Zesty Chow Chow

When I want to preserve the end-of-season harvest in a bold and tangy way, I turn to this Zesty Chow Chow recipe. Packed with chopped cabbage, tomatoes, peppers, and onions, it’s a Southern-style relish that adds punchy flavor to everything from beans and hot dogs to sandwiches and grilled meats. It’s easy to make in big batches and the vibrant mix of veggies and vinegar makes it a pantry staple I always look forward to.

Why You’ll Love This Recipe

Flavor Explosion
I love how each spoonful delivers a blend of sweet, sour, and spicy. It wakes up even the plainest dishes.

Great for Preserving Veggies
This is my go-to when I’ve got too many garden veggies on hand—nothing goes to waste.

Versatile Use
I serve it with BBQ, fold it into potato salads, or even top off burgers for a sweet-tart crunch.

Shelf-Stable and Convenient
With basic canning, I get jars of flavor ready to go whenever I need to perk up a meal.

Customizable Heat Level
I adjust the hot peppers based on how spicy I want it, so it works for everyone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 small cabbage, chopped

• 6–8 green or red tomatoes, chopped

• 6 medium bell peppers, chopped

• 6 large onions, chopped

• 2 hot peppers, chopped

• 3 cups sugar

• 5 cups white vinegar

• 1/4 cup salt or pickling salt

Directions

Step 1: Combine the Vegetables
I chop all the cabbage, tomatoes, peppers, and onions, then toss them into a large pot.

Step 2: Cook the Chow Chow
I bring everything to a simmer and let it cook for 20–25 minutes, stirring occasionally. The goal is tender but still slightly crisp vegetables.

Step 3: Jar the Mixture
Once the mixture cools slightly, I ladle it into sterilized pint jars. This recipe yields around 8–9 pints, which is perfect for sharing or storing.

Servings and Timing

Yield: About 8–9 pints
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Colorful Twist: I use a mix of red and green tomatoes and multi-colored bell peppers for a prettier jar.

• Extra Heat: I add an extra hot pepper or a dash of chili flakes when I want a bigger kick.

• Lower Sugar Option: I’ve tried this with less sugar, and it’s still tasty—just a bit more vinegar-forward.

• Sweeter Version: A little apple cider vinegar in place of white vinegar gives a rounder, slightly sweet tang.

• Spice Blend: A pinch of mustard seed or celery seed adds a fun extra layer of flavor.

Storage/Reheating

Storing
After cooling and sealing the jars, I store them in a cool, dark place. Unopened, they last up to a year. Once opened, I refrigerate and use within 2 months.

Freezing
While I usually jar my chow chow, it can be frozen in airtight containers if needed. Just thaw in the fridge before serving.

Reheating
This relish is meant to be served cold or at room temperature—I don’t reheat it, just scoop and serve.

FAQs

What is chow chow traditionally served with?

I like it best with Southern staples like pinto beans, cornbread, or pulled pork, but it’s amazing on hot dogs, burgers, or even eggs.

Can I reduce the sugar in this recipe?

Yes, I’ve cut it down to 2 cups before with no problems. The vinegar keeps it preserved, and it just ends up more tangy than sweet.

How spicy is this recipe?

It’s got a little kick, but nothing overpowering. I adjust the hot peppers depending on who I’m serving it to.

Do I need to use pickling salt?

Pickling salt helps avoid cloudiness in the jars, but regular salt works if that’s what I have. I just make sure it’s non-iodized.

Can I water-bath can this recipe?

Absolutely. After jarring, I process the sealed jars in a boiling water bath for 10 minutes to ensure shelf stability.

Conclusion

Zesty Chow Chow is the kind of old-school recipe I love coming back to—it’s simple, bold, and makes the most of fresh veggies. Whether I’m topping off a plate of BBQ or just want to add color and crunch to my lunch, having a few jars of this relish in the pantry makes me feel prepared and inspired. If I’ve never made homemade condiments before, this is a great place to start.

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