Chow-Chow is the ultimate expression of the Amish and Mennonite “waste nothing” philosophy. Historically, it wasn’t made from a strict recipe, but rather as an end-of-harvest necessity. Just before the first hard frost, cooks would strip the garden of everything left—green tomatoes that wouldn’t ripen, the last of the corn, late summer beans, and cabbage—and preserve them in a deeply spiced, sweet-and-sour brine.
In Amish communities across the Midwest, the exact vegetable ratio changes based on what survived the late summer heat, but the bright, turmeric-stained brine remains the constant. The secret to authentic Chow-Chow isn’t just the vinegar-to-sugar ratio; it’s the overnight salt soak, which draws out excess moisture so the vegetables stay crisp even after canning.
Here is a manageable, modern-kitchen batch that yields about 4 to 5 pints.
Authentic Sweet-and-Sour Chow-Chow
Prep time: 30 mins (plus overnight soak)
Cook time: 20 mins
Yield: 4-5 Pints
The Garden Mix
- 2 cups green tomatoes, chopped
- 2 cups green cabbage, chopped
- 1 cup sweet onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 1 cup cauliflower florets, chopped small
- 1 cup green beans, cut into 1-inch pieces
- 1/4 cup pickling salt (do not use iodized table salt)
The Spiced Brine
- 2 1/2 cups apple cider vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 tbsp mustard seed
- 1 tsp celery seed
- 1 tsp ground turmeric
- 1/2 tsp crushed red pepper flakes (optional, for a slight kick)
The Method
1. The Overnight Soak (Crucial for Crunch)
Combine all the chopped vegetables in a large glass or stainless steel bowl. Sprinkle the pickling salt evenly over the top and toss thoroughly. Cover the bowl with a clean towel and let it sit at room temperature for at least 8 hours, or overnight. The salt will draw out a surprising amount of liquid, which prevents the relish from becoming mushy later.
2. Rinse and Drain
The next morning, transfer the vegetables to a large colander. Rinse them thoroughly under cold running water to remove the excess salt, then press down firmly to drain as much liquid as possible.
3. Build the Brine
In a large, non-reactive pot (stainless steel or enamel—avoid bare aluminum or cast iron, which react with the vinegar), combine the apple cider vinegar, both sugars, mustard seed, celery seed, turmeric, and red pepper flakes. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugars are completely dissolved.
4. The Short Simmer
Add the drained vegetables to the boiling brine. Return the pot to a gentle simmer and cook for exactly 10 minutes. You want the vegetables heated through and slightly softened, but they must retain their crispness.
5. Pack and Store
If you are eating it within a month, you can simply ladle the hot Chow-Chow into clean jars, let them cool, and store them in the refrigerator.
For Long-Term Pantry Storage: Ladle the hot relish into sterilized pint jars, leaving 1/2-inch of headspace. Wipe the rims, apply canning lids and bands, and process in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Let cool undisturbed for 24 hours.
