Green Tomato Chow Chow
A Southern staple in many homes — sweet and sour green tomato chow chow relish is an all purpose condiment traditionally served with beans, greens, hot dogs, barbecue, and cornbread.
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As summer fades and cooler nights creep in, many of us find ourselves staring at tomato plants still loaded with green, unripe fruit. Instead of watching those tomatoes go to waste or scrambling to ripen them indoors, here’s a better idea: turn them into a tangy, flavorful green tomato chow chow.
What is chow chow?
Chow chow is a type of relish, but it’s chunkier and typically includes a broader mix of vegetables — often green tomatoes, cabbage, and peppers. It’s a classic Southern condiment with both sweet and tangy notes. It’s seasoned with spices like mustard seed, celery seed, and turmeric, giving it that signature tang and color.
Every region — and family — has their own twist. Some go sweet, others spicy. This one? It’s the perfect balance with a hint of heat and just enough sugar to mellow out the tart green tomatoes.
Ingredients and tools you will need
This small-batch recipe for Green Tomato Chow Chow Relish, made with just a few simple ingredients, is packed with punchy flavor. Here’s what you’ll need:
Ingredients:
- 5 cups green tomatoes, finely chopped
- 2 ½ cups green cabbage, finely chopped
- 1 cup onions, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 2 tablespoons pickling salt or kosher salt
- 1 ½ cups apple cider vinegar
- 1 cup sugar
- 1 ½ teaspoons mustard seeds
- 1 ½ teaspoons celery seeds
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground ginger
Tools:
- Cutting board – For chopping all your vegetables.
- Sharp knife – A good chef’s knife will make prep faster and easier.
- Large mixing bowl – To combine and salt the vegetables overnight.
- Plastic or glass storage container – For refrigerating the salted veggie mixture.
- Colander or fine mesh strainer – For draining and rinsing the vegetables.
- Clean towel or cheesecloth – To help press out excess moisture from the veggies.
- Large heavy-bottomed pot – For making the brine and cooking the chow chow.
- Wooden spoon or heatproof spatula – For stirring the brine and vegetable mixture.
- Measuring cups and spoons – For accurate ingredient measurements.
- Ladle – Useful for filling jars with hot relish.
- Canning funnel (optional) – Makes it easier to transfer chow chow into canning jars with less mess.
- Sterilized glass jars with lids and rings – Pint jars or half-pint size, for storage.
- Tongs or jar lifter (optional) – If you plan to process the jars in a water bath.
- Water bath canner (optional) – Only if you’re canning the relish for shelf storage.
- Food processor or chopper – This makes chopping all those ingredients much faster. However, you can always chop everything by hand.
How to make Green Tomato Chow Chow Relish
Mix the tomatoes, cabbage, onions, and peppers in a large bowl. Sprinkle the chopped vegetables with the salt, mix it well, and cover. Let it rest in the fridge overnight — this draws out moisture and firms up the veggies.
The next day, drain the mixture and rinse it lightly under cold water. Squeeze or press out as much liquid as possible.
In a large pot, bring the vinegar, sugar, and spices to a boil over medium heat, stirring until the sugar dissolves.
Add the drained vegetable mix to the brine. Reduce the heat and simmer for 45–60 minutes, stirring occasionally, until the veggies soften.
Storage instructions
Store homemade chow chow relish in clean jars with lids in the refrigerator for up to 3 months.
Canning instructions
This delicious relish can be safely preserve for long-term storage using the water bath canning method. Check out my tutorial to learn more about hot water bath canning.
Wash the jars, lids, and bands in hot soapy water. Rinse thoroughly.
Place the jars in a large stock pot or deep canning pot and cover with water. Bring to a boil and let them boil for 10 minutes to sterilize. Keep the jars hot until ready to use.
Lids should be kept in hot (not boiling) water to soften the seals.
Use a ladle and a canning funnel (if available) to pack hot chow chow into hot jars, leaving ½ inch of headspace at the top.
Remove the air bubbles by running a non-metallic utensil (like a chopstick or bubble remover tool) around the inside of the jar.
Wipe the rims of the jars with a clean dampened cloth to ensure a good seal.
Place the lids on top of each jar and screw on the bands until fingertip tight (snug but not overly tight).
- Place the filled jars into a boiling water canner, making sure the jars are completely covered by at least 1–2 inches of water.
- Bring to a full rolling boil, then process for 10 minutes (adjust for altitude if needed; see note below).
- After the 10 minute processing time, turn off the heat, remove the lid from the canner, and let the jars sit in the hot water for 5 minutes.
