10+ Chow Chow Recipes (& Piccalilli too!)

Chow chow recipes vary wildly by region, with each version putting its own spin on this classic garden relish. Whether you’re after the cabbage-rich Southern style, the green tomato-heavy Canadian variety, or the mustard-packed Piccalilli of New England and the UK, there’s a chow chow for every pantry.

This guide covers all the major types—including Amish, Appalachian, and even Midwestern recipes—so you can find the one that fits your tastes (or your garden surplus).

Chow chow might be one of the most confusing condiments on the pantry shelf. Depending on where you live, it could mean anything from a tangy vegetable relish to a thick mustard pickle. Some versions are all green tomato, others are loaded with cauliflower and beans. And then there’s British piccalilli—an old English cousin with a boldly spiced yellow sauce.

What they all have in common is that they’re made with end-of-season produce, preserved in vinegar, and packed with flavor. Whether you’re calling it chow chow, piccalilli, or green tomato relish, these traditional recipes are a delicious way to use up what’s left in the garden before frost hits.

What’s the Difference Between Chow Chow and Piccalilli?

Honestly? It’s mostly just personal preference—and regional dialect. Some chow chows are loaded with a mix of vegetables like cabbage, peppers, beans, and cauliflower, while others are made almost entirely of green tomatoes. The same goes for piccalilli: the traditional British version is a thick mustard pickle with cauliflower and cucumbers, but in New England it’s a sweet-and-sour green tomato relish with brown sugar and cider vinegar. In Chicago, piccalilli refers to a neon green hot dog relish.

At the end of the day, both chow chow and piccalilli are end-of-season relishes that help preserve garden odds and ends—especially green tomatoes. The name you use depends more on where you’re from than what’s in the jar. It’s kind of like the debate between “soda,” “pop,” and “coke”—same concept, different regional names.

Here’s a breakdown of the most popular versions of chow chow and piccalilli, complete with background and tested canning recipes you can make at home.

Southern Chow Chow

Southern chow chow is the most well-known version in the U.S., especially across the Carolinas, Georgia, and Tennessee. It’s a tangy-sweet relish made primarily with chopped green tomatoes, cabbage, onions, and red bell peppers. Some families add hot peppers for a kick, and others keep it sweet and mild.

The flavor comes from a vinegar-sugar-spice brine, often seasoned with celery seed and mustard seed. It’s traditionally served with beans, greens, and smoked meats—anything that needs a burst of tangy brightness. If you like your relish with a little heat, try the hot version with cayenne or jalapeño.

• Southern Chow Chow Recipe

Tennessee Chow Chow

Tennessee chow chow is a close cousin to the Southern style, but it often uses apple cider vinegar for extra depth and includes a wider mix of vegetables. You’ll still find the usual cabbage, green tomato, onion, and bell pepper base, but many versions feature carrots, hot peppers, and even green beans.

The flavor is sweet and tart with a spiced backbone, making it perfect for barbecue sandwiches or pulled pork. Some recipes call for canning spice blends in a sachet for a more complex finish.

I actually can’t find a link to a single recipe for Tennessee Chow Chow online, and that’s a shame! If you have a recipe you love, please do share it in the comments. I’ll have a recipe posted to the blog shortly for you all to enjoy.

Appalachian & Hill Country Chow Chow

In the Appalachian region and throughout parts of the American hill country, chow chow is more than just a condiment—it’s a way to preserve the last scraps of the garden before frost. These traditional versions are deeply tied to the culture of making do with what you have, often referred to as “end-of-season” or “clearing-the-garden” relish. Recipes were rarely written down, and every family had their own method depending on what vegetables were available.

Sometimes called “West Virginia Chow Chow,” this version is again, quite similar to Southern Chow Chow, but with whatever vegetables are on hand.

Here’s how it’s described on the Appalachia Sub Reddit:

“In West Virginia, we called it chow chow and/or “piccalilli” alternately, but it usually had cabbage, green and red bell pepper, onion, corn, celery, lots of green tomatoes that hadn’t ripened and the weather was gonna frost, and maybe if you wanted, hot or mild peppers if you had those. Most of the time it was sweet and not hot. My grandmother told me you chopped up a ‘whole mess of vegetables that were left in the garden,’ salted them with pickling salt and hung this mixture in pillowcases tied up and strung to the laundry line (to drain overnight). She didn’t rinse the salt off, and in the morning she’d boil up the pickle, which was apple cider vinegar, mustard seed, celery seed, sugar and turmeric. Packed the vegetable mix in clean, hot jars tightly, poured in the pickling liquid until the vegetables were covered by about 1/2″ with the liquid, and heat processed/canned them to put in the pantry for winter. We enjoyed it with everything.”

