Amish Chow Chow Recipe

Amish Chow Chow Recipe is a traditional sweet-and-sour pickled relish made with a colorful mix of garden vegetables like green tomatoes, cabbage, peppers, and onions. This easy canning recipe is perfect for preserving summer’s harvest and adding bold, tangy flavor to any meal.

If you’re looking for a delicious way to elevate burgers, beans, or roasted meats, this Amish Chow Chow is exactly what you need. With simple ingredients and minimal prep, it’s a time-tested favorite that brings old-fashioned flavor to the modern table. Love our Amish Apple Cake? You’ll find this just as comforting—and even more versatile!

What Is Amish Chow Chow?

Chow chow: is it a cuddly pup or a tangy relish? In this case, it’s a deliciously tart, slightly sweet, and colorful pickled vegetable mix that’s been charming taste buds for generations. Ever wondered why it’s called “chow chow”?

Some say it comes from a Creole word meaning “mixture,” but who knows maybe a playful Amish cook picked the name after seeing how everyone gobbled it up! Rumor has it Grandma Sarah once joked, “The way to a man’s heart is through his stomach, especially if you top his sandwich with this!” Curious yet? Grab your peeler and jars, and let’s make a batch that will have friends begging for your secret. Ready to see what all the fuss is about?

Why You’ll Love This Amish Chow Chow Recipe

1. Tangy Flavor Explosion: Imagine crisp green beans, cabbage, and tomatoes soaking up a vinegar-spice bath—each bite bursts with zesty, garden-fresh goodness.
2. Budget-Friendly: Skip store-bought relishes with preservatives. This homemade version uses simple pantry staples (vinegar, sugar, and spices) and leftover summer veggies, saving money and reducing waste.
3. Versatile Toppings & Mix-Ins: Customize with a sprinkle of red pepper flakes for heat or extra mustard seed for depth. Top burgers, hot dogs, or creamy mashed potatoes for a flavor boost.

If you adore the hearty comfort of Amish Beef Stew or the cinnamon-sweet nostalgia of Amish Cinnamon Rolls, this relish will become your new go-to. Give it a try—it may just become your family’s favorite condiment!

How to Make Amish Chow Chow Recipe

In under an hour, transform chopped garden veggies into a bright, tangy relish that’s perfect for canning or enjoying fresh. This recipe’s charm lies in its simplicity: soak vegetables overnight, simmer in a sweet-and-sour brine, and jar for months of zesty flavor. Ready in about 60 minutes (plus soaking time), it’s ideal for busy weeknights and leisurely weekends alike.

Key Ingredients for Amish Chow Chow Recipe

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• 4 cups chopped green tomatoes (about 6–8 medium)
• 4 cups chopped green cabbage (1 small head)
• 2 cups chopped green beans (fresh or frozen)
• 2 cups chopped onions (1 large white or yellow)
• 2 cups chopped carrots (2–3 medium)
• 2 cups corn kernels (fresh, frozen, or canned, drained)
• 2 cups chopped red sweet peppers (2–3 bell peppers)
• 2 cups chopped celery (4–5 stalks)
• ¼ cup canning (kosher) salt
• Ice water (enough to cover vegetables in a bowl)

Pickling Brine:

• 5 cups white vinegar (5% acidity)
• 2½ cups granulated sugar
• 2 tablespoons mustard seed
• 1 tablespoon celery seed
• 1 teaspoon turmeric (optional, for vibrant color)

Image: Ingredients for Amish Chow Chow Recipe
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Step-by-Step Instructions

