Introduction
Chow chow recipe is a favorite Southern relish known for its mix of tart, sweet, crunchy, and spicy tastes. It’s a classic dish that celebrates the end of the harvest season. It’s made with leftover garden veggies like green tomatoes, cabbage, onions, and bell peppers.
The chow chow is pickled in a brine of vinegar, sugar, salt, and spices. These spices include mustard seed, celery seed, and turmeric. This mix creates a condiment that adds a special flavor to any meal.
Key Takeaways:
- Authentic Southern chow chow recipe made with fresh, seasonal vegetables
- Combines tart, sweet, crunchy, and spicy flavors for a unique taste
- Versatile condiment that can enhance a variety of Southern dishes
- Recipe yields 8 pints of relish with a preparation time of around 20 minutes
- Proper canning and storage can preserve the relish for up to a year
What is Southern Chow Chow: A Heritage Condiment
Chow chow is a favorite in the South, a pickled relish with deep roots in the area’s food history. Its origins are unclear, with some saying Chinese railroad workers or French Acadians brought it. But its fame comes from turning garden leftovers into a tasty side dish.
Origins and Cultural Significance
The true start of chow chow relish is a mystery, but its lasting place in Southern kitchens shows its importance. Some think Chinese immigrants in the 19th century introduced it, with their own twist. Others say French Acadians, as it’s similar to Piccalilli. Either way, homemade chow chow is a key part of Southern cooking.
Traditional Uses in Southern Cuisine
In the South, southern chow chow is everywhere, adding flavor to many dishes. It’s on top of beans, collard greens, cornbread, and fried green tomatoes. Its tangy taste balances out rich flavors, making it a staple.
Regional Variations
Though chow chow ties the South together, different areas have their own twists. For example, Pennsylvania Dutch chow chow might have green beans and corn, while South Carolina’s might be spicier. These differences make the condiment even more interesting and loved.
“Chow chow is a summer-long celebration of the foodways and cultures of Southern Appalachia.”
Essential Ingredients for Chow Chow Recipe
Making a true Southern chow chow relish needs a mix of fresh, seasonal ingredients. It starts with crisp green tomatoes, crunchy cabbage, onions, and colorful bell peppers. The pickling brine is made with white vinegar or apple cider vinegar, sugar, salt, and spices like mustard seed and turmeric.
The secret to great flavor is mixing these ingredients well. Some recipes add spices like ginger and cinnamon for extra taste. It’s important to use pickling salt for the right texture and flavor.
| Ingredient | Quantity |
|---|---|
| Green tomatoes, chopped | 6 cups (5 unripe green tomatoes) |
| Cabbage, chopped | 10 cups |
| Onion, finely chopped | 4-5 cups (1 extra-large sweet onion) |
| Green bell pepper, seeded and chopped | 2 cups |
| Red bell pepper, seeded and chopped | 2 cups |
| Pickling salt | 1 1/2 tablespoons |
| Apple cider vinegar | 1 1/2 cups |
| White distilled vinegar | 1 1/2 cups |
| Granulated sugar | 3 cups |
| Prepared mustard | 1 tablespoon |
| Mustard seeds | 1 tablespoon |
| Celery seed | 2 teaspoons |
| Red pepper flakes | 2 teaspoons |
| Turmeric | 1 teaspoon |
| Allspice | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
This list of ingredients helps make a chow chow relish with the right flavors. The mix of green tomatoes, cabbage, onions, and bell peppers gives it a crunchy texture. This is what makes Southern chow chow so special.
Kitchen Tools and Equipment Needed
Making the perfect Southern chow chow relish needs the right tools and equipment. You’ll need to chop and grind veggies, and then can and store the relish safely. Here are the key items for a successful homemade chow chow.
Essential Canning Supplies
- Sterilized pint-size canning jars
- New canning lids and bands
- Canning funnel
- Jar lifter
- Bubble popper or bubble remover tool
- Water bath canner or large stockpot
Food Processing Equipment
To get the right texture for chow chow, you’ll need a food processor or hand-crank meat grinder. These tools help you chop the veggies like green tomatoes, cabbage, onions, bell peppers, and optional jalapeños evenly.