Carefully remove the jars and place them on a towel-lined counter or rack.
Let them cool undisturbed for 12–24 hours.
After cooling, check the seals by pressing the center of each lid — it should not flex up and down.
Label with the date and store in a cool, dark place for up to one year.
Altitude adjustments
1,001–3,000 ft: Add 5 minutes
3,001–6,000 ft: Add 10 minutes
6,001–8,000 ft: Add 15 minutes
8,001–10,000 ft: Add 20 minutes
Frequently asked questions
Yes. This step draws out excess moisture, helping the vegetables stay crisp during cooking and storage. Skipping it can result in a watery, less flavorful relish.
Absolutely. For a sweeter chow chow, add more sugar (start with ¼ cup extra). For spicy chow chow, increase the red pepper flakes or add hot peppers. Taste the brine before adding the vegetables to tweak it to your liking.
Only if you want to store the chow chow long-term at room temperature. If you plan on eating the batch within three months, just refrigerate it in clean jars.
You can, but I don’t recommend it. Once thawed, the texture will be softer and more watery. If you want to try freezing, let it cool completely, then store in airtight containers or freezer-safe jars, leaving a 1/2-inch of headspace. Green tomato relish keeps up to 6 months in the freezer. Thaw completely in the refrigerator before serving.
This can happen if the jar rims weren’t clean before sealing, the jars weren’t processed in boiling water long enough, or the lids were reused or defective Unsealed jars should be refrigerated and used within 2–3 weeks.
You can recan jars if they don’t seal properly — but you need to do it within 24 hours of the original canning attempt.
Pour the contents into a pot and bring it back to a simmer (at least 180°F/82°C). This ensures the contents are hot enough for safe canning. Inspect the rim of the jar for nicks or cracks — if it’s damaged, transfer the contents to a new sterilized jar. Use a new lid (never reuse a lid that has already been processed). Wipe the rim clean. Apply a new lid on top of the jar and screw the band on fingertip tight. Process the jar in a boiling water bath for the full time Let it cool undisturbed for 12–24 hours and check the seal again.
You should only attempt to recan the jars once. If the jar fails a second time, refrigerate it and use within 2–3 weeks. Don’t try to recan using the same lid — always use a new one. If you’re unsure why it didn’t seal, don’t risk it. When in doubt, refrigerate and enjoy it sooner.
Yes — just make sure your pot is large enough and maintain the same ingredient ratios for flavor balance. You may need to simmer a bit longer to reduce the liquid.
Yes, you can use white vinegar instead of apple cider vinegar in your green tomato chow chow — with a few things to keep in mind. Make sure the white vinegar is distilled and labeled 5% acidity, which is the standard for safe home canning. Most store-bought white vinegar meets this requirement. Apple cider vinegar adds a mellow, slightly sweet, fruity flavor, while white vinegar is sharper and more acidic in taste. Your chow chow will be a bit tangier and brighter with white vinegar, but still delicious! Use the exact same amount of white vinegar as apple cider vinegar called for in the recipe.
Serve green tomato chow chow with
- Beans and cornbread
- Hot dogs, burgers, or brats
- Pulled pork sandwiches
- Tuna or chicken salad
- Grilled summer vegetables
- Scrambled eggs or frittatas
- Pork chops
Homemade condiment recipes you might also enjoy
More ideas for green tomatoes
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Small Batch Green Tomato Chow Chow
Ingredients
- 5 cups green tomatoes finely chopped
- 2 ½ cups green cabbage finely chopped
- 1 cup onions finely chopped
- 1 small green bell pepper finely chopped
- 1 small red bell pepper finely chopped
- 2 tablespoons pickling salt or kosher salt
- 1 ½ cups apple cider vinegar
- 1 cup sugar
- 1 ½ teaspoons mustard seeds
- 1 ½ teaspoons celery seeds
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground ginger
Instructions
- Combine the chopped tomatoes, cabbage, onions, and peppers in a large bowl.
- Sprinkle the mixture with the salt, mix well, cover, and refrigerate overnight.
- Drain the mixture and rinse lightly with cool water.
- Press out any excess liquid.
- In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, red pepper flakes, and ground ginger.
- Bring the mixture to a boil and stir constantly to dissolve the sugar.
- Add the drained vegetables to the pot.
- Simmer for 45–60 minutes until the vegetables are tender.
In addition to it’s great sweet and tangy flavor, there are several reasons why you will love this recipe! It’s great for using up garden leftovers, easy to make in small batches, naturally shelf-stable with simple canning techniques, and customizable to suit your own preferences.