Cracker Barrel Chow Chow Recipe: Tangy Pickled Relish for Southern Meals

This pickled vegetable relish brings authentic Southern flavor to your table with its perfect balance of tangy and sweet. The combination of cabbage, peppers, and onions creates a versatile condiment that elevates any meal.

I’ve refined this method to ensure crisp texture and bold flavor in every batch. A proper vinegar-to-sugar ratio makes the difference between bland and exceptionally balanced chow chow.

The pickling process preserves the vegetables while enhancing their natural flavors. This relish keeps well in the fridge for weeks, ready to complement meats, sandwiches, or beans.

Serve it as a side or mix it into dishes for a tangy kick. Here’s how to make this Southern staple at home.

Ingredients for Cracker Barrel Chow Chow

Ten ingredients transform into this vibrant Southern condiment with perfect tangy-sweet balance.

The vinegar quality is paramount. White vinegar with 5% acidity ensures proper preservation and that signature sharpness. For the cabbage, Napa or savoy can substitute green but may alter texture slightly. Penzeys or bulk spice sections at natural food stores offer the freshest celery seeds and mustard seeds—avoid dusty old jars from the back of your pantry.

No green bell pepper? Poblano or Anaheim add milder heat. Short on sugar? Brown sugar at the same ratio works but darkens the color. The turmeric is optional but gives that classic golden hue. For extra crunch, add 1 cup finely diced cauliflower. Always taste the brine before jarring—it should be bold, not one-note.

This keeps for 4-6 weeks in the fridge once opened. For longer storage, process in a water bath for 10 minutes. The flavor deepens after 24 hours, so resist digging in right away. Use a clean spoon every time to prevent contamination.

Step-by-Step Instructions for Chow Chow

This method ensures a perfect balance of tangy, sweet, and crunchy texture in every batch.

Step 1: Prepare and Chop the Vegetables

Begin by finely shredding the 4 cups Green Cabbage using a sharp knife or food processor. I prefer a food processor for consistency, but a knife works if you’re careful. The cabbage should be thinly cut but not pulverized—you want texture in your finished product.

Next, dice the 1 whole Red Bell Pepper and 1 whole Green Bell Pepper into small, uniform pieces about ¼-inch in size. Finely chop the 1 whole Yellow Onion as well. Uniform cutting ensures even pickling and a consistent texture throughout the relish.

Step 2: Combine Vegetables with Salt

In a large non-reactive bowl, combine the shredded green cabbage, diced peppers, and chopped yellow onion. Sprinkle the 1 tbsp Salt evenly over the vegetables and toss thoroughly to coat. The salt will begin to draw out moisture from the vegetables, which is essential for achieving the right texture.

Let the mixture sit at room temperature for 1 hour. You’ll notice the vegetables soften slightly and release liquid. After the hour, drain the vegetables in a colander and rinse them under cold water to remove excess salt. Press gently to remove as much liquid as possible—this prevents a watery final product.

Step 3: Simmer the Pickling Liquid

In a medium saucepan, combine the 1.5 cups White Vinegar, 0.75 cup Granulated Sugar, 1 tbsp Yellow Mustard Seeds, 1 tsp Celery Seeds, and 0.5 tsp Turmeric. Place the saucepan over medium-high heat and bring to a boil, stirring until the sugar fully dissolves.

Once boiling, reduce the heat to medium-low and let the mixture simmer for 5 minutes. This allows the spices to infuse the liquid, creating a flavorful base for the relish. The liquid should have a vibrant yellow hue from the turmeric and a fragrant aroma from the seeds.

Step 4: Combine and Cook the Relish

Add the drained vegetable mixture to the saucepan with the pickling liquid. Stir well to ensure the vegetables are fully submerged. Return the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.

Cook until the vegetables are tender but still retain a slight crunch and the liquid has reduced slightly. You want the relish to be moist but not swimming in liquid. The celery seeds and mustard seeds will soften slightly but still add a pleasant texture.

Step 5: Jar and Cool the Chow Chow

Ladle the hot relish into clean, sterilized jars, ensuring the vegetables are packed tightly. Seal the jars while the relish is still hot to create a vacuum seal as it cools. This helps preserve the relish and enhances its shelf life.

Let the jars cool to room temperature, then refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld and develop. The relish will keep in the refrigerator for up to 3 months, and the flavor improves with time.

Wine and Beer Pairings for This Recipe

Beer Pairings

This tangy relish pairs wonderfully with a crisp American lager like Budweiser or Miller Lite. The clean, light flavor cuts through the vinegar sharpness while complementing the sweetness. I always keep a few cold ones on hand when serving chow chow. 🍺

Light Ales

A wheat beer such as Blue Moon or Shock Top offers citrus notes that enhance the relish’s brightness. The effervescence cleanses your palate between bites, making each taste as vibrant as the first.

Wine Options

For wine lovers, a chilled Riesling with its honeyed sweetness and crisp acidity balances the tangy-sweet profile beautifully. I prefer a Moscato d’Asti from Italy for its light, fruity character. 🍷

Non-Alcoholic Choices

Sparkling lemon-lime soda or ginger ale works surprisingly well, especially for lunch pairings. The carbonation and citrus mirror the relish’s acidity while the sugar complements its sweetness.

Bold Pairings

If you enjoy contrast, try a porter or stout. The dark beer’s roasted malt flavors provide a rich counterpoint to the bright, tangy chow chow. I love this combination with smoked meats. 🔥

Cocktail Match

A whiskey sour echoes the vinegar tang while the sweetness harmonizes with the relish. The citrus notes in the cocktail elevate both the drink and the condiment.

Frequently Asked Questions