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If you’re looking for a tangy, crunchy condiment to elevate your favorite savory dishes, this chow chow relish is a must-try. Made with green tomatoes, bell peppers, onions, and cabbage, it’s a bright, zesty mix that adds a bold bite to anything from hot dogs to grilled meats. The blend of vinegar, sugar and spices gives it that classic Southern flavor. This homemade relish is easy to prepare and keeps well, making it a great fridge staple.
Chow chow relish is a tangy, crunchy mix of fresh veggies, namely green tomatoes, cabbage and peppers. It’s perfect for topping meats, sandwiches and much more.
You might also like pickled cauliflower, Italian pickled veggies, brisket with pickled red onions, corn relish, and zucchini relish.
Why You’ll Love It
Bold flavor: The mix of vinegar, sugar and spices makes each bite pop and you’ll love the fresh garden taste of the fresh chopped vegetables.
Versatile: Great with hot dogs, burgers, fish or sandwiches.
Suitable for various diets: It’s free from gluten and dairy, and is vegetarian and vegan-friendly too.
Customizable: Add heat, spice or swap in your favorite vegetables.
Easy prep: The food processor does most of the work.
Make ahead: Tastes even better after a day or so in the fridge.
Old-Fashioned Chow Chow Relish Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Green tomatoes: Firm and tangy, they give the relish its signature bite.
White onions: Add sweetness and a bit of sharpness to balance the vinegar.
Yellow, red and green peppers: Provide crunch, color and mild sweetness.
Green cabbage: Adds body and crunch to the mix.
Salt: Draws out moisture and seasons the vegetables. You can use kosher salt, coarse salt or pickling salt.
White vinegar: Brings sharp acidity and preserves the relish.
Granulated sugar: Balances out the tang with subtle sweetness.
Mustard seed: Adds texture and mild spice.
Celery seed: Brings warm, aromatic flavor to round out the mix.
How to Make Chow Chow Relish
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Chop the vegetables: Roughly chop tomatoes, onions, peppers and cabbage.
Process in batches: Pulse in a food processor to a relish-like consistency.
Salt and chill: Mix in kosher salt, cover and refrigerate this vegetable mixture for several hours.
Rinse and drain: Remove excess salt and moisture before cooking.
Simmer with vinegar and spices: Add vinegar, sugar, mustard seed and celery seed, then simmer until fragrant.
Jar the pickle relish: Spoon into clean mason jars (these are perfect!) Let the hot jars cool to room temperature and then refrigerate.
Substitutions and Variations
Swap cabbage for carrots: Adds sweetness and crunch.
Use apple cider vinegar: For a softer, fruity tang.
Add turmeric or mustard: Boosts color and adds earthy flavor.
Make it spicy: Add a diced jalapeño and/or red pepper flakes to the mix for a spicy relish.
Different peppers: Green bell peppers and red bell peppers are great in chow chow relish, but you can use any combination. I used green, red and yellow in mine. You could also add hot peppers.
Other veggies: Try green beans or jalapeno peppers. You could also swap the green tomatoes for red tomatoes, but the color and texture will change. Red tomatoes are sweeter and produce more water. Green tomatoes are firmer and will provide the traditional chow chow flavor and texture you’re trying to achieve.
Serving Suggestions
On a charcuterie board: Enjoy pickled green beans, pickled carrots and pickled banana peppers, along with marinated mozzarella balls, cold meats and baguette slices, plus chow chow relish, and you have a delicious shareable appetizer spread.
With brats or hot dogs: It pairs well with brats in beer and hot dogs.
As an topping: Spread it on cream cheese topped rosemary cheddar crackers or add some to rotisserie chicken sandwiches.
How to Store Homemade Chow Chow Relish
Store: Chow chow relish keeps well in the refrigerator for up to 3 months.
Freeze: I don’t recommend freezing this.
Top Tips
Don’t overprocess the veggies: Keep some texture for the best mouthfeel. Overprocessing will release a lot of liquid from the tomatoes and make the relish soupy.
Chill with salt long enough: This helps draw out moisture and intensify flavor. Chill for 4 hours or more.
Use a colander for draining: It helps keep the texture crisp. A large fine mesh sieve would work too.
Store in airtight jars: Keeps the relish fresh for weeks.
Taste before jarring: Adjust sugar, vinegar or salt to your preference.
Southern Chow Chow Relish FAQs
Yes, just use sterilized canning jars and follow safe water-bath canning guidelines.
No, just wash them well and remove any rough spots or stems.
You can reduce it, but some sugar helps balance the acidity.
Green Tomato Chow Chow Recipe
Chow Chow Relish
Equipment
- 3 Mason Jars Pint-Sized with Lids
- Dutch Oven or Large Pot
- Funnel Optional
Ingredients
- 3 green tomatoes, large
- 2 white onions, small
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 Cups green cabbage, shredded
- ½ cup kosher salt
- 2 Cups distilled vinegar
- 1 Cup granulated sugar
- 2 Teaspoons mustard seed
- 1 Teaspoon celery seed
Instructions
- Roughly chop tomatoes, onions and bell peppers. Set aside.
- Place chopped vegetables and shredded cabbage into a food processor. You’ll need to work in batches here.
- Process the first batch until the vegetables resemble a relish like hot dog relish. Don’t overprocess. Pour into a large mixing bowl.
- Repeat steps until all is processed and transferred to mixing bowl.
- Add salt to the bowl with vegetables. Stir well to combine, cover and refrigerate for at least 4 hours or overnight.
- Drain the mixture and lightly rinse thoroughly. Drain well again.
- Place vegetable mixture into a large pot or Dutch oven.
- Add vinegar, sugar, mustard seed, and celery seed. Stir to combine.
- Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally.
- Remove from heat and carefully ladle the mixture into clean pint-sized mason jars. Allow to cool to room temperature before storing covered in the refrigerator.
Notes
Chill with salt long enough: This helps draw out moisture and intensify flavor. Chill for 4 hours or more.
Use a colander for draining: It helps keep the texture crisp. A large fine mesh sieve would work too.
Store in airtight jars: Keeps the relish fresh for weeks.
Taste before jarring: Adjust sugar, vinegar or salt to your preference.
Nutrition
This chow chow recipe delivers a perfect balance of tangy, sweet and crunchy with every bite. Whether you’re topping bratwurst, grilled chicken or even stirring it into a potato salad, this Southern relish adds bright flavor and a satisfying texture. With easy prep and simple ingredients, it’s a great way to use up summer produce or add interest to everyday meals. Make a batch, keep it chilled and enjoy this classic condiment whenever your dish needs a little something extra.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
