This classic old-fashioned chow chow has been a family favorite for decades. Packed with crisp cabbage, colorful peppers, and a tangy-sweet blend of vinegar and sugar, it’s the perfect accompaniment to grilled meats, sandwiches, or served straight from the jar. Easy to make and ideal for canning, it brings a taste of nostalgia to every bite.
Grandma’s Timeless Old-Fashioned Chow Chow
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage, chopped | 1 small |
| Green or red tomatoes, chopped | 6–8 |
| Bell peppers, chopped | 6 medium |
| Onions, chopped | 6 large |
| Hot peppers, chopped | 2 |
| Sugar | 3 cups |
| White vinegar | 5 cups |
| Salt or pickling salt | 1/4 cup |
Instructions
Combine Ingredients
In a large pot, add the chopped cabbage, tomatoes, bell peppers, onions, hot peppers, sugar, vinegar, and salt.
Bring to a Boil
Heat over high heat until the mixture comes to a full boil.
Simmer
Reduce the heat and let it simmer for 20–25 minutes, or until the vegetables are tender and flavors are melded.
Canning (Optional)
If canning, ladle the chow chow into sterilized pint jars, leaving about 1/2 inch headspace. Seal the jars and process in a boiling water bath for 20 minutes.
Serving
If not canning, store in the refrigerator for up to 2 weeks. Serve as a tangy, flavorful side or relish with your favorite dishes.
Tip: For a milder version, reduce or omit the hot peppers.
