Nanny's Green Chow Chow

Bring a taste of nostalgia to your table with Nanny's Green Chow Chow, a tangy, sweet, and slightly spiced Southern relish that's perfect for preserving end-of-season garden vegetables. This vibrant recipe features a medley of green tomatoes, cabbage, bell peppers, and onions, all infused with bold flavors from white vinegar, mustard seeds, turmeric, and a hint of red pepper flakes. The vegetables are salted and drained for maximum crunch, then simmered to perfection in a delicately sweet and zesty brine. Ideal as a condiment for hot dogs, burgers, and beans or as a flavorful side dish, this homemade chow chow recipe is a versatile pantry staple. With simple instructions for canning and rich, complex flavors that deepen over time, it's a must-try for fans of pickled preserves and traditional Southern cuisine.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 8 cups (chopped) Green tomatoes
• 1 large (chopped) Green bell pepper
• 1 large (chopped) Red bell pepper
• 2 medium (chopped) Yellow onion
• 4 cups (finely shredded) Cabbage
• 0.25 cup Kosher salt
• 2 cups White vinegar
• 1.5 cups Granulated sugar
• 1 tbsp Mustard seeds
• 1 tsp Celery seeds
• 1 tsp Ground turmeric
• 0.5 tsp Ground ginger
• 0.5 tsp Crushed red pepper flakes

Directions

Step 1

In a large bowl, combine the chopped green tomatoes, green bell pepper, red bell pepper, yellow onions, and shredded cabbage. Sprinkle the kosher salt over the vegetables and toss to coat.

Step 2

Cover the mixture with plastic wrap and let it sit at room temperature for 4–6 hours, or overnight if possible. This helps draw out excess moisture from the vegetables.

Step 3

Drain the vegetables and rinse thoroughly under cold running water. Press out as much moisture as possible using a clean kitchen towel or cheesecloth.

Step 4

In a large stockpot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground ginger, and crushed red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar has dissolved.

Step 5

Add the prepared vegetable mixture to the pot. Stir well to coat the vegetables in the spiced vinegar solution.

Step 6

Reduce the heat to low and simmer, uncovered, for 1 to 1.5 hours or until the vegetables are tender and the liquid has reduced slightly. Stir occasionally to prevent sticking.

Step 7

Pour the hot chow chow into sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal tightly with lids and rings.

Step 8

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Allow the jars to cool completely at room temperature.

Step 9

Store the chow chow in a cool, dark place for up to 1 year. For best flavor, let it sit for at least 2 weeks before opening.

Nutrition Facts

Serving size	(3658.9g)

Amount per serving	% Daily Value*
Calories	1996.4

Total Fat 9.2g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 27208.5mg	0%
Total Carbohydrate 463.4g	0%
Dietary Fiber 42.9g	0%
Total Sugars 405.7g
Protein 36.2g	0%

Vitamin D 0IU	0%
Calcium 580.4mg	0%
Iron 16.7mg	0%
Potassium 5988.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.0%

Protein: 7.0%

Carbs: 89.1%