Discover the Ultimate Chow Chow Recipe for Your Kitchen Adventures
Hello there! Introducing Olivia Rose Carter here, and I’m excited to share with you today one of my all-time favorite recipes: chow chow. Don’t worry if you’re not acquainted with it. You’ll know precisely how to create this Southern favorite and infuse your foods with flavor by the conclusion of this piece.
This chow chow recipe will quickly become your go-to for a sour, crunchy relish that enhances everything from beans to barbecue, regardless of your level of culinary experience.
How I Fell in Love with Chow Chow
I can still clearly recall my first taste of chow chow. It happened during a North Carolina family gathering. Everyone was raving about this vibrant relish that my great aunt had brought out. I was hooked as soon as I tasted it. It had the ideal ratio of tang, sweetness, and spice. That day, I realized that I needed to duplicate that enchantment in my own kitchen.
Making chow chow always reminds me of the family get-together. I’m thrilled to share this delectable recipe with you now so you may make your own memories.
The Basics of Chow Chow Ingredients
The main ingredients of chow chow are fresh, in-season vegetables; bell peppers, onions, green tomatoes, and cabbage are the main actors. The chow chow’s colorful hue and pleasant crunch come from these vegetables. We’ll be using a mixture of vinegar, sugar, and spices like red chili flakes, turmeric, and mustard seeds to temper the tanginess.
This recipe’s versatility is what makes it so lovely. I’ll provide you with some simple substitutes if you still need to get one of these vegetables, particularly if you’re cooking with ingredients from your neighborhood market.
What Is Chow Chow?
For those who may not be familiar with chow, picture it as a pickled vegetable relish with a sweet, acidic, and somewhat spicy taste profile. It’s a traditional from the South that goes well on sandwiches, grilled meats, and salads. It’s one of those condiments whose strong taste and crisp texture immediately lift any meal.
Why You’ll Love This Chow Chow Recipe
- Easy to Make: Don’t be afraid; using components you already have in your kitchen, it’s really relatively easy to whip together.
- Great for Meal Prep: Large batches may be kept in storage for weeks. There’s always something to add flavor to your food.
Packed with Flavor: This versatile condiment works well with almost any cuisine because of its harmonious blend of acidic, sweet, and spicy ingredients.
Discover the Ultimate Chow Chow Recipe for Your Kitchen Adventures
Course: Condiment/Side DishCuisine: American (Southern)Difficulty: Easy6
servings30
minutes15
minutes25
kcalHere’s what you need for a classic chow chow:
Ingredients
One medium green cabbage (shredded)
Two green tomatoes (diced)
One red bell pepper (diced)
One green bell pepper (diced)
One medium onion (diced)
1 cup white vinegar
½ cup apple cider vinegar
1 cup granulated sugar
One tablespoon of mustard seeds
One tablespoon of celery seeds
One tablespoon salt
One teaspoon turmeric
One teaspoon of red pepper flakes (optional for heat)
- Substitutions
Green Tomatoes: Can’t find green tomatoes? Try tomatillos or use underripe regular tomatoes.
Turmeric: If you’re out of turmeric, ground mustard can work in its place for a similar tangy flavor.
Directions
- Prep Your Veggies
Start by shredding the cabbage and dicing the tomatoes, peppers, and onions. You’ll want the pieces to be about the same size to ensure the chow chow has an even texture.
Pro Tip: If you’re short on time, a food processor can make the chopping process quicker and easier. - Salt the Vegetables
Once the veggies are prepped, sprinkle them with salt and let them sit for an hour. This helps to draw out any excess moisture and keeps the vegetables nice and crunchy when you pickle them. - Make the Pickling Liquid
In a large pot, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring everything to a boil, stirring occasionally to dissolve the sugar. - Cook the Vegetables
After the veggies have sat for an hour, rinse and drain them well. Add them to the pot with the pickling liquid and simmer for about 15 minutes. You want the vegetables to soften slightly but still maintain a bit of crunch.
