I love making homemade relish. Sometimes I use summer squash, tomatoes, big cucumbers, or green tomatoes. This is the first time I’ve ever made Peach Green Tomato Chow Chow.
It won’t be the last time.
I also get a kick out of the kids walking in the kitchen and saying “What in the world is that smell?!” Their noses wrinkle, and then they run back into the other room. Vinegar in the kitchen = peace and quiet for mom. (A little secret from me to you.)
Peach Green Tomato Chow Chow, ya’ll.
Chow Chow is a sweet and tangy pickled “kitchen sink” type of relish.
What do I mean by kitchen sink? You can pretty much use any garden vegetable to make it. Most Southern versions of green chow chow use cabbage, peppers, green tomatoes and cucumbers. You really can’t go wrong, and it is a great recipe to experiment with.
My goal with this was to make a hearty, tangy green tomato chow chow to serve with biscuits and beans. You can totally chop your vegetables in smaller pieces if you prefer, but I wanted to keep the shape and texture of the vegetables.
Especially the fresh summer peaches!
What possessed me to put peaches in this green tomato chow chow recipe? A whim. My first thought was to make some peach salsa, but I’m like…why not use peaches to make relish?
Definitely use firm peaches, even if they are slightly under-ripe. I was able to get these at just the right moment of peachy perfection.
For the rest of your green tomato chow chow vegetables, you can mix and match as you would like. I stuck with some of my go-to relish making faves: green tomatoes, green bell peppers, red bell peppers, green cabbage, white onions, and just a little cucumber.
A little sugar, water, vinegar and spices later…my mouth is already watering. Can’t wait to get this Peach Green Tomato Chow Chow on my plate!!
Click here to get the ultimate cookbook for making pickles and relish!
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After simmering for a while, carefully ladle the green tomato chow chow into clean hot jars. You can wash them by hand in super hot water and a mild detergent. Or if your dishwasher has a sanitize cycle…use it.
After you fill the jars with your Peach Green Tomato Chow Chow (leaving a little space between the top of the relish and the rim of the jar), carefully wipe the rim. Add your lids and hand tighten the rings.
Carefully place the kiddies in the pool, and let them boil in a hot water bath for about 15 minutes.
Love Southern cooking? Try some of our favorites:
Carefully remove the hot jars from the water bath, and let cool on a countertop lined with layers of towels.
If you want to skip the water bath step, you can refrigerate the Peach Green Tomato Chow Chow for several weeks. If processed it will keep for months.
Enjoy with your favorite country meal! Peach + Green Tomato Chow Chow is also great served with good crackers and cheese, or as a topping for hot dogs and hamburgers.
Peach Green Tomato Chow Chow
18 Total Cups of Vegetables (feel free to mix and match to your preference, but here is our list for this recipe)
- 4 cups peaches peeled and chopped (about 6 large)
- 3 cups green tomatoes cored and chopped (about 4 medium)
- 4 cups green cabbage chopped (about half a cabbage)
- 2 cups red bell pepper seeded and chopped (2 peppers)
- 2 cups green bell pepper seeded and chopped (2 peppers)
- 2 cups white onion peeled and chopped (2 medium)
- 1 cup cucumber peeled and chopped (1 large)
- 1 1/2 cups white sugar
- 1 cup white vinegar
- 3/4 cup water
- 1 1/2 TB salt kosher or pickling works best, you can use table salt if you don't have the others
- 2 tsp dry mustard powder
- 2 tsp mustard seed
- 1 tsp crushed red pepper
- 1 tsp minced garlic
- 1 tsp Jamaican dry seasoning blend or any all purpose*optional
- 3/4 tsp ginger powder
- 3/4 tsp dill weed
- 1/2 tsp curry or tumeric
- 1/2 tsp celery seed
- 1/4 ground allspice
- In a non reactive pot (stainless steel, etc), combine sugar, vinegar, water, salt and all spices. Bring to a low boil, stirring to dissolve the sugar.
- Add vegetables and stir. Reduce to a simmer, and cook and stir for 20 minutes.
- Pour into hot, sanitized jars. Leave 1/2 inch of head space. Wipe the rims clean, and place lids and rings onto jars. Process in a water bath for 15 minutes, then let jars cool.
- Or, after pouring into jars, seal and refrigerate.