Authentic Amish Chow-Chow Recipe: Classic Southern Pickled Relish

Amish Chow Chow is a traditional homemade relish served as a side dish or chunky condiment at potlucks and community suppers, especially alongside hearty mains. It’s an excellent way to use up and preserve extra garden vegetables at the end of the season.

Amish Chow Chow delivers bright, tangy flavor and crunchy texture in every bite. This classic relish mixes pickled vegetables—green tomatoes, cabbage, peppers, onions, and cucumbers—that are briefly soaked in salt water to help them stay crisp during canning. Carrots and green beans add extra crunch and color.

Homemade chow chow has an unmistakable freshness you won’t find in jars from the store. Properly canned, it’s a pantry staple you can enjoy year-round.

Types of Chow Chow (or Piccalilli)

This Amish-style chow chow is chunky and vegetable-forward—cauliflower, carrots, green beans, and more in a sweet-tangy vinegar brine. Regional recipes vary: Southern chow chow leans on cabbage and green tomatoes, New England piccalilli may add brown sugar and a richer spice profile, Canadian versions are simpler, and British piccalilli uses a thick mustard base. All share the same idea: preserved vegetables in a flavorful pickling liquid.

Ingredients for Amish Chow Chow

This canner batch makes about four pints. The vegetable mix is flexible—substitute any canning-safe vegetables you prefer.

• 1 cup green tomatoes, chopped
• 1 cup cabbage, chopped
• 1 cup bell peppers, chopped
• 1 cup cucumber, chopped
• 1 cup yellow onion, chopped
• 1 cup carrots, chopped
• 1 cup green beans, chopped
• 2 tsp celery seed
• 2 tsp mustard seed

Salt water soak:

• 2 quarts water
• 1/4 cup salt

Pickling brine:

• 2 cups sugar
• 2 cups white vinegar

Because relishes use a high-acid brine, they tolerate a fair amount of substitution—leave out or swap vegetables to suit your taste. That said, green tomatoes are traditional and add characteristic flavor and texture, so try the recipe as written at least once.

Making Amish Chow Chow

1. Wash and chop the tomatoes, cabbage, peppers, onions, and cucumbers into small, bite-sized pieces.

2. Dissolve the salt in the water and place the chopped vegetables (except the carrots and green beans) into the brine. Soak overnight to draw out moisture and help keep the vegetables crisp.

3. The next day, drain and rinse the soaked vegetables well.

4. In a separate pot, boil the carrots and green beans for about ten minutes, then drain. This brief cooking softens them slightly while keeping a pleasant crunch.

5. In a large pot, combine the sugar and vinegar and bring to a boil. Add the drained vegetables, the cooked carrots and green beans, and the celery and mustard seeds (or other spices you prefer).

6. Return the mixture to a boil and cook for 2–3 minutes, stirring occasionally, until everything is heated through and well combined.

If you plan to keep the relish in the refrigerator for short-term use, cool it and store it in jars for a few weeks. For shelf-stable storage, proceed to water bath canning.

Canning Amish Chow Chow

1. Pack the hot chow chow into hot pint jars, leaving 1/2″ headspace. Ensure all solids remain under the liquid line.

2. Wipe jar rims clean, apply sanitized lids and screw bands fingertip-tight.

3. Place jars in a water bath canner with at least 1 inch of water above the jar tops. Bring to a rolling boil.

4. Process pints for 10 minutes at 0–1,000 feet altitude. Adjust processing time for higher elevations as noted below.

5. When processing is complete, remove jars carefully and let them cool undisturbed at room temperature for 24 hours. Check seals and label jars. Unsealed jars should be refrigerated and used soon; properly sealed jars will keep up to a year in a cool, dark place.

Serving Amish Chow Chow

Amish Chow Chow is a versatile condiment. It brightens grilled meats, burgers, hot dogs, and sandwiches, and it’s traditionally served alongside hearty dishes like casseroles and pot roasts. The relish is quite flavorful, so small portions complement a meal without overwhelming it.

Store unopened jars in a cool, dark place. Once opened, refrigerate and consume within several weeks for best quality.

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10+ Chow Chow Recipes (& Piccalilli too!)