Name: Chow Chow
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 2 cups finely chopped green tomatoes (about 3 medium); 2 cups finely chopped green cabbage (about 1/2 small head); 1 cup finely chopped yellow onion (about 1 medium); 1 cup finely chopped green bell pepper (about 1 large); 1 cup finely chopped red bell pepper (about 1 large); 1 jalapeño, seeded and finely chopped; 2 tablespoons Diamond Crystal kosher salt; 1 1/2 cups apple cider vinegar (5% acidity); 3/4 cup granulated sugar; 1/2 cup water; 1 tablespoon yellow mustard seed; 1 teaspoon celery seed; 1/2 teaspoon ground turmeric

Last updated: October 3, 2026

This chow chow recipe turns green tomatoes, cabbage, and peppers into a sweet and tangy Southern relish that is ready to eat after one night in the fridge. Use the recipe card below for the full ingredient list and steps, or keep reading for every tip you need to get it right.

How to Make This Chow Chow Recipe

Chow chow is made by salting chopped vegetables, rinsing them, and simmering them briefly in a sweet vinegar brine. The whole process takes about two hours and fifteen minutes, and most of that is hands-off waiting time.

A wooden spoon scoops a chunky yellow and red relish from a glass jar. The relish contains chopped vegetables, including red bell peppers and onions, with mustard seeds visible.

The Ingredients You Need

You need 2 cups of finely chopped green tomatoes, 2 cups of finely chopped green cabbage, 1 cup of finely chopped yellow onion, 1 cup of finely chopped green bell pepper, and 1 cup of finely chopped red bell pepper. You also need 1 seeded and finely chopped jalapeño, which works out to about three medium green tomatoes, half a small head of cabbage, one medium onion, and one large pepper of each color.

A wooden cutting board with green tomatoes, a halved cabbage, an onion, a green bell pepper, a red bell pepper, a jalapeño (sliced), next to a blue cloth napkin and metal colander.

The brine uses 1 1/2 cups of apple cider vinegar with 5 percent acidity, 3/4 cup of granulated sugar, and 1/2 cup of water. Season it with 1 tablespoon of yellow mustard seed, 1 teaspoon of celery seed, and 1/2 teaspoon of ground turmeric, plus 2 tablespoons of Diamond Crystal kosher salt for drawing water out of the vegetables.

Chop and Salt the Vegetables

Cut every vegetable into pieces about 1/4 inch wide so the relish spoons neatly onto a hot dog or a pile of beans. Toss the tomatoes, cabbage, onion, both peppers, and jalapeño in a large bowl with the kosher salt.

A person chops green tomatoes into cubes on a wooden cutting board in a kitchen, with whole green tomatoes, a bowl, and a colander visible in the background.

Let the bowl sit on the counter for 1 hour so the salt pulls out the extra water. Transfer the vegetables to a colander, rinse them well under cold water, and press out as much liquid as you can with the back of a spoon.

A metal colander filled with chopped cucumbers, jalapeños, cabbage, red bell peppers, and white onions sits in a white bowl on a wooden surface. A cutting board with more vegetables is in the background.

Simmer the Brine and the Vegetables

Combine the vinegar, sugar, water, mustard seed, celery seed, and turmeric in a large pot over medium-high heat. Stir until the sugar dissolves and the brine comes to a boil.

Small bowls of mustard seeds, celery seeds, and turmeric powder, a glass measuring cup of brown liquid, and a pile of salt are arranged on a wooden surface with a blue cloth nearby.

Add the drained vegetables and bring the pot back to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the vegetables turn a glossy golden yellow and the cabbage softens while keeping a little bite.

A white Dutch oven filled with steaming chopped vegetables, including red and green bell peppers and onions, sits on a stove. A wooden spoon rests on the pot, and kitchen items are in the background.

Cool, Jar, and Chill

Remove the pot from the heat and let the chow chow cool for 30 minutes. Spoon it into clean jars with enough brine to cover the vegetables, which fills two 1-pint jars and one half-pint jar.

Three jars filled with homemade relish with diced vegetables sit on a blue cloth, next to a pot of relish and a wooden spoon on a wooden countertop in a bright kitchen.

Seal the jars and refrigerate for at least 24 hours before serving. The wait lets the sweet and sour flavors settle and the vegetables soak up the golden turmeric color.