In the hill country, chow chow was (and still is) commonly served with beans and cornbread, where its bright acidity cuts through the richness of long-simmered pinto or soup beans. It’s also used as a table condiment alongside fried meats, greens, and even scrambled eggs.

I still can’t find a link to a specific recipe for this variation either, so I’ll post a recipe on the site soon. Again, if you have a family favorite recipe, please do share in the comments below!

New England Piccalilli

In the Northeast, chow chow evolved from a cross between British piccalilli and Canadian Chow Chow. Green tomatoes are still a major component, but the mix also includes other vegetables like cabbage and peppers.

The main flavor comes from a mix of vinegar, brown sugar and pickling spices, giving it a sweet, warm flavor from the cinnamon and allspice in the spice mix. And, of course, the molasses in the brown sugar really plays a roll.

This version is coarsely chopped, so the pieces are bigger, and it’s more like pickled vegetables in a spiced molasses brine, very different from the fine textured southern version.

This version is often called “green tomato piccalilli” or just “New England chow chow.” It’s chunky, sweet and tangy from a generous helping of vinegar.

• New England Style Green Tomato Piccalilli

Amish Chow Chow

Amish chow chow is chunky, colorful, and packed with a wide variety of vegetables—cauliflower, green beans, carrots, lima beans, celery, peppers, and sweet corn are all common. Some versions include pickling cucumbers or even navy or kidney beans. While cabbage occasionally makes an appearance, it’s not the dominant ingredient like in the southern version.

What makes Amish chow chow stand out is the sweet vinegar brine. It’s often a 1:1 mix of sugar and cider vinegar, spiced simply with mustard seed and celery seed. This style is served as a side dish or cold salad, and it’s great with roast meats or as part of a charcuterie spread.

Like the New England variation, this recipe is chunky, and it’s almost more like a sweet mixed pickle than a relish.

• Amish Chow Chow Recipe

Midwestern Piccalilli

In the American Midwest, piccalilli evolved into a green tomato relish that’s often served with pork, sausages, and sometimes even hot dogs. Unlike the mustard-thickened British version or the mixed-vegetable New England style, Midwestern piccalilli tends to be a straightforward green tomato and sweet pepper condiment with a more subdued vinegar base. It’s usually cooked down until thick but not jammy (unlike the jammy Canadian Version), and the spicing leans toward simple—think celery seed, mustard seed, and maybe a touch of cinnamon or clove.

You’ll still find older Midwestern cookbooks referencing piccalilli, especially in community church collections and county fair canning guides. Some versions are sweet, while others are tangy with a gentle bite of cider vinegar. It’s less chunky than Amish chow chow and doesn’t usually include cabbage or cauliflower, making it something of a cousin to Canadian green tomato chow chow—just with a slightly more Midwestern pantry spin.

If you grew up with a jar of green relish on the Thanksgiving table in places like Ohio, Indiana, or Illinois, chances are it was Midwestern piccalilli. While recipes abound in church cookbooks, I can’t find a single recipe online. If you have a family favorite recipe, please do share it in the comments!

Chicago Piccalilli

Another slight variation on the Midwestern Version, when piccalilli is made Chicago sytle it includes diced gherkins and is more cucumber heavy. On the South Side of Chicago, piccalilli is traditional on hot dogs, while in other areas they call it relish and use a slightly different mix.

And again, while I can find dozens of discussion groups talking about how good it is, I’ve yet to find a recipe! Please do share if you have one!

Western Piccalilli (Pacific Northwest & Upper Rockies)

In the Pacific Northwest and Rocky Mountain regions, piccalilli isn’t as deeply rooted as in the East, but where it does appear, it often reflects the local produce and a more modern homesteading influence. Western piccalilli recipes frequently include zucchini, sweet corn, or even apples, depending on what’s abundant in the late summer garden. Many recipes blend these with green tomatoes and sweet peppers to create a colorful, lightly spiced relish.

