Appalachian chow chow is a sweet-tart chopped-vegetable relish associated with the Appalachian region of the United States, commonly made with green tomatoes, cabbage, peppers, and vinegar. Family and regional versions vary, and this stovetop recipe makes a crisp, colorful refrigerator relish that is especially good alongside beans, pork, or sandwiches.
Ingredients
- 4 cups chopped green tomatoes (600 g), firm and unripe
- 4 cups finely chopped green cabbage (360 g), from about half a small head
- 2 cups chopped green bell pepper (300 g), about 2 medium peppers
- 1 cup chopped red bell pepper (150 g), about 1 medium pepper
- 1½ cups chopped yellow or white onion (225 g), about 1 large onion
- ¼ cup pickling salt (72 g), for drawing moisture from the vegetables
- 3 cups distilled white vinegar with 5% acidity (720 ml)
- 1½ cups granulated sugar (300 g)
- 1 tablespoon yellow mustard seeds (9 g)
- 1 teaspoon celery seeds (2 g)
- 1 teaspoon ground turmeric (3 g)
- ½ teaspoon freshly ground black pepper (1 g)
- ¼ teaspoon red pepper flakes (0.5 g), optional
Instructions
- Chop the vegetables. Cut the tomatoes, cabbage, peppers, and onion into small, even pieces, roughly ¼ inch (6 mm). A consistent chop helps the vegetables soften evenly while leaving the finished relish pleasantly textured. Measure the vegetables after chopping; a little variation in their size is fine, but keep the combined amount close to the listed quantities.
- Salt and rest. Put the chopped vegetables in a large nonreactive bowl and toss them with the pickling salt until it is distributed throughout. Cover and refrigerate for 1 hour. This draws out some excess moisture and seasons the vegetables; it is a short brining step, not a room-temperature rest.
- Drain and rinse. Tip the vegetables into a colander and let them drain for about 5 minutes. Rinse thoroughly under cold running water to remove excess salt, then drain again for 10 minutes. Shake the colander gently once or twice. The vegetables should be damp but not dripping; do not squeeze them hard, as that can make the finished relish limp.
- Make the spiced vinegar. In a large stainless-steel or other nonreactive saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and optional red pepper flakes. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Avoid aluminum or bare cast iron, which can react with the acidic vinegar and affect the flavor.
- Simmer the vegetables. Stir the drained vegetables into the boiling vinegar mixture. Return it to a gentle boil, then lower the heat and simmer uncovered for 20 to 25 minutes, stirring every few minutes. The vegetables should become tender but retain some bite, and the liquid should look slightly syrupy. If the mixture seems dry before the vegetables are tender, lower the heat and stir more often rather than adding water, which would dilute the vinegar balance.
- Cool and chill. Take the pan off the heat and let the relish cool for about 30 minutes, stirring once or twice. Transfer it to clean, covered food-storage containers and refrigerate within 2 hours of cooking. Chill for at least 2 hours before serving so the vegetables take on the spiced, tangy flavor. The relish will taste more blended the next day.
Tips
- Choose firm, unripe tomatoes. Green tomatoes hold their shape better than ripe tomatoes during simmering. If you cannot find them, use firm green or pale tomatoes; ripe red tomatoes can work, but they will make the relish softer and sweeter.
- Keep the vinegar amount as written. The vinegar gives the relish its characteristic sharpness and is important to its flavor. Use distilled white vinegar labeled 5% acidity for a clean taste. Apple cider vinegar can substitute in the same amount, but it gives the relish a fruitier, darker flavor; do not replace vinegar with water or reduce it substantially.
- Adjust sweetness carefully. The listed sugar balances the vinegar rather than making the relish taste like jam. You can reduce it to 1 cup (200 g) for a sharper result. Add less only if you already know you prefer a very tart relish, and avoid adding extra sugar until the vegetables have simmered and you have tasted the mixture.
- Do not skip rinsing the salted vegetables. Pickling salt draws out moisture, but leaving all of it in can make the finished relish unpleasantly salty. Rinse well, drain thoroughly, and taste a cooled spoonful before serving; the flavors become less sharp after chilling.
Serving Suggestions
Serve chow chow cold or cool, with a slotted spoon if you want to leave some of the seasoned liquid behind. A spoonful is a classic counterpoint to Appalachian-style meals of pinto beans, cornbread, greens, or cooked potatoes. It also works with pulled pork, sausages, roast chicken, ham, and other rich or simply seasoned meats, where its vinegar tang cuts through the savory flavors.
