Savor the irresistible flavors of chow chow with our collection of 25 delectable recipes perfect for any occasion! Whether you’re craving quick weeknight dinners, comforting classics, or fresh seasonal twists, these dishes are sure to delight your taste buds and inspire your inner chef. Dive in and discover your new favorite meal—each recipe is crafted for home cooks to enjoy with ease and enthusiasm.
Spicy Chow Chow Pickle
Brace yourself for a flavor explosion! This spicy chow chow pickle is the perfect crunchy, tangy condiment to jazz up everything from hot dogs to sandwiches. You’re going to love how easy it is to make at home.
Ingredients
– 4 cups finely chopped crisp green cabbage
– 2 cups diced firm green tomatoes
– 1 cup thinly sliced sweet yellow onion
– 1/2 cup julienned vibrant red bell pepper
– 2 tablespoons coarse kosher salt
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with its sharp tang
– 1 teaspoon yellow mustard seeds
– 1/2 teaspoon celery seeds with their earthy aroma
– 1/4 to 1/2 teaspoon crushed red pepper flakes (adjust for your heat preference)
Instructions
1. Combine 4 cups finely chopped crisp green cabbage, 2 cups diced firm green tomatoes, 1 cup thinly sliced sweet yellow onion, and 1/2 cup julienned vibrant red bell pepper in a large non-reactive bowl.
2. Sprinkle 2 tablespoons coarse kosher salt over the vegetables and toss thoroughly to coat evenly.
3. Cover the bowl with a clean kitchen towel and let the vegetables sit at room temperature for 2 hours to draw out excess moisture.
4. Rinse the salted vegetables under cold running water in a colander for 1 full minute to remove excess salt.
5. Squeeze the rinsed vegetables firmly with your hands to remove as much liquid as possible.
6. Combine 1 cup granulated white sugar, 1 cup apple cider vinegar, 1 teaspoon yellow mustard seeds, 1/2 teaspoon celery seeds, and 1/4 to 1/2 teaspoon crushed red pepper flakes in a medium saucepan.
7. Bring the vinegar mixture to a boil over medium-high heat, stirring occasionally until the sugar completely dissolves.
8. Reduce heat to low and simmer the brine for 3 minutes to allow the flavors to meld.
9. Add the squeezed vegetables to the hot brine and stir to combine thoroughly.
10. Cook the mixture over low heat for exactly 5 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
11. Remove the saucepan from heat and let the pickle mixture cool to room temperature, about 1 hour.
12. Transfer the cooled spicy chow chow to clean glass jars, pressing down to eliminate air pockets.
13. Seal the jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop fully.
Let this pickle sit for a day to really let those spicy, tangy flavors meld together perfectly. The cabbage stays wonderfully crunchy while soaking up all that vinegar goodness, making it the ultimate burger topper or sandwich sidekick.
Traditional Southern Chow Chow Relish
Gosh, you’re going to love this classic Southern chow chow relish—it’s the perfect tangy, crunchy condiment that brings so much flavor to simple meals. Let me walk you through making it from scratch.
Ingredients
– 4 cups finely chopped green cabbage
– 2 cups diced sweet yellow onions
– 1 cup chopped crisp green bell peppers
– 1 cup chopped firm red bell peppers
– 2 tablespoons coarse kosher salt
– 1 ½ cups granulated white sugar
– 1 cup apple cider vinegar with a bright, tangy kick
– 1 teaspoon yellow mustard seeds
– ½ teaspoon celery seeds
– ½ teaspoon turmeric powder for vibrant color
Instructions
1. In a large non-reactive bowl, combine the finely chopped green cabbage, diced sweet yellow onions, chopped crisp green bell peppers, and chopped firm red bell peppers.
2. Sprinkle the coarse kosher salt over the vegetable mixture and toss thoroughly to coat evenly.
3. Cover the bowl with a clean kitchen towel and let it sit at room temperature for 2 hours to draw out excess moisture—this helps keep the relish crisp.
