Chow chow, a beloved Southern relish, transforms end-of-season green tomatoes and vegetables into a tangy, flavorful condiment. This versatile pickle adds zest to a variety of dishes, from beans and cornbread to hot dogs and hamburgers. Canning homemade chow chow preserves the flavors of summer, allowing you to enjoy this tasty relish year-round.

The process of making chow chow involves chopping vegetables like cabbage, green tomatoes, onions, and bell peppers, then combining them with vinegar, sugar, and spices. After cooking, the mixture is packed into sterilized jars and processed using proper canning techniques. This ensures a shelf-stable product that can be stored for up to a year when kept in a cool, dry place.

Historical Background

Chow chow has deep roots in American culinary traditions. This tangy relish originated as a way to preserve end-of-season vegetables, ensuring nothing went to waste.

The Amish community played a significant role in popularizing chow chow. Their commitment to self-sufficiency and resourcefulness made this versatile condiment a staple in their kitchens.

In the American South, chow chow became a beloved regional specialty. Southern chow chow often features green tomatoes as a key ingredient, reflecting the area’s agricultural bounty.

Interestingly, chow chow also found its way to Nova Scotia. The Maritime province’s version typically includes green tomatoes, onions, and cabbage, showcasing local ingredients.

The exact origins of the name “chow chow” remain unclear. Some speculate it may derive from the Chinese word “cha” meaning mixed, while others suggest it comes from the French word “chou” for cabbage.

Regardless of its name’s origin, chow chow has become an integral part of North American food preservation traditions. Its popularity endures, with many families passing down cherished recipes through generations.

Health Benefits

Chow chow offers several nutritional advantages. This Southern relish contains green tomatoes and onions, which provide essential vitamins and minerals.

Green tomatoes are rich in vitamin C, supporting immune function and skin health. They also contain antioxidants that may help protect cells from damage.

Onions in chow chow contribute flavonoids, compounds with potential anti-inflammatory properties. These vegetables also provide a good source of vitamin B6 and potassium.

Both green tomatoes and onions are low in calories but high in dietary fiber. Fiber aids digestion, promotes feelings of fullness, and may help manage blood sugar levels.

The vinegar used in chow chow recipes can support digestive health by promoting the growth of beneficial gut bacteria. It may also help regulate blood sugar levels when consumed with meals.

While chow chow can be part of a balanced diet, it’s important to note its sodium and sugar content. Moderation is key to enjoying its flavors while reaping potential health benefits.

Essential Ingredients

Creating authentic chow chow relies on combining fresh vegetables, zesty spices, and tangy vinegars. The key components work together to produce a flavorful relish with a distinctive texture and taste.

Vegetables and Fruits

Chow chow’s base consists of finely chopped or shredded vegetables. Cabbage forms the foundation, providing crunch and bulk. Green tomatoes add tartness and body. Onions contribute sharp flavor and aroma. Bell peppers, both green and red, offer color and a mild sweetness.

Some recipes include celery for extra crunch. Jalapeno peppers can be added for heat. The vegetables should be fresh and firm for the best texture and flavor in the finished relish.

Spices and Seasonings

Spices give chow chow its characteristic flavor profile. Mustard seed is essential, providing a pungent kick. Celery seed adds a subtle, earthy note. Turmeric contributes a warm, slightly bitter taste and vibrant yellow color.

Pickling salt or kosher salt is crucial for preserving and enhancing flavors. It draws out moisture from vegetables, creating the right consistency. Some recipes may include additional spices like black pepper or red pepper flakes for extra heat.

Vinegars and Sugars

Vinegar acts as a preservative and provides tanginess. White vinegar is commonly used, but apple cider vinegar can offer a fruitier flavor. The acidity helps preserve the vegetables and creates the characteristic pickled taste.

Sugar balances the acidity and enhances flavors. White granulated sugar is standard, but some recipes use brown sugar for a deeper sweetness. The sugar-to-vinegar ratio can be adjusted to taste, allowing for a sweeter or more tart final product.

Preparation Methods

Preparing homemade chow chow involves careful chopping of vegetables and precise cooking to achieve the perfect balance of sweet, tangy, and sour flavors. The process requires attention to detail and specific techniques to ensure optimal results.

Chopping and Mixing

Start by thoroughly washing all vegetables. Finely chop green tomatoes, onions, cabbage, and bell peppers. A food processor can speed up this process, but be careful not to over-process. Aim for uniform, small pieces to ensure even cooking and flavor distribution.

Mix the chopped vegetables in a large bowl. Add canning or kosher salt and let the mixture sit for several hours or overnight. This step draws out excess moisture, concentrating flavors and improving texture.

Drain the vegetable mixture, discarding the liquid. In a separate bowl, combine pickling spices, including ground allspice, yellow mustard seeds, ginger, cinnamon, and cloves. These spices contribute to chow chow’s distinctive flavor profile.

