Chow chow is a classic Southern condiment used to top peas, beans, or greens.
If you’ve never eaten chow chow, then this is the time to give it a try! One of my favorite ways to eat it is alongside a pork roast.
Chow chow is a classic Southern condiment.
Cook Time 2 hours 15 minutes
Resting time 1 day
- 2 medium green bell peppers seeded and finely chopped
- 1 medium red bell pepper seeded and finely chopped
- 2 small hot peppers seeded and finely chopped
- 2 small green tomatoes finely chopped
- 2 cups finely chopped plum tomatoes about 6
- 2 cups finely chopped onions about 2 medium
- 2 cups finely chopped green cabbage
- 1 cup sugar
- 1 cup distilled white vinegar
- 2 teaspoons kosher salt
- In a large stockpot set over medium heat, combine all the peppers, the green and plum tomatoes, the onions, the cabbage, sugar, vinegar, and salt. Bring the mixture to a boil
- Reduce the heat to low, cover, and simmer for 30 minutes.
- Uncover the pot and simmer for an additional 30 minutes or until thick.
- Pour the sterilized chow chow into sterilized jars, leaving ½ inch headspace at the top of each jar. Follow the water bath process for 10 minutes.
- Place in a cool spot and let sit for 24 hours. Store in the pantry, unopened, for up to 1 year. Once opened, store in the refrigerator for up to 3 months.