Recipe

Southern Chow-Chow Relish

A cooked, tangy, spoonable chow-chow made with cabbage, green tomatoes, peppers, vinegar, and mustard seed. No canning required.

By Matt Campbell

•

4.8

A small glass jar of Southern chow-chow relish with visible chopped cabbage, green tomato, and peppers on a wooden kitchen counter next to a spoon

Jump to Recipe

If you have ever eaten a bowl of beans that needed one more thing, chow-chow is that thing. It is tangy, a little sweet, lightly spicy, and built for spooning over anything cozy. This version is the cooked Southern chow-chow I grew up around: cabbage, green tomatoes, peppers, vinegar, and mustard seed simmered until it goes from crunchy chopped salad energy to a glossy relish that actually clings to your fork.

This is not quick pickled cabbage. We are cooking it down on purpose so the flavors meld and the texture turns jammy-crisp, softened but still with a little bite, like relish that knows its job.

Whole ingredients for chow-chow including a head of cabbage, green tomatoes, onion, bell peppers, and hot peppers arranged on a bright kitchen counter

Why It Works

Spoonable texture: simmered so it is relish-like, not watery or raw.
Bright, Southern tang: vinegar-forward with mustard seed and celery seed for that classic bite.
No-canning method: make it tonight, chill it, and start piling it on beans tomorrow.
Flexible heat and sweetness: easy to dial up with hot peppers or mellow with a touch more sugar.

Pairs Well With

Storage Tips

Fridge: Spoon chow-chow into clean jars or airtight containers and refrigerate. It is best after 24 hours, when the vinegar and spices settle in. It keeps well for about 2 to 4 weeks in the refrigerator as long as you use a clean spoon each time. If you ever notice mold, an off smell, or any fizzing, toss it.

Freezer: You can freeze it for up to 3 months, but the cabbage will soften more after thawing. It is still great on beans and hot dogs, just less crisp. Thaw overnight in the fridge.

Food safety note: This recipe is written as a no-canning refrigerator relish. For shelf-stable canning, you need a tested canning recipe and process for safe acidity and jar handling.

Common Questions

What is chow-chow relish?

Southern chow-chow is a chopped vegetable relish, usually built on cabbage with green tomatoes and peppers, then flavored with vinegar and warm spices like mustard seed. Some versions are pickled, some are cooked. This one is cooked so it turns spoonable and cohesive.

Do I have to use green tomatoes?

Green tomatoes give chow-chow that tart backbone and a little firmness. If you cannot find them, use tomatillos (husks removed) or a mix of firm, under-ripe tomatoes. Just know tomatillos are fruitier and more tart, and they can soften faster, so the flavor and texture will shift a bit.

Is chow-chow sweet or spicy?

It can be either, and sometimes both. This recipe lands in the middle: tangy first, lightly sweet, with optional heat. If you want it sweeter, add 1 to 2 more tablespoons of sugar. If you want it hotter, add more jalapeño or a pinch of red pepper flakes.

Why is my chow-chow watery?

Usually it is one of two things: the vegetables released a lot of liquid, or it did not simmer long enough. Two easy fixes: simmer uncovered a bit longer to reduce, and let it cool fully. It thickens as it cools.

What if my chow-chow tastes too sour or too sweet?

If it is too sour, stir in a little more sugar (start with 1 teaspoon, then taste) and let it sit overnight. If it is too sweet, add a splash more vinegar or a pinch of salt to sharpen it back up.

What do you serve chow-chow with?

My top picks: pinto beans, black-eyed peas, field peas, collards, hot dogs, brats, pulled pork sandwiches, and anything that needs a tangy crunch. It is also sneaky-good on a grilled cheese.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large cutting board and sharp knife
Large bowl
Colander (for salting and draining)
Large heavy pot or Dutch oven
Wooden spoon
Clean jars or airtight containers for the fridge

The first time I really understood chow-chow was not at some fancy table. It was standing at the stove with a pot of beans that tasted good but felt unfinished. Someone grabbed a jar from the fridge, plopped a spoonful on top, and suddenly the whole bowl woke up. Since then, I have treated chow-chow like a kitchen cheat code. It is the loud little condiment that makes humble food feel intentional, even when dinner is just beans, cornbread, and whatever is left in the crisper drawer.

Southern Chow-Chow Relish

(4.8 Reviews)

Prep Time 20 minutes (includes 20-minute drain)

Cook Time 35 minutes

Total Time 55 minutes (plus chilling)

Servings About 3 to 4 cups

Ingredients

4 cups finely chopped green cabbage (about 1 small head, cored)
2 cups chopped green tomatoes (about 3 medium), seeds included
1 cup chopped green bell pepper
1 cup chopped red bell pepper (optional, for sweetness and color)
1 cup chopped yellow onion
1 to 2 jalapeños, finely chopped (optional)
1 tablespoon kosher salt (for draining)
1 1/4 cups apple cider vinegar
1/2 cup water
1/2 cup granulated sugar
1 tablespoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

A large mixing bowl filled with finely chopped cabbage, green tomatoes, onions, and bell peppers ready to be salted

Instructions

Salt and drain the vegetables. Chop everything fairly small, about 1/4-inch pieces, so it cooks evenly and turns into a cohesive relish. In a large bowl, toss cabbage, green tomatoes, bell peppers, onion, and jalapeño (if using) with the kosher salt. Let sit 20 minutes to pull out extra moisture. Pour everything into a colander and rinse briefly with cool water to remove excess surface salt. Shake well, then press lightly to drain.
If you are using jalapeños and want it milder, scrape out the seeds and ribs. For more heat, leave them in.
Build the brine. In a large pot or Dutch oven, combine apple cider vinegar, water, sugar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes (if using). Bring to a simmer over medium-high heat, stirring until the sugar dissolves.
Cook it down until spoonable. Add the drained vegetables to the pot. Bring back to a steady simmer, then reduce heat to medium-low. Cook uncovered for 25 to 35 minutes, stirring occasionally, until the vegetables soften and the liquid reduces slightly. You want a relish that is glossy and scoopable, not soup. Think softened, but still a little bite.
Taste and adjust. Spoon a little onto a plate to cool for a minute, then taste. Want more tang? Add a splash of vinegar. Want it sweeter? Add 1 tablespoon sugar. Want more bite? Add a pinch more mustard seed or pepper flakes. If it tastes too sharp right off the stove, give it an overnight rest in the fridge before you judge it. It settles.
Cool and jar. Let chow-chow cool to room temperature. Transfer to clean jars or containers and refrigerate. It is good right away, but it gets noticeably better after overnight chilling.
Serve it. Pile it on beans, tuck it into hot dogs, spoon it over field peas, or use it like a punchy topping for pulled pork and sausage.