4. Rinse the salted vegetables under cold running water in a colander to remove the salt, then drain well and squeeze out any extra liquid with your hands.
5. In a large stainless steel pot, combine the granulated white sugar, apple cider vinegar, yellow mustard seeds, celery seeds, and turmeric powder.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
7. Add the drained vegetables to the pot and return to a boil, then reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.
8. While simmering, sterilize glass jars and lids by submerging them in boiling water for 10 minutes to ensure a safe preserve—this tip prevents spoilage.
9. Carefully ladle the hot relish into the warm sterilized jars, leaving ¼ inch of headspace at the top to allow for expansion.
10. Wipe the jar rims clean with a damp cloth to ensure a proper seal, then place the lids on tightly.
11. Process the jars in a boiling water bath for 10 minutes to seal them properly, which extends the shelf life.
12. Remove the jars from the water and let them cool completely at room temperature on a towel-lined counter—you’ll hear the lids pop as they seal, a sign of success.
Ladle this relish onto grilled hot dogs or mix it into potato salad for a zesty twist. It has a delightful crunch from the veggies and a sweet-tangy balance that’s downright addictive. Trust me, you’ll want to put it on everything!
Zesty Chow Chow Slaw
Perfect for those late-summer cookouts when you want something crisp and refreshing. You’ll love how this zesty chow chow slaw brings a tangy crunch to any plate—it’s seriously addictive!
Ingredients
– 4 cups finely shredded green cabbage
– 1 cup diced sweet red bell pepper
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh parsley
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 1 tablespoon yellow mustard seeds
– 1 teaspoon celery seeds
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Combine 4 cups finely shredded green cabbage, 1 cup diced sweet red bell pepper, 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley in a large mixing bowl.
2. In a small saucepan over medium heat, whisk together 1/2 cup apple cider vinegar, 1/4 cup granulated sugar, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.
3. Bring the vinegar mixture to a simmer, stirring constantly until the sugar fully dissolves, about 2-3 minutes.
4. Immediately pour the hot dressing over the cabbage mixture in the bowl.
5. Toss everything together thoroughly with tongs or a large spoon to coat all ingredients evenly.
6. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the cabbage to slightly soften.
7. Transfer the slaw to a serving dish or cover the bowl and refrigerate for at least 30 minutes before serving to chill and develop flavors further.
Makes a fantastic side with its crunchy texture and bold, tangy-sweet flavor. Try it piled high on pulled pork sandwiches or alongside grilled sausages for a refreshing contrast!
Sweet and Tangy Chow Chow Chutney
Perfect for using up those end-of-summer veggies! You’re going to love this sweet and tangy chow chow chutney—it’s a flavor-packed condiment that brightens up everything from sandwiches to grilled meats. Let’s get chopping and cooking!
Ingredients
– 4 cups finely chopped green cabbage
– 2 cups diced sweet yellow onions
– 1 cup chopped crisp green bell peppers
– 1 cup chopped firm red bell peppers
– 1 tablespoon coarse kosher salt
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with a sharp tang
– 1 teaspoon yellow mustard seeds
– 1/2 teaspoon celery seeds
– 1/4 teaspoon ground turmeric for vibrant color
– 1/4 teaspoon crushed red pepper flakes for a subtle kick
Instructions
1. In a large non-reactive bowl, combine the finely chopped green cabbage, diced sweet yellow onions, chopped crisp green bell peppers, and chopped firm red bell peppers.
2. Sprinkle the coarse kosher salt over the vegetable mixture and toss thoroughly to coat evenly.
3. Cover the bowl and let the vegetables sit at room temperature for 2 hours to draw out excess moisture—this helps keep the chutney crisp.
4. After 2 hours, drain the vegetables in a colander and rinse them briefly under cold water to remove excess salt.
5. Press down gently on the vegetables with your hands or a spoon to squeeze out any remaining liquid, ensuring your chutney isn’t watery.