Tips for Better Chow Chow

The best chow chow has a crisp-tender texture and a balance of sweet, sour, and mild heat. These small details make the biggest difference.

A person mixes a fresh vegetable salad with wooden tongs in a large bowl on a kitchen counter; chopped peppers and cabbage are visible. Jars of spices, a colander, and small bowls are nearby.

Keep the Pieces Small and Even

Small, even pieces cook at the same rate and spread flavor through every bite. A food processor works well if you pulse in short bursts and stop before the vegetables turn to mush.

A bowl of chopped green tomatoes, cabbage, red bell pepper, and onions topped with grated cheese sits on a wooden table near a spoon, napkin, and cutting board with sliced green tomatoes.

Adjust the Heat

One jalapeño gives chow chow a gentle background warmth that most people enjoy. Leave the seeds in or add a second jalapeño if you want it to taste noticeably spicy.

The card below leaves red pepper flakes out, so treat 1/2 teaspoon stirred into the brine as an optional extra for heat lovers. Taste the brine before you add the vegetables, since it should taste a little sweeter and sharper than you want the finished relish to be.

Substitutions and Variations

Green tomatoes are the traditional base, and you can often find them at farmers markets in early fall or from a neighbor with a garden. Apple cider vinegar gives the roundest flavor, but white distilled vinegar with 5 percent acidity works if that is what you have.

Yellow onion keeps the flavor mellow, while a sweet onion like Vidalia makes the relish a little sweeter. Chopping everything by hand takes about 30 minutes and gives you the most control over the texture.

How to Store Chow Chow

Store this chow chow in airtight jars in the refrigerator for up to 2 weeks. Always use a clean spoon when you scoop it out so the brine stays fresh.

Why This Version Is Not Canned

This chow chow is not shelf-stable, so keep it in the refrigerator at all times. The National Center for Home Food Preservation (NCHFP) explains that shelf-stable pickles and relishes need a tested recipe with a tested processing time, and this recipe has not been tested for canning.

If you want a pantry version, look for a tested chow chow recipe from the NCHFP or the USDA Complete Guide to Home Canning and follow it exactly. Our refrigerator version gives you the same flavor without the extra equipment or the safety guesswork.

Make It Ahead

Chow chow tastes best after a full day in the fridge, so it is a great make-ahead side for cookouts and holiday dinners. Make it the day before you need it and pull the jars out when the food hits the table.

What to Serve With Chow Chow

Chow chow is a classic topping for pinto beans, black-eyed peas, and collard greens, where its sweet tang cuts through rich, earthy flavors. Spoon it over a bowl of beans with a wedge of buttered cornbread and you have a true Southern supper.

A plate of pinto beans topped with colorful chow-chow relish, served with a slice of golden cornbread and a fork, sits on a blue napkin.

It is just as good on hot dogs, bratwurst, and burgers, where it takes the place of regular pickle relish. Pile it onto pulled pork sandwiches for a bright contrast to smoky meat.

A person holds a grilled hot dog in a toasted bun topped with chunky relish containing diced pickles and red peppers, over a plate with extra relish.

You can also stir a spoonful into potato salad, mix it into deviled egg filling, or serve it next to a cheese board with sharp cheddar and crackers. If you love quick pickled vegetables, you will also enjoy having a jar of chow chow ready for snacking.

Where Chow Chow Comes From

Chow chow is a Southern and Appalachian relish traditionally made at the end of the garden season, when cooks needed a way to use up green tomatoes before the first frost. Every family has its own version, with some adding cauliflower, green beans, or carrots to the mix.

The origin of the name is debated, with some food historians linking it to the French word for cabbage and others to the mixed pickles of Asian trade routes. What stays consistent is the combination of chopped vegetables, vinegar, sugar, and warm spices like mustard seed and turmeric.

Today chow chow shows up on tables from the Carolinas to Louisiana, usually in a small jar alongside beans and greens. Our version keeps that tradition but skips the canning step, which makes it easy to try on any weeknight.

Use the recipe card below to make your own jar of chow chow from start to finish.

5 cups (20 servings)

Chow Chow

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

A sweet and tangy Southern relish made with green tomatoes, cabbage, and peppers. This refrigerator version needs no canning and is ready after one night in the fridge.

