What is the difference between Chow Chow and relish?

The main difference is the vegetables used. Chow Chow can be made with a variety of vegetables, but most commonly tomatoes, cabbage, and onions. Relish is typically made with cucumbers.

Why do they call it Chow Chow?

The origin of the name "Chow Chow" is still up for debate, but several theories include the French word "chou" which means cabbage, the Chinese word for "edible", or from Pennsylvania German and Dutch settlers who brought their love of relishes to the South. Today it is a staple of Southern cuisine.

What is Chow Chow made of?

Green tomatoes, cabbage, onions, and bell peppers are the most common ingredients used in Southern Chow Chow.

Chow Chow

Name: Chow Chow Relish Recipe
Prep time: PT-965194H57M2S
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Southern
Ingredients: 2 ½ cups green tomatoes, diced; 2 1/2 cups green cabbage, finely chopped or shredded; 2 cups white onions, diced; 2 cups bell pepper, diced (red bell pepper, green bell pepper or poblano pepper); 4-6 garlic cloves, sliced; 2 tablespoons salt; 1 cup white wine vinegar (6% acidity) *Use white vinegar or apple cider vinegar if canning; 1/4 cup sugar; 1 teaspoon celery seeds; 1 teaspoon mustard seeds; 5 whole cloves; 5 whole allspice berries; 1 bay leaf; Optional additions: red pepper flakes, 1/4 teaspoon turmeric, sliced jalapenos, chopped cilantro.

Description

How to make Southern chow chow relish with green tomatoes, bell pepper, and cabbage. It makes a 1-quart jar (or 2-pint jars), plus canning instructions are included in the notes.

Ingredients

Units

2 1/2 cups green tomatoes, diced
2 1/2 cups green cabbage, finely chopped or shredded
2 cups white onions, diced
2 cups bell pepper, diced (red bell pepper, green bell pepper or poblano pepper)
4–6 garlic cloves, sliced
2 tablespoons salt
1 cup white wine vinegar (6% acidity) *Use white vinegar or apple cider vinegar if canning
1/4 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
5 whole cloves
5 whole allspice berries
1 bay leaf
Optional additions: red pepper flakes, 1/4 teaspoon turmeric, sliced jalapenos, chopped cilantro.

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Instructions

Place the diced tomatoes, cabbage, onion, bell peppers, and garlic cloves in a large pot or dutch oven. Cover with 6 cups water and 2 tablespoons salt. Mix and let stand at least 2 hours or up to 8.
Drain the chopped vegetables, reserving ½ cup of the salt water brine.
In the same pot, add the vinegar, sugar, spices, bay leaf and the ½ cup of salt brine. Bring to a simmer over medium heat, dissolving the sugar.
Add the strained veggies, give a stir, and bring to a boil, cover, and simmer gently for 10 minutes. Stir in chopped cilantro if using. See notes for canning.
Pack the mixture into a clean quart jar; the liquid should just barely cover the veggies when packed down.
Seal and refrigerate for up to 2 months.

Notes

Water bath canning instructions: Make sure to use white vinegar or apple cider vinegar if canning this recipe (it needs higher acidity). Add another 1/4 cup sugar if you like. Follow instructions through step 4. Bring chow chow to a steady simmer, and pack it hot into sterile canning jars using a canning funne, leaving ½ inch of headroom. Remove any air bubbles with a knife. Wipe the top of the jars clean with a vinegar-soaked cloth, and top the jar with a sterile lid and ring. Tighten to finger tight. Process the jar in a boiling water bath (one inch of water must cover the jar upright) for 10 minutes. Carefully lift the jar from the hot water bath and leave it undisturbed until fully cooled, about 8 hours. If the lid remains sunken in when you press down on it, it is sealed and shelf-stable and can be stored in a cool, dark place for a few years. Otherwise, if is not sealed, refrigerate.

Nutrition

Serving Size: ¼ cup
Calories: 44
Sugar: 6.4 g
Sodium: 84.2 mg
Fat: 0.4 g
Saturated Fat: 0.1 g
Carbohydrates: 9.6 g
Fiber: 1.8 g
Protein: 1.1 g
Cholesterol: 0 mg