6. In a large stainless steel pot, combine the granulated white sugar, apple cider vinegar with a sharp tang, yellow mustard seeds, celery seeds, ground turmeric for vibrant color, and crushed red pepper flakes for a subtle kick.
7. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
8. Reduce the heat to medium and add the drained vegetables to the pot.
9. Simmer the mixture uncovered for 10 minutes, stirring occasionally to prevent sticking—the vegetables should soften slightly but remain crunchy.
10. Carefully ladle the hot chutney into clean, sterilized jars, leaving 1/4 inch of headspace at the top.
11. Seal the jars tightly and process them in a boiling water bath for 10 minutes if canning for long-term storage, or let cool and refrigerate for immediate use.
So good! This chutney has a delightful crunch from the veggies and a balanced sweet-tangy flavor with just a hint of heat. Try it spooned over hot dogs or stirred into potato salad for an extra zing.
Homemade Green Tomato Chow Chow
Vivid green tomatoes from your garden or farmer’s market make this chow chow absolutely shine. You’ll love how this tangy relish brings a burst of flavor to so many dishes. It’s easier than you think to whip up a batch that’ll keep for months.
Ingredients
– 6 cups chopped firm green tomatoes
– 2 large sweet yellow onions, finely diced
– 1 cup crisp apple cider vinegar
– 1/2 cup granulated white sugar
– 2 tbsp coarse kosher salt
– 1 tbsp yellow mustard seeds
– 1 tsp celery seeds
– 1/2 tsp crushed red pepper flakes
Instructions
1. Combine 6 cups chopped firm green tomatoes and 2 large sweet yellow onions, finely diced, in a large non-reactive bowl.
2. Sprinkle 2 tbsp coarse kosher salt over the vegetables and toss thoroughly to coat.
3. Let the mixture sit at room temperature for exactly 2 hours to draw out excess moisture.
4. Drain the vegetables in a colander, pressing gently to remove liquid.
5. Rinse the vegetables under cold water to remove excess salt.
6. Transfer the drained vegetables to a large stainless steel pot.
7. Add 1 cup crisp apple cider vinegar, 1/2 cup granulated white sugar, 1 tbsp yellow mustard seeds, 1 tsp celery seeds, and 1/2 tsp crushed red pepper flakes to the pot.
8. Bring the mixture to a boil over medium-high heat, stirring occasionally.
9. Reduce heat to medium-low and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
10. While simmering, sterilize canning jars and lids in boiling water for 10 minutes.
11. After 20 minutes, test the relish—it should have thickened slightly but still have some texture.
12. Carefully ladle the hot relish into sterilized jars, leaving 1/4 inch headspace.
13. Wipe the jar rims clean with a damp cloth.
14. Place lids on jars and screw bands on until fingertip-tight.
15. Process jars in a boiling water bath for 10 minutes to seal properly.
16. Remove jars from water and let cool completely on a towel-lined counter.
So worth the wait—this chow chow has the perfect crunch with a sweet-tangy kick that mellows over time. Spoon it over grilled sausages, mix into potato salad, or spread on a pulled pork sandwich for that extra zing.
Quick and Easy Vegetarian Chow Chow
Perfect for those busy weeknights when you want something satisfying without the fuss. You’ll love how this vegetarian chow chow comes together in a flash, packed with fresh flavors that hit all the right notes. It’s the kind of meal that feels both wholesome and totally doable.
Ingredients
– 2 tablespoons of fragrant sesame oil
– 1 large yellow onion, finely diced
– 2 cloves of garlic, minced until aromatic
– 1 red bell pepper, sliced into thin strips
– 2 cups of shredded green cabbage
– 1 cup of shredded carrots
– 3 tablespoons of savory soy sauce
– 1 teaspoon of freshly grated ginger
– 4 cups of cooked jasmine rice
– 2 large eggs, lightly beaten
– 2 sliced green onions for garnish
Instructions
1. Heat 2 tablespoons of fragrant sesame oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add 1 large finely diced yellow onion and sauté for 3-4 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in 2 cloves of minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Tip: Keep the heat steady to avoid scorching the garlic, which can make it bitter.
