Green Tomatoes Chow Chow: A Tangy Southern Relish

Green tomato chow chow is a tangy, gently sweet Southern-style relish made with firm unripe tomatoes, cabbage, peppers, and a vinegar-spice brine. This refrigerator version is easy to spoon onto beans, sandwiches, and grilled foods; family and regional recipes vary in their vegetables, sweetness, and heat.

Ingredients

2 lb firm green tomatoes, cored and finely chopped (900 g)
1 small green cabbage, cored and finely chopped, about 1 lb (450 g)
1 medium yellow onion, finely chopped, about 8 oz (225 g)
1 medium green bell pepper, seeded and finely chopped, about 6 oz (170 g)
1 medium red bell pepper, seeded and finely chopped, about 6 oz (170 g)
2 tbsp kosher salt (about 18 g; use 1 tbsp table salt, about 18 g, if that is what you have)
2 cups distilled white vinegar labeled 5% acidity (475 ml)
1 cup granulated sugar (200 g)
1 tbsp yellow mustard seeds (10 g)
1 tsp celery seeds (2 g)
1 tsp ground turmeric (3 g)
½ tsp crushed red pepper flakes (about 1 g), or more to taste
½ tsp freshly ground black pepper (1 g)

Instructions

Chop the tomatoes, cabbage, onion, and peppers into small, even pieces, about ¼ inch (6 mm). A food processor can speed this up, but pulse in batches and stop before the vegetables become mushy.
Put the chopped vegetables in a large nonreactive bowl and sprinkle with the salt. Toss thoroughly, cover, and refrigerate for 1 hour. This draws out excess moisture and seasons the vegetables.
Set a colander over the sink and drain the vegetables. Rinse briefly under cold running water to remove excess salt, then drain well. Press gently with clean hands or the back of a spoon; do not squeeze them dry.
In a large stainless-steel or other nonreactive saucepan, stir together the vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and black pepper. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add the drained vegetables. Return the mixture to a boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, stirring often, until the vegetables are tender but still retain some texture and the liquid has reduced slightly. Do not cook it down until dry; the relish should remain moist.
Take the pan off the heat and let the chow chow cool for about 30 minutes. Spoon it into clean containers, cover, and refrigerate. For best flavor, chill for at least 1 hour before serving. This is a refrigerator relish, not a shelf-stable canning recipe.

Tips

Choose firm tomatoes. Use genuinely unripe, hard green tomatoes rather than ripe green heirloom tomatoes, which are softer and can turn mushy during cooking. Discard any bruised or spoiled produce.
Keep the vinegar amount and strength as written. Use vinegar labeled 5% acidity; do not reduce it or substitute a weaker homemade vinegar. The balance gives the relish its characteristic tartness and helps it keep refrigerated.
Adjust the texture with your knife. Uniform small pieces cook evenly and are easier to serve. If using a processor, pulse instead of running it continuously, and drain the salted vegetables well so the finished relish is not watery.
Use a nonreactive pan. Stainless steel or an enamel-coated saucepan is suitable. Avoid unlined aluminum or copper, which can react with the vinegar and affect flavor.

Serving Suggestions

Serve chow chow cold or at cool room temperature as a bright condiment. A spoonful is especially good with black-eyed peas, pinto beans, field peas, or other simple bowls of beans and rice. Try it alongside pulled pork, sausages, roast chicken, or grilled vegetables, or add it to a ham or cheese sandwich for a crisp, tart contrast.

For a simple appetizer, drain a little relish and spoon it over cream cheese or a mild fresh cheese, then serve with crackers. If you want it less sharp on a sandwich, let the relish drain briefly before adding it; that keeps the bread from getting soggy.

Variations

For a hotter relish, increase the red pepper flakes to 1 teaspoon (about 2 g), or add one finely chopped jalapeño with the other vegetables. Wear gloves when handling hot peppers and avoid touching your eyes. For a milder, sweeter style, reduce the flakes and add up to 2 tablespoons (25 g) more sugar, keeping the vinegar unchanged.

You can replace the red bell pepper with another green bell pepper for a less colorful, more traditional-looking mix. Some versions include finely chopped carrots or celery; replace up to 1 cup (about 110 g) of the cabbage with either, keeping the total vegetable quantity roughly the same. If you cannot find green tomatoes, firm tomatillos can work, but they bring a more pronounced tart, citrusy flavor and a somewhat different texture.

Storage and Reheating

Transfer the relish to clean, covered containers and refrigerate it within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or below and use within 1 week for best quality. Always use a clean spoon, and discard the relish if it develops mold, an unusual odor, or other signs of spoilage.

Serve it chilled; reheating is not needed. Do not store this recipe at room temperature or treat it as shelf-stable canned chow chow. For longer storage, freeze in a freezer-safe container for up to 2 months, leaving a little space for expansion. Thaw in the refrigerator; the vegetables may be softer after freezing.

Frequently Asked Questions

What are green tomatoes?
In this recipe, they are unripe tomatoes picked while still firm and green, not necessarily green-skinned varieties that are ripe. Their firmer flesh holds its shape during the brining and simmering steps.

Is chow chow the same as piccalilli?
They are both chopped, vinegary vegetable relishes, and the names can overlap in some regions. Recipes differ: chow chow commonly features green tomatoes and cabbage, while piccalilli often has a different vegetable mix and seasoning. There is no single formula shared by every household or region.

Can I skip salting the vegetables?
You can, but the relish may release more liquid as it cooks and taste less evenly seasoned. The hour-long salt rest helps draw out moisture; rinse briefly and drain well so the finished relish is not overly salty.

Can I make this without cabbage?
Yes. Replace it with an equal amount of finely chopped green tomatoes, or use a mixture of tomatoes and bell pepper. The result will be less cabbage-forward and may have a slightly different texture, so keep the vegetable pieces small and cook until tender.

Why is my chow chow watery?
The vegetables may not have drained well after salting, or the relish may need a few more minutes at a steady simmer. Cook uncovered and stir often, stopping while the vegetables are still distinct and the relish remains moist rather than reducing it to a thick paste.

Can I can this recipe for pantry storage?
No. This version is written for refrigeration and has not been validated as a shelf-stable canning formula. Keep it refrigerated or freeze it; do not process it in a water bath or pressure canner.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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