Spread the love

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

Contents show

If you love old-fashioned canning recipes, this Amish Chow Chow is a must-try! Made with a colorful mix of finely chopped vegetables in a sweet and tangy vinegar brine, this traditional relish is a staple in Amish kitchens. Perfect for canning, it pairs beautifully with beans, barbecue, and sandwiches. Follow this simple recipe to bring a taste of Amish country to your table!

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

Image illustrates a Pinterest pin of Amish Chow Chow.

What Is Amish Chow Chow and Why Is It a Staple in Traditional Canning?

Amish Chow Chow is a classic sweet and tangy relish made from a mix of garden-fresh vegetables preserved in a spiced vinegar brine. Traditionally, Amish families would use this recipe to make the most of their summer harvest, ensuring no produce went to waste.

This vibrant relish is packed with flavors and colors, making it a favorite addition to hearty meals. Whether served alongside beans, meats, or sandwiches, Chow Chow has long been a cherished way to bring a taste of summer into the colder months.

Why Is Amish Chow Chow One of My Favorite Canning Recipes?

I love this recipe because it embodies everything I enjoy about canning—resourcefulness, tradition, and incredible flavor. When my garden is overflowing with tomatoes, peppers, and cabbage, this relish gives me a delicious way to preserve that abundance.

Plus, there’s something so satisfying about lining my pantry shelves with colorful jars of homemade Chow Chow, knowing I’ll have a tasty, home-canned condiment ready to elevate meals all year long!

Ingredients of Amish Chow Chow

What sets this Chow Chow apart is the perfect balance of flavors—it’s sweet, tangy, and slightly spiced, with a satisfying crunch from the fresh veggies. The combination of green tomatoes, bell peppers, cabbage, and onions creates a vibrant relish that pairs well with so many dishes.

The best part? Thanks to proper canning, it stays shelf-stable for months, meaning I can enjoy a taste of summer even in the dead of winter. If you’re looking for a delicious and time-honored way to preserve your garden’s bounty, this is the recipe to try!

Ingredients

6-8 fresh green tomatoes (about 3 pounds)
3 medium yellow or white onions
4 medium bell peppers (mix of red, yellow, orange, and green for color)
½ medium head of cabbage (about 4 cups chopped)
¼ cup sea salt, pickling salt, or kosher salt (avoid table salt)
3 ½ cups white vinegar (can substitute with apple cider vinegar for a fruitier taste)
1 cup sugar (can be replaced with honey for a natural sweetness)
1 tbsp yellow mustard seeds1 tsp ground celery, celery flakes, or celery seed

Equipment Needed for Canning Amish Chow Chow

Large mixing bowls – For salting and soaking the vegetables.
Sharp knife and cutting board – To chop the tomatoes, onions, peppers, and cabbage.
Colander – For draining the salted vegetables.
Large stockpot – To cook the brine and simmer the Chow Chow mixture.
Wooden spoon or spatula – For stirring the relish as it cooks.
Canning jars (pint-sized, 4 to 6 jars) – For storing the Chow Chow.
New canning lids and bands – Ensures a proper seal for long-term storage.
Jar funnel – This makes filling the jars easier and prevents spills.
Ladle – For scooping hot relish into the jars.
Bubble remover or spatula – To remove air bubbles before sealing.
A damp cloth or paper towel – To wipe jar rims for a clean seal.
Water bath canner with a rack – For processing and sealing the jars.
Jar lifter – To safely remove hot jars from the canner.
Cooling rack or towel-lined surface – For placing hot jars after processing.

Step 1: Prepping the Vegetables

How to Chop Tomatoes, Onions, Peppers, and Cabbage for Amish Chow Chow

Chopping the vegetables properly is key to a well-balanced Chow Chow relish. I like to dice the green tomatoes into small, even cubes—about ¼-inch pieces—so they blend well with the other ingredients. Onions should be finely chopped to add flavor without overwhelming the texture.

For the bell peppers, I remove the seeds and ribs, then dice them into small, uniform pieces to ensure they soften evenly in the brine. When it comes to cabbage, I prefer to shred it finely with a knife or food processor, as smaller shreds help it absorb the flavors better.

Taking the time to chop everything consistently makes for a relish that looks and tastes amazing!

Why Does Uniform Chopping Matter for Amish Chow Chow?

If the vegetables are all different sizes, some will become too soft while others remain too crunchy, leading to an uneven texture. I always aim for consistent, bite-sized pieces so each spoonful of Chow Chow has a balanced mix of flavors.