5. Add 1 red bell pepper sliced into thin strips and cook for 2-3 minutes until it begins to soften.
6. Incorporate 2 cups of shredded green cabbage and 1 cup of shredded carrots, stirring to combine everything evenly.
7. Cook the vegetable mixture for 5-6 minutes, stirring frequently, until the cabbage wilts and the carrots are tender-crisp.
8. Pour in 3 tablespoons of savory soy sauce and 1 teaspoon of freshly grated ginger, mixing well to coat all the vegetables.
9. Tip: For a deeper flavor, let the soy sauce caramelize slightly by cooking for an extra minute.
10. Push the vegetables to one side of the skillet and add 2 lightly beaten large eggs to the empty space.
11. Scramble the eggs for 1-2 minutes until fully cooked, then mix them into the vegetable mixture.
12. Add 4 cups of cooked jasmine rice to the skillet, breaking up any clumps with a spoon.
13. Stir everything together and cook for 3-4 minutes until the rice is heated through and well combined.
14. Tip: Use day-old rice for the best texture, as it fries up without getting mushy.
15. Remove from heat and garnish with 2 sliced green onions before serving.
Mouthwatering and ready in no time, this dish boasts a delightful crunch from the fresh veggies and a savory depth from the soy sauce and ginger. Serve it straight from the skillet for a cozy meal, or pack it up for a next-day lunch that tastes even better.
Smoky Grilled Chow Chow Salsa
Dive into this smoky, tangy salsa that’s perfect for your next grill session! You’ll love how the charred veggies and zesty lime come together. It’s a crowd-pleaser that’s super easy to whip up.
Ingredients
– 2 large ripe tomatoes, cored and halved
– 1 medium white onion, peeled and quartered
– 2 fresh jalapeño peppers, stems removed
– 3 cloves garlic, peeled
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
– 1 teaspoon coarse sea salt
– 1/2 teaspoon ground cumin
– 1/4 cup extra virgin olive oil
Instructions
1. Preheat your grill to medium-high heat, around 400°F.
2. Place the tomato halves, onion quarters, jalapeños, and garlic cloves on the grill grates.
3. Grill for 8-10 minutes, turning occasionally, until the vegetables are charred and softened.
4. Tip: Let the veggies cool for 5 minutes to handle easily and develop deeper flavors.
5. Transfer the grilled vegetables to a cutting board and roughly chop them into smaller pieces.
6. Combine the chopped vegetables, fresh cilantro, fresh lime juice, coarse sea salt, and ground cumin in a medium bowl.
7. Stir in the extra virgin olive oil until everything is well mixed.
8. Tip: For a smoother salsa, pulse the mixture in a food processor 3-4 times, but avoid over-blending to keep some texture.
9. Taste and adjust seasoning if needed, adding more salt or lime juice as desired.
10. Tip: Chill the salsa in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
A vibrant, chunky texture with a perfect balance of smokiness from the grill and brightness from the lime. Serve it with tortilla chips, over grilled chicken, or as a topping for tacos to elevate any meal.
Classic Chow Chow with Mustard Seeds
Zesty and tangy, this classic chow chow is the perfect condiment to jazz up your meals. You’ll love how those mustard seeds add a delightful pop of flavor to every bite. It’s surprisingly easy to make and keeps for weeks in the fridge!
Ingredients
– 4 cups finely chopped green cabbage
– 1 cup diced sweet yellow onions
– 1 cup chopped crisp green bell peppers
– 1/2 cup grated fresh carrots
– 1/4 cup coarse kosher salt
– 1 1/2 cups granulated white sugar
– 1 cup apple cider vinegar
– 1/2 cup water
– 2 tbsp whole yellow mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric powder
– 1/4 tsp crushed red pepper flakes
Instructions
1. Combine 4 cups finely chopped green cabbage, 1 cup diced sweet yellow onions, 1 cup chopped crisp green bell peppers, and 1/2 cup grated fresh carrots in a large non-reactive bowl.