1. Prepare Vegetables (10 minutes):
   • Wash and dry all produce.
   • Chop green tomatoes, cabbage, green beans, onions, carrots, corn kernels, red peppers, and celery into uniform, bite-sized pieces. This ensures even pickling.
   • Place all chopped vegetables in a large, non-reactive bowl.
2. Soak Overnight (8+ hours):
   • Sprinkle ¼ cup canning salt over the vegetables.
   • Pour enough ice water into the bowl to cover them completely.
   • Cover with plastic wrap or a lid and refrigerate overnight (or at least 8 hours). This draws out excess moisture and firms the vegetables.
3. Drain and Rinse (10 minutes):
   • The next day, drain the vegetables through a fine-mesh colander.
   • Rinse thoroughly under cold running water to remove excess salt.
   • Let the vegetables drain while you prepare the brine.
4. Make the Pickling Brine (5 minutes):
   • In a large, heavy-bottomed pot, combine 5 cups white vinegar and 2½ cups granulated sugar.
   • Add 2 tablespoons mustard seed, 1 tablespoon celery seed, and 1 teaspoon turmeric (if using).
   • Bring to a rolling boil over medium-high heat, stirring occasionally until the sugar dissolves.
5. Cook the Relish (20–25 minutes):
   • Carefully add the drained vegetables to the boiling brine.
   • Reduce heat to medium and simmer, uncovered, stirring occasionally to prevent sticking.
   • Cook until vegetables are tender-crisp, about 20–25 minutes. They should be heated through but still hold their shape—avoid overcooking.
6. Sterilize Jars (10 minutes):
   • While the relish simmers, wash pint-sized canning jars, lids, and bands in hot, soapy water. Rinse well.
   • Place jars in a large pot of simmering water (not boiling) to sterilize. Keep lids in a small saucepan of simmering water.
7. Pack Jars & Seal (10 minutes):
   • Using a jar lifter, remove one hot jar at a time and set on a clean towel.
   • Pack hot relish into jars, leaving ½-inch headspace at the top. Remove air bubbles with a non-metallic spatula.
   • Wipe rims with a clean, damp cloth.
   • Center lids on jars and screw on bands until fingertip-tight.
8. Process in Water Bath (10 minutes):
   • Place jars on a rack in a boiling water bath canner. Ensure jars are covered by at least 1 inch of water.
   • Bring water to a rolling boil and process pints for 10 minutes (adjust for altitude: add 1 minute for each 1,000 feet above 1,000 ft).
   • Turn off heat, remove lid, and let jars sit for 5 minutes before removing.
9. Cool & Store (12–24 hours):
   • Transfer jars to a towel-lined countertop.
   • Let stand undisturbed for 12–24 hours. Lids should “pop” and seal.
   • Check seals by pressing center of lids—no flex indicates a good seal.
   • Label with date and store in a cool, dark place for up to 1 year.

What to Serve Amish Chow Chow Recipe With

• Pulled Pork Sandwiches: The tangy crunch of chow chow cuts through rich, smoky pork—spread a generous spoonful on top.
• Baked Beans: Stir a few tablespoons into creamy baked beans for a flavor boost, much like our Amish Hamburger Steak Bake that loves bold accompaniments.
• Macaroni & Cheese: Add a contrasting texture and zingy note—think gooey cheese meets crisp veggies.
• Grilled Brats or Hot Dogs: Skip standard ketchup and mustard; top your grilled links with chow chow for an Amish country twist.
• Mashed Potatoes or Rice: Delightfully unexpected taste—like topping your plate of classic comfort with a burst of acidity.

Want more inspiration? Try pairing it alongside a bowl of Amish Church Soup or serve with afternoon tea and warm Amish Cinnamon Rolls.

Top Tips for Perfecting Your Amish Chow Chow Recipe

1. Uniform Cutting: Aim for evenly sized pieces—about ½-inch cubes—so vegetables pickle consistently.
2. Salt Soak: Don’t skip the overnight soak. It draws out excess moisture, ensuring crisp-tender veggies that aren’t soggy.
3. Don’t Overcook: Simmer just until veggies are tender-crisp. If you cook too long, they’ll lose their bite and turn mushy.
4. Vinegar Acidity: Use 5% acidity white vinegar to ensure safe preservation. Avoid low-acid vinegars.
5. Spice Variations: Love heat? Add 1–2 teaspoons red pepper flakes when making the brine. Want sweeter? Reduce sugar by ¼ cup—taste as you go.
6. High-Quality Sugar: Granulated white sugar yields the best clarity in brine; avoid brown sugar for this recipe.
7. Headspace Matters: Leaving a proper ½-inch headspace ensures good seals. Use a ruler or headspace tool if needed.
8. Altitudinal Adjustments: Living above 1,000 ft? Increase processing time by 1 minute per extra 1,000 ft elevation.

