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This Southern green tomato relish—also known as chow chow—is a popular condiment that you’ll find on tables across the South. It’s fabulous on hot dogs and burgers, and many people love it with their pinto beans and black-eyed peas—along with cornbread, of course!
This batch-size recipe makes 8 to 9 pints, making it perfect for canning, gifting, or stocking up for the year. The mixture is straightforward, with vegetables ground or finely chopped, salted, rinsed, and simmered in a seasoned vinegar syrup before being ladled into jars and processed. If you enjoy bright, flavorful pantry staples that bring zest to everyday meals, this is a must for your canning rotation.
This version relies more on the green tomatoes, cabbage, and peppers for flavor than a multitude of spices, but feel free to add some minced hot red pepper or about 1/2 to 1 teaspoon of crushed red pepper flakes if you like a hotter relish.
What You’ll Like About This Dish
Perfect for end-of-season produce. A great way to use up firm green tomatoes and leftover garden vegetables.
Classic Southern flavor. Sweet, tangy, colorful, and well balanced with spices.
Ideal for canning. Makes a generous batch that stores well for months.
Versatile condiment. Pairs with beans, meats, sandwiches, vegetables, and more.
Ingredient Notes
- Green tomatoes: Firm, underripe tomatoes work best and help the relish keep its texture.
- Cabbage: Adds bulk and mild sweetness. A medium head usually yields about 1 quart ground.
- Onions: Yellow or sweet onions balance the sharper vegetables.
- Bell peppers: Use a mix of colors for flavor and brightness; green peppers add sharpness.
- Pickling salt: Draws moisture from the vegetables without leaving a metallic taste.
- Apple cider vinegar: Provides acidity and the classic chow chow flavor profile.
- Sugar: Creates the signature sweet-tangy balance.
- Celery seed: Adds warmth and a subtle earthy spice.
- Turmeric: Gives the relish a golden color and mild flavor.
Steps to Make Homemade Green Tomato Relish
- Combine the ground vegetables with salt and let them stand to draw out moisture.
- Drain and rinse the mixture, then transfer everything to a nonreactive pot.
- Add the vinegar, sugar, spices, and water, and bring the mixture to a simmer.
- Cook until the vegetables are softened and the mixture is flavorful.
- Prepare jars, lids, and a boiling-water canner.
- Pack the hot relish into jars, wipe rims, and secure the lids.
- Process the jars in boiling water according to recommended times.
Tips
- Use a food grinder or food processor for a consistent, even texture.
- PULSE in the processor—do not over-process or the vegetables become too soft.
- Choose stainless steel or enamel-lined pots for the best flavor results.
- Allow jars to cool without touching or tilting so the seals form properly.
Recipe Variations
- Spicier version Add jalapeño, serrano, or crushed red pepper flakes.
- Sweeter relish Increase the sugar slightly for a more old-fashioned sweet chow chow.
- Mustard-style mix Add ground mustard or a spoonful of prepared mustard for extra tang.
- Green pepper version Use all green bell peppers for the sharpest, most traditional flavor.
- Vinegar blend Replace some apple cider vinegar with white vinegar for brighter acidity.
Serving Suggestions
- Serve with pinto beans or black-eyed peas.
- Add to hot dogs, sausages, or burgers.
- Spoon over greens such as collards or turnip greens.
- Use as a sandwich spread or mix into chicken salad.
How to Store
Canned jars: Store sealed jars in a cool, dark place for up to 1 year. Check each seal before using.
Refrigerated storage: After opening, keep the relish in the refrigerator for 1 to 2 months.
Freezing: Not recommended, as the vegetables lose their texture.
Homemade Green Tomato Relish (Chow Chow)
Ingredients
- 6 to 8 large onions, ground
- 1 large cabbage, ground
- 3 ½ pounds green tomatoes, ground
- 18 bell peppers, a combination of green, red, and other colors, ground
- ½ cup kosher salt
- 6 cups granulated sugar
- 4 ½ cups apple cider vinegar
- 1 ½ cups water
- 2 tbsp celery seeds
- 1 ½ tsp ground turmeric
Recommended Equipment
Instructions
- In a large nonreactive container, combine the ground onions, cabbage, green tomatoes, and bell peppers. Add salt and stir to blend. Refrigerate overnight or let stand at room temperature for 3 to 4 hours.6 to 8 large onions | 1 large cabbage | 3 1/2 pounds green tomatoes | 18 bell peppers | 1/2 cup kosher salt
- Rinse the vegetables in a colander and drain thoroughly. Transfer them to a large nonreactive kettle or Dutch oven (stainless steel or enamel-lined). Add the sugar, vinegar, water, celery seeds, and turmeric. Bring to a boil and lower the heat to low; simmer for 20 minutes, stirring frequently.6 cups granulated sugar | 4 1/2 cups apple cider vinegar | 1 1/2 cups water | 2 tbsp celery seeds | 1 1/2 tsp ground turmeric
- Meanwhile, prepare the jars and lids. Wash the jars and rinse with hot water. Fill the canning kettle with water and bring to a boil. Reduce the heat to a simmer. Put the lids in a separate saucepan and bring just to a boil. Turn the heat off and leave the lids in the hot water.
- Fill a jar with the hot relish mixture, leaving a 1/2-inch headspace. Wipe the rims and threads of the jar with a clean dampened paper towel and place a lid on. Screw on the jar ring to "fingertip" tightness; don't over-tighten. Repeat with the remaining jars and lids.
- Place a rack in the kettle of simmering water and lower the jars into the rack (you might have to work in two batches). Make sure the water is at least 1 inch above the tops of the jars. Bring the water back to a boil and lower the heat just enough to keep the water at a gentle boil. Cover the pan and continue boiling for 15 minutes (10 minutes if using half-pint jars) for altitudes under 1,000 feet. For elevations above 1,000 feet, use the chart below.
- Lift the jars from the water and set them on a rack (try to avoid tilting the jars).
- Makes 8 to 10 pint jars.
Notes
- 1,001 to 3,000 feet: Add 5 minutes to the processing time.
- 3,001 to 6,000 feet: Add 10 minutes to processing time.
- 6,001 to 8,000 feet: Add 15 minutes to the processing time.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