2. Sprinkle 1/4 cup coarse kosher salt over the vegetables and toss thoroughly to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to draw out moisture.
4. Drain the vegetables in a colander and rinse thoroughly under cold running water to remove excess salt.
5. Squeeze the vegetables firmly with your hands to remove as much liquid as possible.
6. In a large stainless steel pot, combine 1 1/2 cups granulated white sugar, 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp whole yellow mustard seeds, 1 tsp celery seeds, 1/2 tsp turmeric powder, and 1/4 tsp crushed red pepper flakes.
7. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar completely dissolves.
8. Add the drained vegetables to the pot and return to a full boil.
9. Reduce heat to medium and simmer uncovered for exactly 10 minutes, stirring occasionally.
10. Ladle the hot chow chow into clean, sterilized pint jars, leaving 1/2 inch of headspace.
11. Wipe the jar rims with a clean damp cloth and seal with lids and bands.
12. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
13. Remove the jars from the water bath and let cool completely on a towel-lined countertop for 12 hours.
Lovely crunchy texture with a perfect balance of sweet and tangy flavors that develop over time. This chow chow shines when spooned over grilled hot dogs or stirred into potato salad for an extra flavor boost!
Vibrant Corn and Pepper Chow Chow
Unbelievably easy to whip up, this corn and pepper chow chow brings a burst of summer to your table. You’ll love how the sweet corn and crisp peppers come together in this vibrant relish. It’s perfect for topping grilled meats or scooping up with tortilla chips.
Ingredients
– 4 cups fresh sweet corn kernels
– 2 cups diced colorful bell peppers
– 1 cup finely chopped sweet onion
– 1/2 cup apple cider vinegar
– 1/4 cup granulated sugar
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1 cup of finely chopped sweet onion and sauté for 3-4 minutes until translucent and fragrant.
3. Stir in 2 cups of diced colorful bell peppers and cook for another 4-5 minutes until slightly softened.
4. Tip: Don’t overcrowd the skillet to ensure even cooking and a nice sear on the vegetables.
5. Mix in 4 cups of fresh sweet corn kernels and cook for 5-6 minutes, stirring occasionally, until corn is tender.
6. Pour in 1/2 cup of apple cider vinegar and 1/4 cup of granulated sugar, stirring to combine thoroughly.
7. Bring the mixture to a gentle simmer and cook for 8-10 minutes, allowing the liquid to reduce slightly.
8. Tip: Taste and adjust seasoning at this stage, as the flavors will intensify as it cools.
9. Season with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes.
10. Remove from heat and let it cool to room temperature for about 20-30 minutes before serving.
11. Tip: For best flavor, refrigerate the chow chow for at least 1 hour to let the ingredients meld together.
Keep this chow chow chilled for a refreshing crunch that pairs wonderfully with barbecue or as a zesty topping for tacos. Its sweet and tangy profile with a hint of heat makes it irresistibly snackable straight from the jar.
Crispy Dill Chow Chow Bites
Now, let’s whip up these irresistible crispy dill chow chow bites that are perfect for snacking or entertaining! They’re surprisingly easy to make and packed with tangy, savory flavor that everyone will love.
Ingredients
– 2 cups of finely shredded green cabbage
– 1/2 cup of sweet corn kernels
– 1/4 cup of finely diced red bell pepper
– 2 tablespoons of freshly chopped dill
– 1/2 cup of all-purpose flour
– 1/4 cup of cornmeal
– 1 teaspoon of baking powder
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– 1/4 teaspoon of smoked paprika
– 1/2 cup of buttermilk
– 1 large egg, lightly beaten
– Vegetable oil for frying
– Flaky sea salt for finishing
Instructions
1. In a large mixing bowl, combine 2 cups of finely shredded green cabbage, 1/2 cup of sweet corn kernels, 1/4 cup of finely diced red bell pepper, and 2 tablespoons of freshly chopped dill.
