Go Back
–+ servings
Gene Haven's Chow Chow
This mustard-style chow chow is a tangy, spiced relish featuring a medley of cucumbers, onions, green tomatoes, bell peppers, and celery. Popular in Southern cuisine, chow chow is often used as a zesty accompaniment to beans, meats, or sandwiches. This version, attributed to Gene Havens, includes a robust mustard base sweetened with sugar and sharpened with turmeric and vinegar. Its bright flavor and old-fashioned character make it a beloved addition to any pantry.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Brining Time 8 hours
Total Time 9 hours 15 minutes
Course Side Dish
Cuisine American, Southern
Servings 24
Calories 35 kcal

Ingredients
  

  • 24 cucumbers (small )
  • 1 quart onions
  • 2 heads cauliflower
  • 2 quarts green tomatoes
  • 6 green peppers (chopped medium-fine)
  • 4 inches celery
  • 3 quarts vinegar
  • ½ lb mustard
  • ½ oz turmeric
  • ¾ cup flour
  • vinegar (cold, for mixing paste)

Instructions
 

Step 1: Chop & Brine

  • Chop cucumbers, onions, cauliflower, green tomatoes, green peppers, and celery.
  • Make a brine solution and cover vegetables.
  • Leave to soak overnight.

Step 2: Scald & Drain

  • In the morning, bring the brined vegetables to a scalding (not boiling) heat.
  • Drain in a colander.

Step 3: Prepare Vinegar Base

  • In a large pot, bring 3 quarts of vinegar to a boil.

Step 4: Make Mustard Paste

  • In a separate bowl, mix ½ lb mustard, ½ oz turmeric, and ¾ cup flour with cold vinegar.
  • Whisk until smooth and lump-free.

Step 5: Combine

  • Stir the mustard paste into the boiling vinegar.
  • Add the drained vegetables and cook until slightly thickened.

Step 6: Bottle

  • Pour hot chow chow into sterilized jars.
  • Seal and cool completely before storing.

Tips

  • Chop all vegetables very fine for the traditional chow chow texture
  • Drain vegetables thoroughly after overnight brining to avoid excess liquid
  • Stir mustard mixture constantly to prevent scorching
  • Adjust sugar slightly for a more tangy or sweeter relish
  • Use green tomatoes that are firm and underripe
  • Excellent served with beans, cornbread, or grilled meats
  • Keeps well refrigerated for several weeks
  • Flavor improves after a few days of resting
  • Can be water-bath canned for longer storage
  • Use white vinegar only, as written, for authentic flavor

Nutrition

Calories: 35kcalCarbohydrates: 7gProtein: 0.5gFat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 180mgPotassium: 90mgFiber: 1gSugar: 5gVitamin A: 210IUVitamin C: 8mgCalcium: 12mgIron: 0.4mg
Keyword chow chow, garden vegetables, heirloom, mustard relish, preserves, sweet and sour, tangy, vintage
Tried this recipe?Let us know how it was!