Chow chow is a tangy, spicy, and slightly sweet relish that’s become a staple in Southern kitchens. Whether it’s added to beans, served with fried chicken, or enjoyed as a condiment on a burger, this versatile dish packs a flavorful punch. In this blog post, we’ll share a detailed chow chow mixture recipe, along with canning tips to preserve this delicious Southern classic. If you’re new to chow chow or just looking to perfect your recipe, this post will guide you every step of the way!
What is Chow Chow?
Chow chow is a pickled vegetable relish that originated in the Southern United States. It’s typically made with a mixture of vegetables such as cabbage, bell peppers, onions, and sometimes beans or cauliflower. The vegetables are pickled in a vinegar-based brine, flavored with spices like mustard seeds, turmeric, and chili flakes, creating a combination of sweet, sour, and spicy notes.
It’s known for its versatility: you can add it to sandwiches, top it on meats, or enjoy it as a side dish. Over the years, there have been various versions of chow chow depending on regional preferences and family traditions.
In this post, we’ll cover the ingredients, the step-by-step preparation process, some tips and variations, and even how to can your chow chow for long-term storage.
Chow Chow Mixture Recipe Ingredients
Before diving into the step-by-step process, let’s start by listing the key ingredients for this flavorful mixture.
Key Ingredients for Chow Chow Mixture
| Ingredient | Amount | Purpose |
|---|---|---|
| Cabbage | 1 medium head | Base vegetable, adds crunch |
| Bell peppers (red & green) | 2 each | Adds sweetness and color |
| Onions | 2 medium | Provides flavor and a bit of sharpness |
| Green beans | 1 cup | Adds a crunchy texture (optional) |
| Cauliflower | 1 cup | Adds mild flavor and texture (optional) |
| Apple cider vinegar | 2 cups | Acidic base to preserve the mixture |
| Granulated sugar | 1 cup | Balances the acidity of the vinegar |
| Salt | 1 tbsp | Enhances flavor and aids preservation |
| Mustard seeds | 1 tbsp | Adds warmth and a slight tang |
| Turmeric | 1 tsp | Gives a golden color and earthy flavor |
| Cloves | 4-5 whole | Adds aromatic spice |
| Chili flakes | 1 tsp | For a spicy kick (adjust to preference) |
These ingredients can be adjusted based on personal taste or the vegetables you have on hand. Some people like to add garlic, ginger, or even hot peppers for an extra layer of flavor, but the core ingredients will remain the same.
Optional Ingredients for Customization
- Carrots: Grated carrots add a touch of sweetness and extra color.
- Green tomatoes: In some regions, green tomatoes are used in chow chow for an extra tartness.
- Zucchini: This is another variation, providing a mild flavor to the mix.
- Celery: Adds a subtle earthy flavor and crunch.
Now that you’ve gathered all the necessary ingredients, let’s move on to the step-by-step process of making your chow chow mixture.
Step-by-Step Guide to Making Chow Chow Mixture
Making chow chow at home is easy and rewarding. It’s all about the right balance of vegetables, spices, and vinegar to create a pickled medley of flavors. Follow these steps, and you’ll have a batch of chow chow ready to enjoy.
Step 1: Prepare the Vegetables
Start by prepping the vegetables. The key to good chow chow is uniform cuts, so the vegetables pick up the brine evenly and maintain their crunch. Here’s how to prep each vegetable:
- Cabbage: Remove the outer leaves, cut it into quarters, and shred it finely.
- Bell peppers: Slice them into thin strips, then chop them into small pieces.
- Onions: Peel and finely chop the onions.
- Green beans (optional): Trim the ends and chop them into 1-inch pieces.
- Cauliflower (optional): Break it into small florets.
- Carrots (optional): Grate them finely if you want them to blend well with the other ingredients.
Step 2: Blanch the Vegetables
Blanching the vegetables helps to soften them slightly while maintaining their bright color and crunch. Here’s how to blanch the vegetables:
- Boil a pot of water. Prepare a large bowl with ice water on the side.
- Add the vegetables into the boiling water, starting with the cabbage and onions.
- Blanch for 2-3 minutes. Immediately transfer the vegetables into the ice water to stop the cooking process.
- Drain the vegetables well and set them aside in a large bowl.
Step 3: Prepare the Pickling Brine
The brine is where all the magic happens. It’s a simple mixture of vinegar, sugar, and spices. Here’s how to prepare it:
- In a large pot, combine apple cider vinegar, sugar, and salt. Stir until the sugar and salt dissolve.
- Add your spices: mustard seeds, turmeric, cloves, and chili flakes. Bring the mixture to a boil.
- Reduce the heat and let the brine simmer for about 10 minutes, allowing the spices to infuse the liquid.
