From Texas to Virginia and everywhere in between, sweet, spicy and tangy Chow Chow is a beloved Southern relish. It’s served atop hot dogs, barbecue or as a way to perk-up a classic bowl of pinto beans with a side of cornbread. It’s as integral a part of Southern toppings as salt and pepper shakers on the kitchen table with simple preparation to boot
Chow chow comes in different varieties depending on the region and the cook’s preference. You’ll find that some chow chow recipes consist primarily of chopped green tomatoes with varying amounts of cabbage, onion and peppers. At times, I make chow chow with poblano or jalapeno peppers to give it a kick. It adds spunk to a simple bowl of beans and I can’t imagine what type of bean it wouldn’t compliment. At times, I’ve also chosen to serve it as an appetizer with crackers and cream cheese.
Old Fashioned Chow-Chow
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.