig out the seeds and pulp, and chop the flesh as finely as possible. A little sourness from the green tomatoes contributes to the acidity of the relish.
- Shred the cabbage: finely by hand (or use a food processor). The cabbage should be chopped fine as it will need to blend in with the other vegetables.
- Onions: Remove the skin and cut the onions into small, even-sized cubes.
- Bell peppers: Cut the tops off the peppers, remove the seeds and chop finely. Feel free to use a variety of colored bell peppers which add flavor and color to the chow chow.
- Celery: Cut the celery stalks into thin slices, then chop.
Put all of your chopped vegetables into a large bowl. Pour the salt onto the vegetables and combine. Set aside for around 2 hours — this draws unnecessary water out of the vegetables. Once this resting time has passed, rinse the vegetables very well under running cold water to eliminate excess salt and then let them drain in a colander.
Step 2: Making the Brine
During that time, get the brine ready. This sweet but sour-dressing is the secret language of chow chow. For the brine, put the following in a large pot:
- White vinegar
- Sugar
- Mustard seeds
- Celery seeds
- Turmeric powder
- Ground cinnamon
- Ground cloves
- Red pepper flakes (optional)
- Grated ginger (optional)
- Minced garlic
Over medium-high heat, bring to a boil. Ensure to stir now and then for the sugar to dissolve completely and the spices have had ample time to moderate into the vinegar. Bring the brine to a boil, then lower the heat and simmer for 5 to 10 minutes. That simmering allows the spices to each release their flavors into the brine, adding aromatic notes and a flavorful backbone to your chow chow.
Step 3: Combining Vegetables and Brine
At this point, with the brine ready and the vegetables spent some time hibernating in the towel, you can mix them together. After you drain, you want to add the chopped vegetables into the brine and mix well until all pieces are coated in the brine. Keep the mixture over low heat to simmer for an additional 30 minutes. The idea is to warm the vegetables through, not to fully soften them— chow chow should still have a little crunch and body.
While its simmering test taste once in a while. Add a touch more sugar if you feel it needs more sweetness, or a little more vinegar if you like it tangier. You can flavour it to the way you like over here.
Step 4: Canning the Chow Chow
After the chow chow is cooked through and the vegetables are softened ever so slightly, it is time to can up your relish for months of storage. It is well preserved with canning to enable enjoyment of chow chow many months (even years) after the vegetable harvest is over.
1.Sterilize your jars: You should sterilize your jars before you start filling them to avoid bacteria growing in them. This is usually done by boiling the jars for 10-15 minutes. Don’t forget to sterilize the lids too.
2.Fill the jars: Using a ladle, spoon the hot chow chow into each jar, leaving ½-inch headspace at the top. It lets space for the contents expands, while sealing process.
3.Put on lids: After the jars are filled, clean the rims with a clean towel to ensure there are no remains. Top each jar with sterilized lids and tighten the metal rings just fingertip-tight.
4.Ladle the jars: To make sure the jars seal, you have to “process” them in a water bath. Carefully add the filled jars (with lids) into the large pot of water that is boiling (boil and seal them into the jar). Water should reach at least an inch above the jars. Place the jars in the boiling water to process them for 10 to 15 minutes. This final step destroys any leftover bacteria and creates the appropriate seal.
5.Cool and store: Once this has been completed, remove the jars and place them on a clean towel to cool. You will hear a pop sound as the jars cool, letting you know the seals formed properly. Store the sealed jars in a cool, dark place for up to a year. After opening, chow chow needs to refrigerated and eaten within a few weeks.
Tips for Perfect Chow Chow
- Make it your own: For more heat, add in an additional pinch of red pepper flakes or diced up fresh hot peppers (e.g. jalapeños). To make it less spicy, use less spicy ingredients or skip them completely.
- Freshness isn’t just a quality; it is a criterion: Use the freshest vegetables you can lay your hands on. The Chow Chow takes on the flavor and texture of the vegetables used.
- Give it some time: chow chow just gets better with time. Allow the relish to cool, then do not open for at least 2 weeks after canning. Allowing the flavors to mesh and grow.
Conclusion
Chow Chow, a Southern staple, is tasty and has many uses, but it is so easy to make a small batch at home. The tangy vinegar, the sugary sweetness, the warmth of the spices blend to bring a flavor dimension to many dishes. Chow chow is fancy talk for seasoning and it makes an excellent topping for meats, beans, or a sandwich condiment. Chow chow is easy to make, however needs some time for preparation of all the vegetables as well as for the flavours to develop. And I promise that with a few months of practice, and lots of caution in your cooking, you too will have your very own chow chow that will last you for long.
Not only is this a quintessential Southern dish, but it makes an ideal way to save excess summer veggies. So, pick up your ingredients and get to canning, because your future self will honor you for popping open a jar of this zesty chow chow!