Instead of the heavy mustard sauce found in British piccalilli, the Western version usually opts for a vinegar-sugar brine, with spices like turmeric, celery seed, and yellow mustard powder for flavor.

Home canners in Oregon, Montana, and parts of Colorado often treat piccalilli as a way to use up end-of-season odds and ends—similar in spirit to chow chow, but with a bit more westward whimsy.

Canadian Green Tomato Chow Chow

In the Maritime provinces of Canada, chow chow takes a simpler form. Known locally as Canadian chow chow or green tomato ketchup, this version is almost entirely green tomatoes and white onions. There’s no cabbage, cauliflower, or beans—just a sweet, tangy preserve that highlights the flavor of the tomatoes themselves.

The vegetables are salted overnight to draw out moisture and preserve their texture. Then they’re cooked down slowly with sugar, vinegar, and pickling spices in a spice bag for 1.5 to 2.5 hours until the mixture is thick and jammy. It’s typically served with tourtière, meat pies, or alongside holiday turkey dinners.

• Canadian Green Tomato Chow Chow Recipe

British Piccalilli

British piccalilli is a mustard pickle made with chunky vegetables and a bright yellow sauce. The base typically includes cauliflower, pearl onions, and cucumbers, but it’s the thick mustard sauce that sets it apart. Made with mustard powder, turmeric, and malt vinegar, the sauce is thickened with clear jel, cornstarch or flour for a smooth, spreadable consistency.

This style dates back to the 1700s and was inspired by East Indian pickles. Today, it’s still a favorite in the UK, served with cold meats, cheeses, and savory pies. The flavor is bold, tangy, and unmistakably mustard-forward.

The national center for food preservation still has a number of mustard pickle recipes that include flour, but the recipe below includes clear jel for a better texture.

• British Style Piccalilli Recipe

Other Chow Chow Variations

Chow chow is endlessly adaptable, and home canners have been making use of whatever is in season for generations. Some families add squash or zucchini, others mix in apples, pears, or pineapple for a sweet variation. Cayenne and hot peppers are popular in the South, while mustard and turmeric dominate in Northern styles.

No matter where you’re from—or what your garden looks like—there’s a chow chow or piccalilli recipe that’ll help you turn a late-season glut into something delicious and shelf-stable.

If you have a chow chow or piccalilli recipe that you love or that has been passed down in your family, I’d love to hear about it! Please leave me a note in the comments!

Other Mixed Vegetable Pickles: Giardiniera, Chutney, and Achar

Chow chow often gets lumped in with other tangy vegetable condiments, but it’s actually quite distinct from similar preserves like giardiniera, chutney, and achar. All of them use vinegar or acid and a mix of vegetables or fruits, but the flavors, techniques, and cultural roots vary considerably.

Giardiniera is an Italian-American staple made from crunchy pickled vegetables like cauliflower, carrots, celery, and peppers. It’s typically soaked in vinegar brine, then packed in oil (in the Chicago style) or kept in vinegar (in the more traditional Italian form). The flavor is sharper and often spicier than chow chow, and the oil-packing method gives it a completely different texture and mouthfeel. Chow chow, by contrast, is never oil-packed and tends to have a sweeter, more balanced vinegar-sugar base.

Chutney, on the other hand, comes from Indian cuisine and can be either fresh or preserved. Preserved chutneys—like mango chutney or tomato chutney—are thick, spoonable spreads with a strong sweet and sour profile, often enhanced with warming spices like ginger, cinnamon, cloves, or mustard seed. Chow chow may contain some of those same ingredients, but it has a chunkier texture and a less concentrated, more vinegary flavor. Where chutney is often served with rice or curries, chow chow is more at home on a barbecue plate or sandwich.

Achar is a broad term for South Asian pickles made with oil, salt, acid (sometimes vinegar, sometimes lemon), and strong spices. Unlike chow chow, which is usually canned for long-term shelf storage, many achars are fermented or oil-preserved, with bold flavors from fenugreek, mustard oil, and chili. Achar is pungent, spicy, and deeply savory—far from the lightly sweet, bright-tasting profile of North American chow chow. Both are wonderful in their own right, but they play very different roles at the table.

In short, while all four condiments share some common ingredients, they each bring something unique to the pantry. Chow chow is distinctly North American, rooted in regional home canning traditions and defined by its balance of vegetables, vinegar, and sugar—usually with green tomato playing a starring role.

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