Storage Containers
After canning, store your chow chow in a cool, dark place. Glass jars are best because of the relish’s acidity. Pint jars are common, but half-pint jelly jars work too. Stored right, your chow chow preservation can last a year.
With these tools and supplies, you’re ready to make your own tasty canning chow chow. Let’s begin!
Preparing the Vegetables
Making a real chow chow recipe begins with the right veggie prep. It’s important to chop or grind the veggies finely. This makes sure they’re all the same size and taste great together.
Start by cutting the following into small, even pieces:
- 1 medium onion
- 1 cup of celery
- 1 cup of red bell pepper
- 1 cup of carrot
- 1 cup of fresh or frozen corn kernels
- 1 jalapeño pepper (optional)
After chopping, mix the veggies with 2 tablespoons of kosher salt. Let it sit overnight in a glass or porcelain bowl. This step gets rid of extra moisture, making your chow chow crunchier and tastier.
The next morning, rinse the veggies well with cold water and drain them. Now, they’re ready to mix with the pickling brine and spices. This will make your homemade chow chow perfect.
| Ingredient | Quantity |
|---|---|
| Onion | 1 medium |
| Celery | 1 cup |
| Red Bell Pepper | 1 cup |
| Carrot | 1 cup |
| Corn Kernels (fresh or frozen) | 1 cup |
| Jalapeño Pepper (optional) | 1 |
| Kosher Salt | 2 tablespoons |
The Perfect Pickling Brine Guide
Making the right pickling brine is crucial for a tasty chow chow recipe. The brine has vinegar, sugar, and spices in just the right mix. Learning how to make this liquid magic will bring out the best in this Southern classic.
Vinegar and Sugar Ratios
The classic chow chow brine uses 2 parts vinegar to 1 part sugar. Mix 4 cups of vinegar with 2 cups of water and 6 cups of sugar. This mix creates a perfect balance of tangy and sweet, enhancing the vegetables’ flavors.
Spice Blend Components
Mustard seed, celery seed, and turmeric are key spices for homemade chow chow brine. They add depth and a unique smell. Feel free to add ginger, cinnamon, or red pepper flakes to make it your own.
Seasoning Tips
Getting the sugar right is important for sweetness. Begin with the suggested amount and adjust to balance the vinegar’s tartness. This way, you can make a chow chow recipe that you love.
“The key to a truly exceptional chow chow lies in the perfect harmony of the pickling brine. By mastering the art of balancing acidity and sweetness, you can unlock the full potential of this beloved Southern condiment.”
Step-by-Step Canning Process
Preserving homemade chow chow through canning is a cherished tradition in the American South. It’s a simple process to keep your relish crunchy and tangy for months.
- Start by sterilizing your canning jars, lids, and bands. You can use a hot dishwasher cycle or boil them for 10 minutes.
- In a large pot, mix the chow chow and bring it to a boil. Then, lower the heat and simmer for 20 minutes, stirring now and then, until it thickens.
- Use a canning funnel to fill the hot chow chow into the sterilized jars. Leave a 1/2-inch headspace at the top.
- Wipe the jar rims with a clean, damp cloth. Then, put the lids on and screw the bands until they’re just tight enough to hold.
- Place the jars in a boiling water bath for 10 minutes. Adjust the time if you live at a high altitude. This step seals the jars and keeps the chow chow fresh longer.
- Take the jars out of the water bath and let them cool on a towel. You’ll hear the lids seal as they cool.
For a quicker option, skip the water bath and store the jars in the fridge. They’ll last up to 4 months. But, for a longer shelf life of 12-18 months, follow the full canning process.
The secret to chow chow preservation is keeping the temperature right and sealing the jars well. Follow these steps, and you’ll enjoy your homemade chow chow for months.
Storage and Shelf Life Tips
Properly canned chow chow is a tasty Southern staple that can last up to a year. Store sealed jars in a cool, dry place. This keeps the flavor and texture of your chow chow preservation relish just right.
