Pioneer Woman Chow Chow Recipe: Sweet and Tangy Pickled Relish

There’s nothing like a jar of homemade chow chow to brighten up any dish with its sweet and tangy crunch. This pickled relish transforms simple ingredients into a versatile condiment that elevates everything from hot dogs to sandwiches.

With a balance of vegetables, vinegar, and spices, it’s a foolproof way to preserve summer flavors. Perfect for gifting or keeping on hand to add a zesty kick to meals.

Ingredients for Pioneer Woman Chow Chow

Ten simple ingredients transform into this tangy, crunchy condiment that brightens any meal.

The cabbage is key here. Look for firm, heavy heads with crisp leaves—avoid any with browning or soft spots. Green tomatoes should be unripe and solid, not squishy. Whole Foods or a local farmers market usually has the best selection in late summer. The vinegar needs to be 5% acidity for proper preservation, so check the label. Most standard grocery store brands like Heinz work perfectly.

No green tomatoes? Substitute with more cabbage or cauliflower for crunch. Out of celery seeds? Celery salt at half the amount works in a pinch, though the texture differs slightly. For the sugar, you can use all white or all brown, but the combination gives the best depth. Turmeric is non-negotiable for that classic chow chow color—don’t skip it. The red bell pepper adds sweetness, but green works too (just less color).

This keeps in the fridge for up to 2 weeks once opened, but for long-term storage, can it properly using sterile jars and a water bath. Unopened jars last 12-18 months in a cool, dark pantry. The flavors meld beautifully over time—it’ll taste even better after a month.

Step-by-Step Instructions for Sweet and Tangy Pickled Relish

This method ensures a perfect balance of crunch, sweetness, and tang with every batch.

Step 1: Prepare and Chop All Vegetables

Finely shred the 4 cups Green Cabbage after removing the core. I use a sharp chef’s knife for control, but a food processor with the shredding disc works well too. The key is uniform pieces that will soften evenly during pickling.

Dice the 2 cups Green Tomatoes into small, even pieces—about ¼-inch cubes. Seed and finely chop the 1 whole Red Bell Pepper, and finely dice the 1 whole Yellow Onion. This consistent sizing ensures even distribution of flavors and textures in the final relish.

Step 2: Combine Vegetables with Salt and Rest

In a large bowl, combine the shredded cabbage, diced green tomatoes, chopped red bell pepper, and diced yellow onion. Sprinkle with 1 tablespoon of salt (not listed but implied for pickling) and toss to coat evenly. Let this sit for 1 hour at room temperature.

This resting period draws out excess moisture from the vegetables, which prevents a watery relish. After 1 hour, drain and rinse the vegetables thoroughly under cold water to remove the salt. Press gently to remove as much liquid as possible.

Step 3: Create the Pickling Liquid

In a medium saucepan, combine the 2 cups White Vinegar, 1 cup Granulated Sugar, and 0.5 cup Brown Sugar. Add the 1 tbsp Mustard Seeds, 1 tbsp Celery Seeds, and 1 tsp Turmeric.

Bring the mixture to a boil over medium-high heat, stirring constantly until the sugars completely dissolve. This should take about 3-4 minutes. Once boiling, reduce the heat to low and let it simmer for 2 minutes to allow the spices to infuse the liquid.

Step 4: Combine and Simmer the Relish

Add the drained vegetables to the saucepan with the pickling liquid. Stir well to ensure all pieces are submerged. Increase the heat to medium and bring the mixture to a gentle simmer.

Cook for 10-12 minutes, stirring occasionally, until the vegetables soften slightly but retain a pleasant crunch. The liquid should reduce slightly and become syrupy. Watch carefully to prevent overcooking—the relish should be tender but not mushy.

Step 5: Jar and Cool for Storage

Ladle the hot relish into clean, sterilized jars, ensuring the vegetables are packed tightly. Fill each jar to within ½ inch of the top. The liquid should cover the vegetables completely to prevent spoilage during storage.

Let the jars cool to room temperature, then seal with lids. Refrigerate for at least 24 hours before serving to allow the flavors to meld fully. The relish will keep in the refrigerator for up to 1 month, and the flavor improves over time.

Troubleshooting pioneer woman chow chow

Too Watery Relish

If your chow chow releases excess liquid, you likely skipped the salting step. Always rest salted veggies for 1 hour and press out moisture before cooking. For rescue, drain and simmer longer until syrupy.

Soft Vegetables

Mushy texture means overcooking. Reduce simmer time to 8-10 minutes max. Use firm, fresh veggies—avoid wilted cabbage or squishy tomatoes. Test doneness by biting a piece; it should have slight crunch.

If already soft, use as a sauce or blend into dressings. Prevention is key here.

Cloudy Pickling Liquid

Cloudiness often comes from hard water or undissolved sugar. Use filtered water and stir until sugars fully dissolve before adding veggies. A splash of white vinegar can help clarify if needed.

Uneven Spice Distribution

To avoid bites with too much spice, stir the pickling liquid well before adding veggies. Let it simmer 2 minutes for even infusion. For existing jars, shake gently to redistribute seeds.

Jar Sealing Issues

If lids don’t seal, check jar rims for cracks or residue. Sterilize jars in boiling water for 10 minutes before filling. Process sealed jars in a water bath for 10 minutes to ensure vacuum.

Store in a cool, dark place and check seals after 24 hours. 💡

Frequently Asked Questions