No Ratings

Ingredients

2 cups finely chopped green tomatoes (about 3 medium)
2 cups finely chopped green cabbage (about 1/2 small head)
1 cup finely chopped yellow onion (about 1 medium)
1 cup finely chopped green bell pepper (about 1 large)
1 cup finely chopped red bell pepper (about 1 large)
1 jalapeño, seeded and finely chopped
2 tablespoons Diamond Crystal kosher salt
1 1/2 cups apple cider vinegar (5% acidity)
3/4 cup granulated sugar
1/2 cup water
1 tablespoon yellow mustard seed
1 teaspoon celery seed
1/2 teaspoon ground turmeric

Instructions

Combine the green tomatoes, cabbage, onion, green bell pepper, red bell pepper, and jalapeño in a large bowl. Toss with the kosher salt and let stand at room temperature for 1 hour.
Transfer the vegetables to a colander and rinse well under cold water. Press out as much liquid as possible with the back of a spoon.
In a large pot over medium-high heat, combine the vinegar, sugar, water, mustard seed, celery seed, and turmeric. Stir until the sugar dissolves and the brine comes to a boil.
Add the drained vegetables and return to a gentle simmer. Cook for 10 minutes, stirring occasionally.
Remove the pot from the heat and let the chow chow cool for 30 minutes.
Spoon the chow chow into clean jars with enough brine to cover the vegetables, using two 1-pint jars and one half-pint jar. Seal and refrigerate for at least 24 hours before serving.

Notes

Store in airtight jars in the refrigerator for up to 2 weeks. This chow chow is not shelf-stable and has not been tested for canning, so keep it refrigerated at all times. Freezing is not recommended. For a shelf-stable version, follow a tested recipe from the NCHFP or the USDA Complete Guide to Home Canning. Optional: stir 1/2 teaspoon red pepper flakes into the brine for extra heat.

Nutrition Information:

Yield:

Serving Size:

1/4 cup
Amount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gSodium: 100mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 0g

Chow Chow Recipe FAQs

What is chow chow made of?

Chow chow is made from chopped vegetables, usually green tomatoes, cabbage, onions, and peppers, cooked in a sweet vinegar brine. Mustard seed, celery seed, and turmeric give it its classic flavor and golden color.

What does chow chow taste like?

Chow chow tastes sweet, tangy, and slightly spicy, with a crisp-tender bite. Think of it as a chunkier, more flavorful cousin of sweet pickle relish.

How long does homemade chow chow last in the fridge?

This refrigerator version keeps for up to 2 weeks in airtight jars. Discard it if you notice an off smell, mold, or cloudy, slimy brine.

Can you freeze chow chow?

Freezing is not recommended because the cabbage and tomatoes turn soft and watery once thawed. Make a smaller batch more often instead.

Can you can this chow chow recipe?

No, this recipe is made for the refrigerator and has not been tested for canning. For a shelf-stable version, follow a tested recipe from the NCHFP or the USDA Complete Guide to Home Canning.

Is chow chow the same as piccalilli?

They are close relatives, but not identical. Piccalilli is a British relish with a mustard-based sauce, while chow chow is usually sweeter and thinner with a cider vinegar brine.

Why This Chow Chow Recipe Works

The one-hour salt rest draws water out of the tomatoes, cabbage, and onion before they ever touch the brine. Rinsing and pressing the vegetables afterward keeps the chow chow crisp-tender and stops the brine from getting watered down.

The brine is a simple balance of 1 1/2 cups of apple cider vinegar, 3/4 cup of sugar, and 1/2 cup of water. Simmering the vegetables in it for just 10 minutes lets the flavor soak in while the cabbage keeps a little bite.

Mustard seed, celery seed, and turmeric are the classic chow chow spice trio, and they add savory depth and a sunny golden color. Letting the jars rest in the refrigerator for at least 24 hours finishes the job by blending everything into one balanced relish.

Final Thoughts on This Chow Chow Recipe

This chow chow recipe is a simple way to bring a taste of the South to your table without any canning gear. Make a batch this weekend, give it a full day to chill, and serve it on beans, burgers, or hot dogs.

Let us know in the comments how you served your chow chow and which variation you tried. Then save this chow chow recipe so you can make it again the next time green tomatoes show up at the market.

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