Step 4: Combine Vegetables and Brine
Now that the vegetables are prepped and the brine is ready, it’s time to combine them:
- Add the blanched vegetables to the pot with the brine.
- Stir gently to ensure the vegetables are evenly coated with the pickling liquid.
- Let the mixture simmer for another 5-7 minutes, just enough to allow the vegetables to soak in the brine.
Step 5: Canning the Chow Chow
To preserve your chow chow mixture, you’ll need to can it properly. Follow these steps to safely store your chow chow for long-term enjoyment:
- Sterilize the jars: Place your mason jars and lids in a pot of boiling water for 10 minutes.
- Use a ladle to fill the jars with the hot chow chow mixture, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean cloth to ensure there’s no food residue.
- Place the sterilized lids on the jars and seal them tightly.
- Process the jars: Place the sealed jars in a boiling water bath for 10 minutes. This ensures they’re sealed properly and will stay fresh for months.
Once the jars are cool, store them in a cool, dark place. Your chow chow will be ready to enjoy after about 2 weeks, but the flavors improve with time.
Tips for Perfect Chow Chow Relish
Adjusting Flavor
One of the great things about chow chow is that it’s highly customizable. Here are a few ways to adjust the flavor to suit your preferences:
- Spicy Chow Chow: Add more chili flakes or even hot peppers like jalapeños for an extra kick.
- Sweeter Chow Chow: Increase the amount of sugar to create a sweeter version.
- Tangier Chow Chow: Experiment with different types of vinegar. Some people use a mixture of white vinegar and apple cider vinegar for a more complex flavor.
- Herbaceous Flavor: Add garlic or fresh dill for a more herb-forward flavor.
Canning Tips
- Always sterilize your jars and lids before canning to avoid contamination.
- Make sure your jars are tightly sealed to maintain freshness.
- Label your jars with the date you made the chow chow so you can track its shelf life.
- Store your canned chow chow in a cool, dark place away from direct sunlight to keep the flavors intact.
Health Benefits of Chow Chow Relish
Chow chow isn’t just a tasty condiment—it’s also packed with nutritional benefits. Here are a few reasons why chow chow is a great addition to your diet:
Packed with Nutrients
Since chow chow is made primarily with vegetables, it’s an excellent source of vitamins like vitamin C from bell peppers and cabbage, and fiber from the variety of vegetables used. Additionally, pickling the vegetables helps preserve their nutrients.
Promotes Gut Health
Many of the vegetables in chow chow are fermented during the pickling process. This makes chow chow a good source of probiotics, which can improve digestion and support gut health.
Low-Calorie Condiment
Chow chow is a low-calorie relish that can add a burst of flavor to your meals without significantly increasing your calorie intake. It’s a great alternative to heavier condiments like mayo or ketchup.
Common Chow Chow Variations
While the traditional recipe is made with cabbage, peppers, and onions, there are many regional and personal variations. Here are a few common ones:
Sweet vs. Spicy
Depending on your preference, you can make chow chow either sweet or spicy. If you prefer a sweeter version, increase the amount of sugar. If you like a hotter relish, add more chili flakes or use spicy peppers like jalapeños.
Regional Differences
In some Southern regions, chow chow may include green tomatoes for a tangier flavor, or green beans for extra texture. In other regions, mustard might be added to the brine to give it a mustardy kick.
Frequently Asked Questions (FAQ)
How Long Can Chow Chow Be Stored?
Properly canned chow chow can be stored for up to 1 year in a cool, dark place. After opening, store it in the refrigerator and consume within 2-3 weeks.
Can I Freeze Chow Chow?
Freezing chow chow is not recommended because it can affect the texture of the vegetables, making them mushy once thawed.
What Vegetables Can I Substitute in a Chow Chow Recipe?
You can substitute or add any crunchy vegetables like carrots, green tomatoes, or even zucchini. Just make sure to keep the balance of acid, sugar, and salt right.
Can I Make Vegan Chow Chow?
Yes, chow chow is naturally vegan! Just be sure to use plant-based ingredients in your brine and avoid any non-vegan additives.
Can I Make Chow Chow Without Vinegar?
Vinegar is essential for both flavor and preservation, but you can experiment with different types of vinegar like balsamic or red wine vinegar for a unique twist.
Conclusion
Chow chow is a delicious, versatile relish that brings a burst of flavor to nearly any dish. Whether you’re using it to complement fried chicken, jazz up a sandwich, or add a tangy kick to beans, it’s an essential Southern condiment. This chow chow mixture recipe is simple, customizable, and perfect for canning. By following the steps outlined above, you can enjoy homemade chow chow for months to come!
So, what are you waiting for? Gather your ingredients and start making your own batch of homemade chow chow today!