By following these tips, you’ll nail the perfect texture and balanced tanginess every time—guaranteed!

Storing and Reheating Tips

• Shelf Life: Properly canned jars can be stored unopened in a cool, dark pantry for up to 12 months.
• Refrigeration: Once opened, keep the jar in the refrigerator, tightly sealed. Use within 4–6 weeks for best flavor.
• Freezing (Optional): If you prefer freezing to canning: cool relish completely, transfer to freezer-safe containers or bags, leaving ½-inch headspace, and freeze for up to 6 months. Thaw overnight in the fridge before using.
• Reheating: No reheating needed—chow chow is served cold or at room temperature. If you prefer a warmed relish (for topping hot dogs), gently heat a small saucepan over low heat and stir until just warmed; avoid simmering.

Final Thoughts

This Amish Chow Chow Recipe is proof that simple ingredients, a little patience, and classic preservation methods can create something extraordinary. Whether you’re a seasoned canner or a first-timer, you’ll love how easy it is to turn fresh veggies into a year-round condiment that elevates burgers, beans, and more.

Want more Amish-inspired kitchen inspiration? Browse our Amish Applesauce Cake or get cozy with Amish Beef Stew. Don’t forget to follow us on Pinterest for beautiful recipe boards, step-by-step images, and community tips. Ready to fill your pantry with jars of tangy goodness? Let’s start canning!

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Amish Chow Chow Recipe

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• Author: Ruthie
• Total Time: 8 hours 30 minutes
• Yield: 7 pint jars 1x

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Description

This classic Amish Chow Chow Recipe is a sweet-and-tangy pickled relish made with green tomatoes, cabbage, onions, and a vibrant mix of vegetables. Perfect for canning and enjoying year-round, it’s an old-fashioned way to preserve garden harvests with bold, zesty flavor. Use it to top sandwiches, hot dogs, beans, or mashed potatoes—your pantry will thank you!

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Ingredients

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• 4 cups chopped green tomatoes (about 6–8 medium)
• 4 cups chopped green cabbage (1 small head)
• 2 cups chopped green beans
• 2 cups chopped onions (white or yellow)
• 2 cups chopped carrots
• 2 cups corn kernels (fresh, frozen, or drained canned)
• 2 cups chopped red sweet peppers
• 2 cups chopped celery
• ¼ cup canning salt
• Ice water to cover vegetables
• For the brine:
• 5 cups white vinegar (5% acidity)
• 2½ cups granulated sugar
• 2 tablespoons mustard seed
• 1 tablespoon celery seed
• 1 teaspoon turmeric (optional)

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Instructions

1. In a large bowl, combine all chopped vegetables.
2. Sprinkle with canning salt and cover with ice water. Let sit in the refrigerator overnight.
3. Drain and rinse vegetables thoroughly the next day.
4. In a large pot, combine vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil.
5. Add the drained vegetables and simmer for 20–25 minutes, stirring occasionally.
6. Pack hot relish into sterilized pint jars, leaving ½-inch headspace.
7. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes.
8. Remove jars and let cool. Store in a cool, dark place for up to 1 year.

Notes

Don’t skip the salt soak—it keeps veggies crisp.

Use 5% acidity vinegar for safe canning.

Add red pepper flakes if you like a spicier version.

Recipe yields about 6–7 pints.

Perfect topping for BBQ, hot dogs, and beans.

• Prep Time: 8 hours
• Cook Time: 30 minutes
• Category: Canning, Condiment
• Method: Boiling Water Bath
• Cuisine: Amish

Nutrition

• Serving Size: 2 tablespoons
• Calories: 35
• Sugar: 6g
• Sodium: 180mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 0.5g
• Cholesterol: 0mg