Even chopping also helps the brine evenly coat all the ingredients, ensuring that no single vegetable overpowers the others. A good rule of thumb is to make sure everything is diced small enough to fit neatly on a cracker or alongside a serving of beans and cornbread—the way it’s traditionally enjoyed!

How to Handle Green Tomatoes and Prevent Excess Moisture

Green tomatoes have a firmer texture than ripe ones, which makes them perfect for Chow Chow, but they also contain a lot of water. To keep my relish from becoming too runny, I like to salt the chopped tomatoes and let them sit in a colander for about 30 minutes before rinsing them.

This draws out excess moisture and keeps the brine from getting diluted. If I’m using especially juicy tomatoes, I’ll even pat them dry with a clean kitchen towel before adding them to the mix. This little step makes a big difference in getting a thick, flavorful Chow Chow that isn’t watery!

Step 2: Salting and Chilling

Why Do I Need to Salt the Vegetables for Amish Chow Chow?

Salting the vegetables is a crucial step in making Chow Chow because it helps draw out excess moisture, preventing a watery relish. Green tomatoes, cabbage, and peppers all contain a lot of liquid, which can thin out the brine if not properly managed. By sprinkling the chopped veggies with salt and letting them sit, the salt pulls out excess water while also enhancing the flavor.

This simple step keeps the Chow Chow crisp and prevents it from becoming too soggy after canning. Plus, it helps the vegetables absorb the tangy-sweet brine more effectively, ensuring every bite is packed with flavor.

How Long Should the Vegetables Sit, and Why Do They Need to Chill for 4 Hours?

After salting, I let the vegetables sit for at least 30 minutes to an hour to release their excess moisture. Most of the time, I will allow them to sit overnight in the fridge. Then, I rinse them well to remove any extra salt before adding them to the brine. But the real magic happens during the chilling process!

This resting time helps soften the vegetables just enough while locking in that signature tangy-sweet taste. It also ensures that when you take your first bite, the flavors have fully developed, giving you a well-balanced and delicious Amish Chow Chow. Trust me, the wait is worth it!

Step 3: Cooking the Brine

How Do I Mix Vinegar, Sugar, and Spices for the Perfect Balance of Tang and Sweetness?

Getting the right balance of tang and sweetness is what makes Amish Chow Chow so irresistible. I start with white vinegar as the base, which gives the relish its signature tangy kick while also acting as a natural preservative.

Then, I add sugar to mellow out the acidity, creating that perfect sweet-and-sour contrast. The key is to stir until the sugar completely dissolves, ensuring a smooth, flavorful brine. If you prefer a sweeter Chow Chow, you can slightly increase the sugar, but I recommend sticking close to the recipe to keep the flavors balanced.

This tangy-sweet brine infuses the veggies with bold, mouthwatering flavor in every bite!

Why Are Mustard Seeds and Celery Seed Important in Amish Chow Chow?

Image illustrates mustard seed and celery seed for pickling Amish Chow Chow.

Mustard seeds and celery seed may seem like small additions, but they bring big flavor to this relish! Mustard seeds add a subtle warmth and depth, giving Chow Chow that classic, slightly spicy zing. They also help round out the sweetness of the brine. Celery seed, on the other hand, enhances the overall savoriness with a hint of earthy, herbal flavor.

I love how these two simple spices elevate the taste of the relish without overpowering the fresh crunch of the vegetables. If you don’t have celery seed on hand, celery flakes or ground celery work as substitutes, but I always recommend sticking with the seeds for the best texture and taste.

How Long Should I Simmer the Brine for Maximum Flavor?

To get the most flavor out of the brine, I bring the vinegar, sugar, and spices to a gentle simmer over medium heat, stirring frequently to dissolve the sugar completely. Simmering for about 5 to 10 minutes allows the mustard seeds and celery seed to release their flavors into the liquid, creating a well-rounded, aromatic brine. I make sure not to boil it too hard—just a slow simmer does the trick.

The longer the flavors have to mingle, the better the final Chow Chow will taste. This step is what transforms a simple mix of veggies and vinegar into a truly rich, flavorful relish!

Step 4: Cooking the Chow Chow

How Do I Properly Rinse and Drain the Salted Vegetables?

After the vegetables have been salted and had time to release their excess moisture, it’s crucial to rinse them thoroughly. I place them in a large colander and rinse under cold running water, using my hands to toss them gently and ensure all the salt is washed away.

Then, I let them drain completely for several minutes. To remove even more excess moisture, I sometimes press the veggies lightly with a clean kitchen towel or give them a quick spin in a salad spinner.