Cooking Process

In a large pot, combine the drained vegetables with vinegar, sugar, and the prepared spice mixture. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking and ensure even heat distribution.

Reduce heat and simmer the chow chow for 20-30 minutes. The vegetables should become tender but maintain some crispness. The liquid will thicken slightly, creating a syrupy consistency.

Taste and adjust seasoning as needed. The flavor should be a harmonious blend of sweet, tangy, and sour notes. Once the desired taste and consistency are achieved, remove from heat and prepare for canning.

Canning Techniques

Proper canning techniques ensure safe, long-lasting preservation of homemade chow chow. Using the right equipment and following correct procedures are essential for successful canning.

Jar Selection and Preparation

Choose clean, sterilized mason jars specifically designed for canning. Inspect jars for cracks or chips. Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly.

Sterilize jars by boiling for 10 minutes or running through a dishwasher cycle. Keep jars hot until ready to fill.

Prepare new lids by simmering in hot water. Do not boil lids, as this can damage the sealing compound.

Filling and Sealing

Ladle hot chow chow into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic utensil.

Wipe jar rims clean with a damp cloth. Center lids on jars and apply bands fingertip-tight.

Do not overtighten bands, as this can prevent proper sealing.

Water Bath Canning Method

Fill a large pot or canner with enough water to cover jars by 1-2 inches. Bring water to a boil.

Carefully lower filled jars into boiling water using a jar lifter. Ensure jars are covered by at least 1 inch of water.

Process pint jars for 10 minutes, adjusting for altitude if necessary. Start timing when water returns to a full boil.

After processing, turn off heat and remove canner lid. Let jars stand in water for 5 minutes.

Remove jars from canner and place on a towel-covered surface. Allow to cool undisturbed for 12-24 hours.

Check for proper sealing by pressing the center of each lid. Store sealed jars in a cool, dark place for up to one year.

Serving Suggestions

Chow chow is a versatile condiment that enhances many dishes. Its tangy, sweet flavor complements a variety of foods, from traditional Southern fare to modern culinary creations.

Traditional Pairings

Chow chow shines as a classic accompaniment to Southern staples. It pairs wonderfully with pinto beans and cornbread, adding a zesty kick to these comfort foods. The relish also elevates hot dogs and hamburgers, providing a flavorful alternative to standard condiments.

For a hearty meal, serve chow chow alongside ham or pork dishes. Its acidity cuts through rich meats, creating a balanced flavor profile. Potato salad benefits from a spoonful of chow chow, which adds texture and a tangy note to the creamy dish.

Contemporary Uses

Chow chow has found its way into modern cuisine as a versatile ingredient. It makes an excellent addition to charcuterie boards, offering a unique flavor among cured meats and cheeses. Spread it on crackers with cream cheese for a quick, tasty appetizer.

Use chow chow to jazz up deviled eggs by mixing it into the filling or as a topping. It also works well in sandwiches, adding crunch and flavor to cold cuts or grilled vegetables. For a creative twist, incorporate chow chow into dips or use it as a garnish for soups and stews.

Storage and Preservation

Properly canned chow chow can last up to 1 year when stored in a cool, dark place. Mason jars are ideal for preserving this relish, as they create an airtight seal to prevent spoilage.

When canning chow chow, use canning salt instead of regular table salt. Canning salt lacks anti-caking agents that can make the brine cloudy.

Once a jar is opened, refrigerate the chow chow and consume it within 2-3 weeks for best quality. The vinegar and salt help preserve the relish, but refrigeration slows bacterial growth.

Label jars with the canning date to keep track of freshness. Store them in a single layer to prevent stacking pressure from breaking seals.

For long-term storage, keep jars in a pantry or cellar away from direct sunlight. Temperatures between 50-70°F (10-21°C) are optimal for preserving canned goods.

Check jar seals before using. A properly sealed lid will be concave and won’t flex when pressed. Discard any jars with broken seals or signs of spoilage like mold or off-odors.

Tips and Tricks

Use fresh, high-quality vegetables for the best flavor in your homemade chow chow relish. Chop ingredients uniformly to ensure even cooking and consistent texture.

When making southern chow chow recipes, drain vegetables thoroughly after salting. This step removes excess moisture and helps preserve the relish’s crispness.

For green tomato chow chow, select firm, unripe tomatoes. They provide the ideal texture and tangy flavor characteristic of this traditional relish.

Sterilize jars and lids before canning to prevent contamination. Process filled jars in a boiling water bath for the recommended time to ensure safe preservation.

Test jar seals after cooling. A properly sealed lid will not flex when pressed in the center. Store sealed jars in a cool, dark place for optimal shelf life.

Experiment with spice blends to create unique flavor profiles. Common additions include mustard seeds, celery seeds, and turmeric for color and taste.

Allow chow chow to mature for at least two weeks before opening. This resting period allows flavors to meld and develop fully.