Cracker Barrel Chow Chow Recipe (Easy Copycat)
Cracker barrel chow chow recipe fans, this one is for you. That sweet, tangy relish Cracker Barrel sets on every table alongside their pinto beans is one of those things people quietly obsess over, and it turns out you can make a very close version at home with a handful of vegetables and a straightforward brine.
It keeps in the fridge for weeks, and once you have a jar on hand, you’ll find yourself reaching for it on everything.
Why I Love This Recipe
The balance of sweet and sharp here is what keeps this in regular rotation. The vinegar brine stays bright without being mouth-puckering, and the green tomatoes give it a slight earthiness that softens the sharpness of the cabbage.
It also gets better after a day in the fridge. The vegetables mellow and the brine soaks in, so a batch made Sunday is at its best by Tuesday.
Recipe Ingredients
- 4 cups green cabbage, finely chopped – The base of the relish; the fine chop keeps the texture consistent
- 2 cups green tomatoes, finely chopped – Gives earthy tartness; red tomatoes will make it too soft and sweet
- 1 cup green bell pepper, finely chopped – Adds mild sweetness and color
- 1 cup red bell pepper, finely chopped – Brings color contrast and a slightly sweeter note than the green
- 1/2 cup yellow onion, finely chopped – Use white if that is what you have
- 3 tbsp pickling salt – Do not substitute table salt; the iodine in table salt can cloud the brine and affect flavor
- 1 1/2 cups white distilled vinegar – The clean base for the brine; apple cider vinegar gives a more mellow, amber result
- 1 cup granulated sugar – Balances the vinegar; reduce to 3/4 cup if you prefer it less sweet
- 1 tsp celery seed – Adds a subtle savory, slightly bitter note that is key to the relish flavor
- 1 tsp mustard seed – Brings gentle heat and that classic pickle-relish character
- 1/2 tsp turmeric – Gives the relish its golden color and a faint warmth
- 1/4 tsp red pepper flakes – Optional, but a small amount keeps it from being flat
Variations / Substitutions
- Apple cider vinegar – Works well in place of white distilled vinegar; the relish will be slightly amber and have a rounder, less sharp flavor.
- Honey instead of granulated sugar – Use 3/4 cup honey; the relish will be a bit thicker and have a floral sweetness.
- Jalapeño instead of red pepper flakes – Finely chop 1 jalapeño and add it with the vegetables for a more noticeable heat and a fresh bite.
- Red cabbage – Swaps in evenly by volume, but it will turn the brine purple; the flavor difference is minimal.
- Skip the green tomatoes – Replace them with an equal amount of tomatillo if green tomatoes are out of season; the tartness is similar.
- Omit the turmeric – The relish will be paler and more clear, which some people prefer, without any flavor loss worth worrying about.
If you like vegetable relishes with a Southern lean, Cracker Barrel Pinto Beans is a natural recipe to pair with this.
How To Make Chow Chow
Step 1: Salt the Vegetables
Combine the 4 cups green cabbage, 2 cups green tomatoes, 1 cup green bell pepper, 1 cup red bell pepper, and 1/2 cup yellow onion in a large bowl. Sprinkle the 3 tbsp pickling salt over everything and toss well so the salt coats all the vegetables. Cover and let them sit at room temperature for at least 2 hours, or overnight in the fridge.
After resting, the vegetables will have released quite a bit of liquid. Drain them in a colander, rinse thoroughly under cold water, then press out as much moisture as you can with your hands or the back of a large spoon. This step is what keeps the relish from being watery.
Step 2: Simmer the Brine
Put the 1 1/2 cups white distilled vinegar, 1 cup granulated sugar, 1 tsp celery seed, 1 tsp mustard seed, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring until the sugar fully dissolves, about 3 to 4 minutes.
The brine will turn a warm golden color from the turmeric, and you’ll smell the mustard seed open up. Once it hits a full boil and the sugar is gone, you’re ready for the next step.
Step 3: Cook the Vegetables in the Brine
Add the drained vegetables to the saucepan and stir to combine. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally so everything cooks evenly. The vegetables should soften slightly but still have some bite. You’re not cooking them into mush; a little crunch is exactly what you want.