2. In a separate medium bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of cornmeal, 1 teaspoon of baking powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of smoked paprika until well blended.
3. Pour the dry ingredients over the vegetable mixture and toss gently to coat everything evenly.
4. In a small bowl, whisk 1/2 cup of buttermilk with 1 large lightly beaten egg until smooth.
5. Pour the buttermilk mixture over the coated vegetables and stir until just combined—be careful not to overmix. Tip: A few lumps are okay; overmixing can make the bites tough.
6. Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F using a deep-fry thermometer.
7. Using a small cookie scoop or tablespoon, drop heaping portions of the batter into the hot oil, working in batches to avoid overcrowding.
8. Fry for 2-3 minutes per side, flipping once, until golden brown and crispy. Tip: Maintain the oil temperature at 350°F for even cooking and crispiness.
9. Remove the bites with a slotted spoon and drain on a paper towel-lined plate.
10. Immediately sprinkle the hot bites with flaky sea salt while they’re still oily. Tip: Salting them right out of the fryer helps the salt adhere better and enhances flavor.
Vibrantly crispy on the outside with a tender, veggie-packed center, these bites offer a delightful crunch and herby dill kick. Serve them warm with a cool dipping sauce like ranch or tzatziki for a perfect contrast, or pile them high as a fun appetizer at your next gathering.
Refreshing Cabbage and Carrot Chow Chow
Just imagine a crunchy, tangy side that brightens up any meal. You’ll love this quick cabbage and carrot chow chow—it’s crisp, refreshing, and perfect for summer gatherings. Let’s make it together!
Ingredients
– 4 cups finely shredded green cabbage
– 2 cups coarsely grated fresh carrots
– 1/2 cup thinly sliced sweet onion
– 1/4 cup granulated white sugar
– 1/4 cup apple cider vinegar
– 2 tablespoons vegetable oil
– 1 teaspoon yellow mustard seeds
– 1/2 teaspoon celery seeds
– 1/2 teaspoon fine sea salt
Instructions
1. In a large mixing bowl, combine 4 cups of finely shredded green cabbage, 2 cups of coarsely grated fresh carrots, and 1/2 cup of thinly sliced sweet onion.
2. Toss the vegetables gently with your hands to mix them evenly.
3. In a small saucepan, combine 1/4 cup of granulated white sugar, 1/4 cup of apple cider vinegar, 2 tablespoons of vegetable oil, 1 teaspoon of yellow mustard seeds, 1/2 teaspoon of celery seeds, and 1/2 teaspoon of fine sea salt.
4. Heat the saucepan over medium heat, stirring constantly with a whisk until the sugar fully dissolves, about 2-3 minutes.
5. Bring the mixture to a gentle boil, then immediately remove it from the heat.
6. Pour the hot liquid over the cabbage and carrot mixture in the bowl.
7. Use a spoon to stir everything together until the vegetables are well coated.
8. Let the chow chow sit at room temperature for 10 minutes to allow the flavors to meld.
9. Transfer the mixture to an airtight container and refrigerate for at least 1 hour before serving to enhance the crispness.
A delightfully crunchy texture pairs with a sweet and tangy kick from the vinegar and spices. Serve it chilled alongside grilled meats or as a topping for hot dogs to add a refreshing crunch that everyone will adore.
Flavorful Jalapeño Chow Chow Relish
Fancy a zesty condiment that’ll jazz up everything from burgers to hot dogs? This jalapeño chow chow relish brings the perfect balance of heat and tang. You’re going to love how easy it is to make!
