Spicy, sweet, and tangy, chowchow, a Southern relish, enlivens so many dishes.
Chowchow is a pickled relish designed to preserve the best of summer’s bounty.
The types of vegetables can vary depending on where you find it.
Credit: Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Christine Keely
Learn how to make chowchow.
Plus, find out more about its origins and how it came to be such a Southern favorite.
What Is Chowchow?
Chowchow is a pickled relish and Southern staple, good on just about anything.
This recipe, shared by Jessica B. Harris, originates with her childhood friend Charlotte Lyons.
Lyons' version includes cabbage and dried pico de pajaro chiles for a kick, along with heirloom tomatoes.
Lyons' variation is the perfect blend of sweet and hot.
What Does Chowchow Taste Like?
It can be folded intodeviled eggsor heaped onto hotdogs and hamburgers.
head cabbage, coarsely chopped (about 10 cups)
5small (7 oz.
each) green-colored heirloom tomatoes, chopped (about 5 cups)
2white onions (11-oz.
each), chopped (about 4 cups)
1small (7 oz.)
green bell pepper, chopped (about 1 cup)
1small (7 oz.)
dry mustard
2to 3 tsp.
dried pico de pajaro chiles, crushed, to taste, or 2 to 3 tsp.
Sprinkle with salt, and toss to combine.
Drain vegetable mixture:
Drain mixture well; rinse and drain again.
Prepare jars:
Prepare a boiling water canner.
Heat 5 (1-pint) glass jars in simmering water until ready to use.
Wash lids in warm, soapy water; dry well.
Cover and bring to a boil over high.
Uncover; reduce heat to medium-low, and simmer, undisturbed, 10 minutes.
Add vegetable mixture, and stir to combine.
Cover and bring to a boil over medium-high.
Uncover; reduce heat to medium-low, and simmer, undisturbed, 10 minutes.
Remove air bubbles, and wipe jar rims.
Center lids on jars, and apply bands; adjust to fingertip tight.
Lower jars into boiling water canner, and process, covered, for 10 minutes.
Turn off heat, uncover, and let jars stand 5 minutes.
Remove jars from canner, and let cool 12 to 24 hours.
Check lids for seal (lids should not flex when center is pressed).
Store in a cool, dark, dry place for up to 18 months.
Recipe Note
*Originally appeared as Charlotte’s Chowchow in the August 2022 print edition.
Chowchow can be made and enjoyed right away.
Without processing, jars of chowchow should be refrigerated and used within 4 to 6 months.
The flavor gets better with time, too.