Pro Tip: If you have an Instant Pot or Dutch oven, feel free to use it for even heating and quicker cooking. - Pack the Chow Chow
Transfer the chow chow to sterilized jars while it’s still hot. Seal the jars and let them cool to room temperature. Then, refrigerate for at least 24 hours to allow the flavors to really come together.
Recipe Video
How to Serve Chow Chow
Chow chow is one of those condiments that goes with just about anything. Here are a few of my favorite ways to use it:
- With Barbecue: Add a spoonful to pulled pork sandwiches or grilled meats for a tangy kick.
- On Beans: Southern-style pinto beans and chow chow are a match made in heaven.
- On Hot Dogs: Take your hot dog game to the next level with a spoonful of chow chow instead of plain old ketchup.
In Salads: Mix it into potato salad or coleslaw for a burst of extra flavor.
Variations and Customizations
One of the best parts about chow chow is that you can easily tweak the recipe to suit your taste:
- Spice Level: If you like it hot, amp up the red pepper flakes or add jalapeños. For a milder version, you can reduce the spice.
- Sweetness: Some people like their chow chow sweeter, while others prefer a tangier version. Feel free to adjust the sugar to your liking.
- Extra Veggies: Experiment with different vegetables like carrots, green beans, or cauliflower to put your spin on this classic recipe.
Herbs and Spices: Adding fresh herbs like dill or cilantro or aromatics like garlic can give your chow chow a unique twist.
Challenges I Faced While Making Chow Chow (And How I Solved Them)
The first problem I encountered was that the veggies were very soft. After cooking, they lost their crunch, which diminished the pleasure of the chow chow. To correct this, I salted the veggies and let them rest for about an hour to remove extra moisture. I then gave them a good rinse and drain. Even after cooking, this little procedure maintained the veggies’ crunch and crispness.
Another concern was the too-sweet texture of the chow chow. I overindulged in sugar, which overpowered the vinegar’s taste. To fix this, I cut the sugar into one cup, which precisely harmonized the tastes without making them too sour or sweet.
I discovered that my first batch lacked taste depth. I was disappointed by how simple and uncomplicated everything was. To improve the taste, I added more turmeric, celery seeds, and mustard seeds. To give it a little kick, I also added a little more red pepper flakes, which gave the chow chow some extra flavor and intrigue.
A further issue I had was an excess of moisture in the chow chow, which caused the consistency to become too thin to can. To fix this, I used just enough liquid to cover the vegetables while they cooked and thoroughly drained the salty vegetables. This made the chow chow thicker and more manageable to can and consume.
Last but not least, cooking had an overpowering vinegar odor. It was unpleasant to have all this stuff in my kitchen. I solved this by keeping the kitchen well-ventilated by opening windows using a fan and boiling the vinegar mixture on low heat. This cooked the chow chow correctly and reduced the scent to a minimum.
Conclusion
Chow chow is a must-try if you prefer trying out different Southern meals and you’re a fan of solid tastes. It enhances any dish with a burst of flavor, is simple to prepare, and may be prepared ahead of time. It’s also a great way to finish up those vegetables at the end of the season.
Try this chow chow recipe, and I promise that it will quickly become a kitchen mainstay. Chow Chow offers everything you need, whether you’re throwing a cookout, making a fast supper, or you’re simply searching for something new to try.
Please feel free to share your chow chow success story in the comments section below. Have fun in the kitchen!
What's the origin of chow chow?
Chow chow is rooted in Southern U.S. cuisine, though it’s thought to have been influenced by Chinese and Indian pickling traditions. It’s trendy in Appalachia.
How long does chow chow last?
When stored properly in the fridge, chow chow can last for up to 2 months. Just make sure your jars are tightly sealed!
Can I make chow chow spicy?
Yes! Just add more red pepper flakes or even toss in some chopped jalapeños for an extra kick.
What vegetables can I add to chow chow?
Traditionally, cabbage, tomatoes, onions, and peppers are the core ingredients. But feel free to get creative and add in carrots, green beans, or even cauliflower for more variety.
Is chow chow gluten-free?
Yes, chow chow is naturally gluten-free, making it a great addition to many diets.
