Chow Chow Relish

by Sabrina Snyder

Published on Last updated

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24 servings
Prep Time 10 minutes
Cook Time 25 minutes
8 hours
Total Time 8 hours 35 minutes
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Chow Chow Relish is a classic Southern condiment of pickled green tomatoes, cabbage and bell peppers. Tangy relish recipe with robust flavor.

Classic Southern sides like Fried Green Tomatoes and Cole Slaw are staples at backyard parties. This fresh green tomato relish is a Southern favorite you can keep on hand for all your summer cookouts.

Sabrina’s Chow Chow Relish Recipe

Chow Chow Relish is a classic Southern condiment that will give your favorite summer time meals a twang. Green tomatoes, cabbage, bell peppers, and a handful of aromatic spices come together to form a tart and tangy, sweet and salty topping that is unlike any other you’ve ever tried. With this you can transform late summer veggies and pantry ingredients into a vibrant and flavorful relish or side dish for hot dogs, hamburgers, sandwiches, and more. With home canning, you can enjoy it year-round, whether you’re hosting a summer barbecue or cozying up with comfort food during the colder months.

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Dinner, then Dessert

Chow Chow Relish

Chow Chow Relish is a classic Southern condiment of pickled green tomatoes, cabbage and bell peppers. Tangy relish recipe with robust flavor.
Yield 24 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 8 hours 35 minutes
Course Condiment
Cuisine American
Author Sabrina Snyder
Pepper and tomato relish in large jar.
PrintRate

Ingredients
 

  • 6 green tomatoes
  • 1 yellow onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 cups cabbage
  • 1/3 cup pickling salt
  • 3 cups white vinegar
  • 1 1/2 cups sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground turmeric
  • 2 teaspoons celery seed

Instructions

  • Cut the green tomatoes, onions, bell peppers, and cabbage into 1" chunks.
  • Add to a large food processor and pulse into small pieces, about 1/4" pieces.
  • Add the chopped vegetable mixture and pickling salt to a bowl, stir well, cover and refrigerate overnight.
  • Squeeze liquid from the mixture, then add the vegetable mixture to a dutch oven.
  • Add the vinegar, sugar, mustard seeds, turmeric and celery seed.
  • Whisk well, then bring to a simmer and cook for 20-25 minutes on medium heat.
  • Remove from the heat, cool completely, then store in a covered container in your refrigerator.
  • Serve over hot dogs or your favorite picnic favorites.
  • Store in the refrigerator for up to 2 weeks or process for canning for long term storage.

Nutrition

Calories: 71kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1579mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 380IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 0.4mg

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Prepared relish in jar and on spoon.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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