If you open a jar of your homemade chow chow, refrigerate it. Use it within 4 months. Freezing can change the texture and consistency when thawed. Let the flavors blend and mature over a few days for the best taste.
| Preservation Method | Shelf Life |
|---|---|
| Properly Canned Chow Chow | Up to 1 Year |
| Opened Jar of Chow Chow | 4 Months (Refrigerated) |
| Frozen Chow Chow | Not Recommended |
Follow these tips for storing and shelf life to keep your homemade chow chow tasty for months. Enjoy the flavors of this Southern classic. Share the joy of chow chow preservation with your family and friends.
Serving Suggestions and Pairings
Chow chow is a classic Southern relish that pairs well with many dishes. It’s a vibrant and tangy condiment that can make traditional Southern favorites even better.
Traditional Southern Accompaniments
Serve chow chow with classic dishes like black-eyed peas, white beans, or crowder peas. Its tangy and crunchy texture goes well with the rich flavors of these legumes. It’s also great on leftover collard greens, adding a burst of flavor.
Modern Serving Ideas
- Mix chow chow into creamy cream cheese for a quick and flavorful dip.
- Use chow chow as a garnish for deviled eggs, adding a vibrant pop of color and texture.
- Incorporate chow chow into your favorite sandwich or burger recipes, elevating the overall experience.
Recipe Variations
While the traditional chow chow recipe is loved, you can also get creative. Try adding corn, garlic, or hot peppers to make it your own. This way, you can adjust the flavor and heat to your liking.
Chow chow is a quintessential Southern condiment that can enhance many dishes. It’s a great way to add flavor and creativity to your cooking. So, get creative and enjoy this heritage recipe!
Conclusion
The Southern chow chow recipe highlights the rich history and versatility of this favorite condiment. It comes from China but is now a staple in the American South. Homemade chow chow shows the creativity and cooking traditions of past generations.
It can be canned for later or made quickly as a fridge relish. This tangy, sweet, and slightly spicy chow chow recipe is essential in any Southern kitchen.
Making chow chow lets you use fresh, seasonal ingredients and tailor the flavors to your liking. It’s a way to feel proud and accomplished. This tradition keeps the flavors of late summer alive and brings people together, sharing in the joy of making something delicious.
Starting your own chow chow recipe journey is a chance to honor the past and add your own twist. Enjoy the flavors of the South and the flexibility of this classic southern chow chow in many dishes. Bon appétit!
FAQ
What is chow chow made of?
Chow chow is a Southern relish made from green tomatoes, cabbage, onions, and bell peppers. It’s tangy, sweet, and sometimes spicy. It’s pickled in vinegar, sugar, and spices.
What are the typical ingredients in chow chow?
Chow chow usually has green tomatoes, cabbage, onions, and bell peppers. These are pickled in vinegar, sugar, salt, and spices like mustard seed and turmeric.
Where does chow chow come from?
Chow chow’s origins are unclear, with theories from Chinese railroad workers to French Acadians. Its popularity in the South comes from preserving garden excess.
How is chow chow used in Southern cuisine?
Chow chow is great on beans, hot dogs, and collard greens. It adds a unique flavor to any dish, making it versatile.
Are there any regional variations of chow chow?
Yes, like the Pennsylvania Dutch version with green beans and corn. The British have Piccalilli, similar to chow chow.
What equipment is needed to make chow chow?
You’ll need a food processor, a large colander, and a stockpot for cooking. For canning, use sterilized jars, lids, and a water bath canner.
How do you prepare the vegetables for chow chow?
Chop the veggies and mix with salt overnight. This draws out moisture. Rinse and drain them before adding the pickling mix.
What is the perfect pickling brine for chow chow?
The brine is a 2:1 vinegar to sugar mix. Mustard seed, celery seed, and turmeric are key. You can add ginger, cinnamon, or red pepper flakes for extra flavor.
How do you can chow chow for long-term storage?
Boil the veggie and brine mix, then simmer for 10 minutes. Ladle it into jars, seal, and process in boiling water for 10 minutes.
How long can canned chow chow be stored?
Canned chow chow lasts up to a year in a cool, dry place. Once opened, keep it refrigerated and use within 4 months.