This step prevents the Chow Chow from becoming overly salty while keeping the texture crisp and ready to absorb the flavorful brine.

Why Is Simmering Everything Together Important for the Best Flavor?

Once the vegetables are rinsed and drained, it’s time for the magic to happen! Simmering them in the brine allows all those bold, tangy-sweet flavors to soak into every bite. I bring everything to a gentle simmer and let it cook for about 10–15 minutes, just long enough for the veggies to soften slightly while still keeping a bit of crunch.

This process melds the flavors together, ensuring that the mustard seeds, celery seed, and vinegar penetrate the vegetables evenly.

Skipping this step or rushing it could leave you with a relish that tastes disjointed—so patience is key! The result is a perfectly balanced, well-seasoned Amish Chow Chow that’s ready for canning or enjoying fresh.

Step 5: Canning the Relish

How Do I Sterilize Jars, Fill Them Properly, and Process Them Safely?

Properly sterilizing jars is the key to safe and successful canning. I start by washing my jars, lids, and rings in hot, soapy water, then rinsing them well. Next, I place the jars in a large pot of boiling water and let them sit for 10 minutes to fully sterilize. Meanwhile, I keep the lids and rings in a separate pot of hot (not boiling) water to soften the seals.

When filling the jars with the hot Chow Chow mixture, I use a funnel to avoid spills and leave about ½ inch of headspace to allow for expansion.

Then, I wipe the rims clean, place the lids on, and screw the rings on just until fingertip-tight. The final step is processing the jars in a boiling water bath for 10 minutes, which ensures a safe, shelf-stable seal. Once done, I remove the jars and let them cool undisturbed on a towel for 12 to 24 hours.

How Can I Ensure My Jars Seal Properly for Long Shelf Life?

A proper seal is essential for long-term storage, and I always double-check that my jars have sealed correctly before storing them. After the jars have cooled, I press down on the center of each lid—if it doesn’t pop back, the seal is good! If a lid does pop, that means it didn’t seal properly, and I store that jar in the fridge to use first.

To help prevent seal failures, I make sure my jar rims are completely clean before placing the lids on, and I never over-tighten the rings. When stored in a cool, dark place, properly sealed Chow Chow can last up to a year, giving my family a delicious taste of summer long after canning season is over!

Storage and Serving Suggestions

How Long Does Homemade Chow Chow Relish Last, and How Should I Store It?

When properly canned, Amish Chow Chow relish can last up to a year when stored in a cool, dark place like a pantry or basement. I always make sure my jars are tightly sealed before putting them away, and I label them with the date so I know which batch to use first.

Once opened, a jar of Chow Chow should be kept in the refrigerator and enjoyed within 2 to 3 months for the best flavor and texture. To keep it fresh, I always use a clean spoon when scooping it out and make sure the lid is screwed on tightly before putting it back in the fridge.

What Are the Best Ways to Eat Amish Chow Chow Relish?

One of the reasons I love this Chow Chow relish so much is its versatility! My favorite way to enjoy it is as a topping for a big bowl of salad or beans—it adds just the right amount of tangy sweetness to balance out the rich, savory flavors. It’s also amazing on hot dogs, marinated carrot dogs, burgers, and sandwiches, giving them an extra punch of flavor and crunch.

And if you’re feeling adventurous, try mixing it into potato salad or deviled eggs for a unique twist! However you use it, this old-fashioned relish is sure to become a staple in your kitchen!

Easy 60-Second Homemade Mayonnaise!

To add mayonnaise to this chow chow, open a pint jar of this chow chow goodness and drain the brine.

Grab an empty and clean wide-mouth quart jar and add these ingredients:

1 cup of vegetable or avocado oil.
1 raw egg.
1 tbsp mustard.
1 tbsp lemon juice.
1/4 tsp salt.

How to Make Homemade Mayonnaise with a Stick Blender!

Using a stick blender, place it down to the bottom of the quart jar. You will need a wide-mouth quart jar for the stick blender to fit. Using a jar helps create a vaccume for this blending effect to create smooth mayonnaise.
Turn on the blender and hold it to the bottom of the jar for a few seconds until you see the mayonnaise start to form.
Slowly start raising the blender while still blending to the top until you have creamed together all ingredients into a smooth mayonnaise.
Then add the drained chow chow to the quart jar of mayonnaise and mix!