For everyday meals, spoon it onto hot dogs, burgers, or grilled cheese, or fold a little into tuna or egg salad for a bright, crunchy note. It can be served as part of a relish tray with crackers and sliced cheese, or alongside sandwiches instead of ordinary pickle relish. Start with a tablespoon per serving: the flavor is assertive, and diners can add more to taste. Drain the relish lightly for sandwiches, but keep a little of the liquid when serving it with beans or potatoes so it can mingle with the food.
Variations
Chow chow is not one fixed formula, so adjust the vegetable mix to suit what is available while keeping the brine proportions in mind. For a milder, cabbage-forward batch, replace up to 1 cup (90 g) of cabbage with finely chopped cauliflower. For more color, use additional red bell pepper in place of some green pepper; the flavor will be slightly sweeter. If you have extra firm green tomatoes, use them for part of the cabbage, but keep the total chopped vegetables close to the recipe amount.
For a warmer spice profile, add ½ teaspoon (1 g) of ground mustard or a small pinch of ground cloves to the vinegar. For more heat, increase the red pepper flakes gradually or use one finely chopped jalapeño in place of some bell pepper. Yellow mustard seeds are the common choice here; brown mustard seeds are a practical substitute, though they give a sharper, more pungent bite. If celery seed is difficult to find, omit it rather than substituting celery salt, which adds extra salt and can throw off the seasoning.
Some versions are sweeter, some hotter, and some use a different balance of tomatoes, cabbage, and peppers. This recipe is a refrigerated, stovetop version designed for eating soon; changing the ingredients or vinegar proportions does not make it suitable for shelf storage.
Storage and Reheating
Transfer the cooled relish to clean, covered food-storage containers and refrigerate it within 2 hours of cooking. Keep it at 40°F (4°C) or below and use it within 3 to 4 days for the most cautious leftover-storage window. Always use a clean spoon to serve it, and discard the batch if it has been left out for more than 2 hours, or if you notice mold, an unusual odor, or other signs of spoilage. This recipe is not a shelf-stable preserve: keep it refrigerated, and do not store it at room temperature.
Chow chow is usually served chilled, so reheating is not necessary. If you prefer it warm, heat only the portion you plan to eat in a small saucepan, stirring until evenly hot; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Do not repeatedly warm and cool the full batch. For longer storage, freeze the relish in freezer-safe containers, leaving a little room for expansion, for up to 2 months. Thaw it in the refrigerator; the vegetables may be softer after freezing, but the flavor remains useful for beans, sandwiches, and cooked dishes.
Frequently Asked Questions
What does chow chow taste like?
It is tangy from vinegar, lightly sweet from sugar, and savory from the vegetables and spices. Green tomatoes and cabbage give it a fresh, slightly crisp character, while mustard seed, celery seed, and turmeric add a gently spiced finish. The exact balance varies between recipes, so this version aims for a noticeable sweet-sour flavor without tasting like candy.
Can I make Appalachian chow chow without green tomatoes?
Yes. Replace them with an equal volume of firm, unripe pale tomatoes if available, or use extra cabbage and bell pepper. The relish will still be flavorful, though it will lose some of the distinctive tartness and firm texture green tomatoes contribute. Avoid very ripe tomatoes, which soften quickly in the simmering brine.
Can I use table salt instead of pickling salt?
Pickling salt dissolves cleanly and has no anti-caking additives, which is why it is convenient for this recipe. If using fine table salt, measure by weight if possible: use 72 g rather than assuming the same volume, since salt crystals vary in density. Rinse the vegetables thoroughly either way; the salt is used to draw out moisture and most is washed away.
Why does the relish need to chill before serving?
The short chill allows the vinegar and spices to season the vegetables more evenly, and the flavor is usually more rounded after several hours. It also gives the relish time to become properly cold for serving. Two hours is the minimum used for this recipe; overnight chilling is fine as long as the covered container stays refrigerated.
Can I make this recipe shelf-stable by putting it in jars?
No. This recipe is written and proportioned as a refrigerator relish, not as a tested canning formula. Store it in covered containers in the refrigerator or freeze it for longer storage; do not leave it at room temperature or treat it as a pantry preserve.
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