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 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.
PrintHomemade Green Tomato Relish (Chow Chow)
This end-of-season green tomato relish is also known as chow chow. It’s a popular Southern condiment, often served with beans.
- Prep Time: 1hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 to 9 pints 1x
- Category: Food Preservation, Relish, Tomatoes
- Cuisine: Southern
Ingredients
Scale
- 1 quart ground onions (about 6 to 8 large onions)
- 1 quart ground cabbage (about 1 large head)
- 1 quart ground green tomatoes (about 3 1/2 pounds, or 9 medium to large tomatoes)
- 18 bell peppers, a combination of green, red, and other colors, ground*
- 1/2 cup pickling salt
- 6 cups granulated sugar
- 4 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 2 tablespoons celery seed
- 1 1/2 teaspoons ground turmeric
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.
- Drain and rinse the vegetables and then 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.
- Meanwhile, prepare the jars and lids. Fill the canning kettle with water; add the clean jars and bring the water 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.
- Take a jar out of the kettle of simmering water and fill it, leaving a headspace of 1/2-inch. 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 minute for half-pints) 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.