Conclusion

Why This Amish Chow Chow Recipe Is a Must-Have in My Pantry

There’s something truly special about opening a jar of homemade Chow Chow relish in the middle of winter and tasting the flavors of summer all over again. This recipe has become a staple in my pantry not just because it’s delicious, but because it connects me to the tradition of preserving food the way generations before us did.

Every bite is a reminder of the joy that comes from growing, harvesting, and making something with my own hands. Plus, it’s incredibly versatile—I always keep a few jars on hand to add a burst of flavor to simple meals.

Give This Recipe a Try and Share Your Experience!

Now it’s your turn! Whether you’re a seasoned canner or trying homemade Chow Chow for the first time, I encourage you to give this recipe a go. The process is simple, the flavors are bold, and the reward is a relish that will brighten up your meals for months to come.

If you make a batch, I’d love to hear how it turned out! Share your results, any tweaks you made, or your favorite ways to enjoy it in the comments below. Let’s keep this delicious tradition alive together!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I Adjust the Amount of Sugar or Vinegar in the Recipe?

I don’t recommend reducing the vinegar since it plays a crucial role in preserving the relish safely. However, you can slightly adjust the sugar to make it more or less sweet. Just keep in mind that sugar also helps balance the tanginess of the vinegar, so cutting it too much may result in a relish that’s overly sharp.

2. Can I Use Apple Cider Vinegar Instead of White Vinegar?

Yes! Apple cider vinegar adds a slightly fruitier, milder tang compared to white vinegar. It’s a great alternative if you prefer a softer acidity, but make sure you’re using one with at least 5% acidity to keep the relish shelf-stable.

3. Can I Add Other Vegetables to the Mix?

Absolutely! Some people like to add corn, green beans, or even carrots for extra texture and flavor. Just be sure to keep the overall vegetable-to-brine ratio the same so that everything stays properly preserved.

4. What If My Chow Chow Relish Is Too Runny?

If your relish seems too watery, it’s likely that the vegetables weren’t drained thoroughly after salting. Next time, try pressing out more moisture or letting them sit in a colander longer. If the relish is already canned, don’t worry—it will still taste great! Just use a slotted spoon when serving to drain off any excess liquid.

5. Can I Make This Recipe Without Canning?

Yes! If you don’t want to process the jars in a water bath, you can store your Chow Chow relish in the refrigerator instead. Just keep it in an airtight container and use it within 2 to 3 months for the best quality.

Amish Chow Chow

This Amish Chow Chow recipe is a classic sweet and tangy relish made from a colorful mix of green tomatoes, cabbage, peppers, and onions, all simmered in a perfectly seasoned vinegar brine. This traditional favorite is a great way to preserve garden-fresh vegetables and adds a burst of flavor to beans, sandwiches, and more. With simple canning instructions, you can enjoy this old-fashioned relish all year long!

Print Recipe Pin Recipe

Prep Time 45

Cook Time 40

Chill Time 8

Total Time 9 25

Servings 4 to 6 pints

Ingredients

Fresh Vegetables

6-8 fresh tomatoes
3 medium yellow or white onions
4 medium bell peppers of mixed colors
½ medium head cabbage

Brining & Pickling

¼ cup sea salt, pickling salt, or kosher salt
3 ½ cups white vinegar
1 cup sugar
1 tbsp yellow mustard seeds
1 tsp ground celery, celery flakes, or celery seed

Instructions

Prepping the Vegetables

Wash all vegetables thoroughly.
Finely chop the green tomatoes, onions, bell peppers, and cabbage. Keep the pieces small and uniform for even flavor and texture.
Transfer chopped veggies to a large bowl.

Salt and Rest the Vegetables

Sprinkle ¼ cup salt over the chopped vegetables and stir well.
Cover and refrigerate for 4 hours to draw out excess moisture.
After chilling, rinse the vegetables under cold water and drain well to remove the salt.

Make the Pickling Brine

In a large pot, combine vinegar, sugar, mustard seeds, and celery seed.
Bring the mixture to a boil over medium heat, stirring occasionally.

Cook the Relish

Add the rinsed vegetables to the pot and stir well.
Simmer uncovered for 40 minutes, stirring occasionally, until the mixture is tender and the flavors meld together.

Sterilize Jars and Pack the Relish

While the relish is cooking, sterilize your canning jars in boiling water.
Using a ladle and funnel, pack the hot relish into the sterilized jars, leaving ½ inch of headspace.

Seal and Process the Jars

Wipe jar rims clean, place lids on top, and screw bands on until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
Remove jars and let them cool completely on a towel-lined surface.