Keep an eye on the heat. If it climbs too high, the brine can reduce too fast and the relish will be sticky rather than saucy. Medium heat and an occasional stir is all it needs.
Step 4: Jar and Cool the Relish
Remove the pan from the heat and let the relish cool for about 10 minutes in the pan. Spoon it into clean glass jars, pressing the vegetables down so the brine covers everything. Leave about 1/2 inch of space at the top. Seal the jars and let them come to room temperature before moving them to the fridge.
Once cooled, the relish is technically ready to eat, but a full 24 hours in the fridge is where it really comes into its own. The brine settles into the vegetables and the flavors round out noticeably.
Step 5: Serve the Relish
Spoon the chilled relish into a small serving bowl and set it on the table. Finish with a light drizzle of the jar’s bright golden brine pooled on top, and the contrast of red and green vegetables will look as good as it tastes.
Recipe Tips
- Choose firm green tomatoes. Soft or overripe ones will break down during cooking and make the relish mushy. You want them hard enough that a fingernail barely dents the skin.
- Press out the salted vegetables well. The more liquid you squeeze out after salting, the better your brine-to-vegetable ratio in the finished jar. A clean kitchen towel wrapped around the drained vegetables and twisted is the most effective method.
- Do not skip the full 2-hour salt rest. Less time means the vegetables won’t release enough moisture, and the relish will taste diluted rather than concentrated.
- Use clean glass jars. Plastic containers can hold onto odors and may stain from the turmeric. A pint-size mason jar is ideal.
Cook times by vegetable size and simmer heat:
| Chop Size | Heat Level | Simmer Time |
|---|---|---|
| Fine | Medium | 10 minutes |
| Medium | Medium | 12 minutes |
| Coarse | Medium-low | 14 minutes |
How To Store
- Refrigerate – Store in sealed glass jars for up to 3 weeks. Make sure the brine covers the vegetables completely each time you reseal the jar.
- Serve Cold – Chow chow is best served straight from the fridge. The cold temperature keeps the vegetables crisp and the flavor sharp.
What To Serve With Chow Chow
Chow chow is the classic companion to pinto or navy beans because the acid cuts right through the starchy, earthy weight of the beans and lifts the whole bowl. It’s also excellent on a pulled pork sandwich, where the crunch and tartness do the job a coleslaw would do but with more sharpness. Try a spoonful alongside cornbread and collard greens, where the sweet brine plays off the slight bitterness of the greens in a way that makes the whole plate feel more put together.
Frequently Asked Questions
Can I water-bath can this chow chow for shelf storage?
Yes, but only if your brine has a vinegar-to-water ratio that meets safe canning acidity levels. This recipe as written is borderline, so the safest approach is to keep it refrigerated rather than shelf-canning without further testing.
Does this recipe work with red tomatoes if I can’t find green ones?
You can use red tomatoes, but the relish will be sweeter and softer. If you go that route, reduce the sugar by 2 tbsp to compensate and expect a slightly looser texture.
How far ahead can I make this before serving?
Up to 3 weeks in the fridge, but the flavor is noticeably better from day 2 onward. Making it a day or two before you need it is actually the better move.
Can I double the batch?
Yes, scaling up works well. Use a large stockpot for the brine step so there’s room to stir the vegetables without spilling, and add about 2 extra minutes to the simmer time to account for the larger volume.
Chow Chow Recipe
Ingredients
Method
- Toss the cabbage, green tomatoes, bell peppers, and onion with the pickling salt in a large bowl. Cover and rest for at least 2 hours, then drain, rinse, and press out as much liquid as possible.
- Bring the vinegar, sugar, celery seed, mustard seed, turmeric, and red pepper flakes to a boil in a medium saucepan over medium-high heat, stirring until the sugar dissolves, about 3 to 4 minutes.
- Add the drained vegetables to the brine, reduce heat to medium, and simmer for 10 minutes, stirring occasionally, until the vegetables are tender but still have some bite.
- Remove from heat, cool for 10 minutes, then spoon into clean glass jars with brine covering the vegetables. Seal and refrigerate for at least 24 hours before serving.
- Spoon into a small serving bowl and drizzle a little of the golden brine on top before setting it out.