Ingredients
– 6 cups finely chopped green cabbage
– 1 cup diced sweet yellow onion
– 1/2 cup finely chopped fresh jalapeño peppers (seeds removed for milder heat)
– 1/2 cup diced red bell pepper
– 1 tablespoon coarse kosher salt
– 1 cup granulated white sugar
– 1 cup apple cider vinegar with the mother
– 1/2 cup distilled white vinegar
– 1 teaspoon yellow mustard seeds
– 1/2 teaspoon celery seeds
– 1/4 teaspoon turmeric powder
Instructions
1. Combine 6 cups finely chopped green cabbage, 1 cup diced sweet yellow onion, 1/2 cup finely chopped fresh jalapeño peppers, and 1/2 cup diced red bell pepper in a large non-reactive bowl.
2. Sprinkle 1 tablespoon coarse kosher salt over the vegetable mixture and toss thoroughly to coat.
3. Let the salted vegetables sit at room temperature for exactly 2 hours to draw out excess moisture.
4. Transfer the vegetables to a colander and rinse thoroughly under cold running water to remove excess salt.
5. Press down firmly on the vegetables with your hands or a spoon to squeeze out as much liquid as possible.
6. In a large stainless steel pot, combine 1 cup granulated white sugar, 1 cup apple cider vinegar with the mother, 1/2 cup distilled white vinegar, 1 teaspoon yellow mustard seeds, 1/2 teaspoon celery seeds, and 1/4 teaspoon turmeric powder.
7. Bring the vinegar mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar completely dissolves.
8. Add the drained vegetables to the boiling vinegar mixture and return to a full boil.
9. Reduce heat to medium and simmer for exactly 10 minutes, stirring occasionally to prevent sticking.
10. Remove from heat and let cool for 5 minutes before transferring to clean jars.
Makes about 3 pints of vibrant relish with a satisfying crunch that holds up beautifully. The jalapeños provide a gentle warmth that builds slowly, while the vinegar and sugar create a tangy-sweet balance that’s downright addictive. Try it spooned over grilled brats or stirred into potato salad for an instant flavor upgrade!
Savory Chow Chow Stuffed Peppers
Gosh, you’re going to love these savory chow chow stuffed peppers—they’re the perfect comfort food for a cozy night in, packed with flavor and so easy to make.
Ingredients
– 4 large bell peppers, halved and seeded
– 1 cup savory chow chow relish
– 1 pound lean ground beef
– 1 cup cooked long-grain white rice
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 cup shredded sharp cheddar cheese
– 1/2 cup rich tomato sauce
– 1 tablespoon extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, heat 1 tablespoon of extra virgin olive oil until shimmering.
3. Add 1/2 cup of finely diced yellow onion and sauté for 3-4 minutes, until softened and translucent.
4. Stir in 2 cloves of minced garlic and cook for 1 minute, until fragrant.
5. Add 1 pound of lean ground beef, breaking it up with a spoon, and cook for 6-7 minutes until browned and no pink remains.
6. Drain any excess fat from the skillet, then mix in 1 cup of savory chow chow relish, 1 cup of cooked long-grain white rice, 1/2 cup of rich tomato sauce, 1 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
7. Simmer the mixture for 2-3 minutes, stirring occasionally, to blend the flavors. Tip: Let it cool slightly for easier handling.
8. Stuff each of the 4 halved and seeded bell peppers generously with the beef and chow chow mixture, packing it firmly.
9. Arrange the stuffed peppers in the prepared baking dish and top each with a sprinkle of 1 cup of shredded sharp cheddar cheese.
10. Cover the dish with aluminum foil and bake at 375°F for 25 minutes. Tip: This helps steam the peppers to tenderness.
11. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown. Tip: For extra crispiness, broil for the last 2 minutes.
12. Let the peppers rest for 5 minutes before serving to set the filling.
The peppers come out tender with a satisfying crunch, while the filling is savory and slightly tangy from the chow chow—serve them alongside a fresh green salad for a complete meal that’s sure to impress.
Conclusion
Perfect for any occasion, these 25 chow chow recipes offer endless inspiration for your kitchen. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
