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+ servings

Chow Chow

Sue Lau
5 from 2 votes
Prep Time 20 mins
Cook Time 18 mins
Salting time 8 hrs
Course Condiments, Pantry Staples
Cuisine American
Servings 3 pints


Chow Chow:

  • 12 ounces finely chopped green cabbage (as for slaw) (about 4 cups)
  • 3 large green tomatoes (cored and diced) (about 3 cups)
  • 2-1/2 cups chopped onion
  • 1-1/2 cups finely diced fresh banana peppers or wax peppers
  • 1/2 cup finely chopped carrot


  • 1/3 cup pickling salt


  • 2 ounce jar diced pimentos (undrained) (as an unsalted vegetable)
  • 1 cup water
  • 2 cups white vinegar (5% acidity)
  • 1 cup granulated sugar
  • 1 teaspoon celery seed
  • 1 4-inch cinnamon stick
  • 1 teaspoon ground turmeric
  • 1 tablespoon mustard seed
  • 1/2 teaspoon allspice berries
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon small dried hot peppers (such as chiltepin)


  • Stir together all the vegetables and toss with pickling salt.
  • Cover and refrigerate 4-24 hours.
  • Drain and rinse salted vegetables thoroughly with cool water and drain again.
  • Place the allspice berries, cloves and hot peppers in a large tea ball or wrap in cheesecloth. Set the pimento aside and do not add to the syrup.
  • Add the tea ball to a large saucepan and add the other syrup ingredients and bring to a boil.
  • Simmer syrup for ten minutes.
  • Remove the tea ball and the cinnamon stick.
  • Add the rinsed vegetables plus the pimentos to the syrup.
  • Bring chow chow to a boil and cook 8-10 minutes more.
  • Place chow chow into jars and refrigerate after cooling down.
  • This can also be water bath canned using USDA safe canning methods. Refer to the USDA canning guide for times.
  • Age one week for best flavor.


From the kitchen of palatablepastime.com
Keyword pickle relish
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