Jeanne’s Chow-Chow

Jeanne Benavidez


I get requests for this very often. It is a little time consuming but it is well worth it. If any of you remember your mother making this at the end of the summer to use any left over vegetables from the garden, you remember how good it is. Great served with beans and cornbread. I found some photos on the internet since I have never taken any pictures of my own.


★★★★★ 1 vote

makes 12 - 14 pints
Stove Top



  • 1
    head cabbage, finely diced
  • 4 - 5
    green bell peppers, finely diced
  • 4 - 5
    red bell peppers, finely diced
  • 8 - 10
    large green tomatoes or tomatillos, finely diced
  • 3
    zuchinni, finely diced
  • 3
    yellow squash, finely diced
  • 3
    carrots, finely diced
  • 2
    large sweet onions, finely diced
  • 6
    ribs celery, finely diced
  • 4 - 5
    jalapeno peppers (optional) remove seeds and membrane, finely diced
  • 2/3 c
    pickeling salt

  • 3 1/2 c
    granulated sugar
  • 4 c
    white vinegar, (5 % acidity)
  • 2 c
  • 2 Tbsp
    yellow mustard seeds
  • 2 tsp
    celery seeds
  • 1 1/2 tsp
    turmeric, ground
  • 2 Tbsp
    crushed red pepper flakes (use in place of or in addition to the jalapeno peppers

How to Make Jeanne’s Chow-Chow


  1. Place Chow Chow Vegetables in a large Dutch oven. Add salt, cover, and chill overnight.
  2. Rinse and drain; return mixture to Dutch oven.
  3. Add Brining Ingredients to Dutch oven with Vegetabbles. Bring to a boil; reduce heat, and simmer 3 minutes.
  4. Using a sterilized ladle and funnel, pack hot chow chow into hot, sterilized pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
  5. Process in boiling-water bath 15 minutes.
  6. Let cool overnight. Label and store in pantry until used. Refrigerate after opened.

Printable Recipe Card

About Jeanne’s Chow-Chow

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian Dairy Free
Other Tag: Healthy
Hashtags: #spicy #relish #Spreads

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