🌿 Papaw's Kentucky Chow-Chow
A Family Heirloom – Sweet, Tangy & Slightly Spicy Relish
📌 In This Article
🌿 The Chow-Chow Story
"My mother's father, Ezra Estep, Sr. was born at home in Rowan County, Ky. in 1919. His father was a coal miner/farmer and a shiner on the side. Great Grandma was a housewife and mother to 11 children and step mother to 10 additional children, 19 of which lived to adulthood." 🧑🌾✨
Ezra lost his mother at an early age and was sent to live with his aunt, where he learned much about herbal lore and cooking. Exact measuring didn't always happen when it came to canning food stores – whatever was on hand is what was used. The family "made do."
This habit of not measuring exact amounts never left Ezra and stayed with him until his passing in November 1985. Growing up, I was always underfoot either in the garden or in the kitchen. I watched and helped him make his chow-chow and many other dishes. Unfortunately, there really were no set recipes. Replicating Papaw's dishes has been a trial and error process. This is as close as I have come to replicating my Papaw's version of chow-chow.
💬 The family history: "Picture was taken in the early 1940's and is my Mamaw, Papaw, and my aunts who were identical mirror twins."
📦 Papaw's Chow-Chow Ingredients
Yields an estimated 24 pints or 12 quarts
- 🥬 2 medium heads cabbage
- 🧅 10 white onions – with bite, not sweetness
- 🍅 10 green tomatoes – completely green
- 🫑 8 green bell peppers
- 🫑 8 red bell peppers
- 🌶️ 6 hot peppers – I use jalapeños
- 🧂 ¾ cup coarse pickling salt
- 🍬 4 cups cane sugar – beet sugar does not work as well; this can be adjusted to taste
- 🌿 3 Tbsp mustard seed
- 🌿 2 Tbsp ground mustard
- 🌿 2 Tbsp celery seed
- 🌿 3 tsp turmeric
- 🍎 5 cups apple cider vinegar
- 💧 2 cups water
💡 Pro tip: "This recipe can easily be adjusted to taste. It will change as it cures."
📝 Step-by-Step Instructions
Step 1 – Chop the Vegetables
- Chop all of the vegetables to your desired roughness/size.
- Place into a non-reactive pan. I use a large stainless steel stock pot. Papaw would use a big iron kettle.
Step 2 – Salt Overnight
- Sprinkle the salt over the vegetable mixture.
- Mix thoroughly, cover, and let sit overnight in a cool place.
- Let sit at least 8 hours.
💡 Pro tip: "The overnight salt draws out excess moisture and begins the fermentation process, creating that signature chow-chow texture."
Step 3 – Rinse Well
- After sitting, rinse this mixture with cold water.
- You may want to do this in smaller batches to ensure a good rinse.
- I prefer using my sifter. It takes longer but it's a better rinse and there's less loss of chopped/shredded vegetables.
⚠️ Important: "Rinsing is essential – it removes excess salt and prevents the chow-chow from being too salty."
Step 4 – Combine with Brine
- In a non-reactive pot, add vinegar, water, sugar, and spices to the vegetable mixture.
- Mix thoroughly.
Step 5 – Cook
- Heat to boiling.
- Cut back heat and simmer for 5 minutes.
- Stir frequently to prevent sticking.
Step 6 – Jar and Process
- Ladle mixture into jars and put on lids.
- Water process pints for 15 minutes.
- Quarts for 25 minutes.
💡 Pro tip: "Allow 2 weeks to cure after canning. This will ensure the best flavor. Think of how pickle flavors mature as the jars set."
🥫 Water Bath Canning Guide
Processing Times
- Pints: 15 minutes
- Quarts: 25 minutes
Altitude Adjustments
- 0 – 1,000 ft: 15 min (pints) / 25 min (quarts)
- 1,001 – 3,000 ft: 20 min (pints) / 30 min (quarts)
- 3,001 – 6,000 ft: 20 min (pints) / 35 min (quarts)
- Above 6,000 ft: 25 min (pints) / 40 min (quarts)
Safety Tips
- ✅ Always use new lids for sealing.
- ✅ Use 5% acidity vinegar – check the label.
- ✅ Non-reactive pots only – stainless steel, enamel, or glass.
- ✅ If any jars don't seal, refrigerate and use within 2-3 weeks.
💡 Pro tip: "Allow 2 weeks to cure after canning. This will ensure the best flavor. Think of how pickle flavors mature as the jars set."
🍽️ How to Use Chow-Chow
Chow-Chow is incredibly versatile! We like it on:
- 🌭 Brats – a classic pairing
- 🍔 Burgers – adds a sweet-tangy crunch
- 🥩 Steaks – a flavorful topping
- 🥣 Chili – a spoonful on top is amazing
- 🫘 Pinto and great northern beans – a southern tradition
- 🥚 Egg or tuna salad – instead of sweet pickle relish
- 🧀 Straight from the jar – with club crackers
💡 Pro tip: "With this recipe being sweet, tangy, salty and with a little heat, it is very versatile."
❓ Frequently Asked Questions
❓ Can I adjust the heat level?
Yes – to make it hotter, add more hot peppers of your choice and/or hot sauce.
❓ Can I use beet sugar instead of cane sugar?
Papaw's recipe says beet sugar does not work as well. Cane sugar is recommended.
❓ Why do I need to let it sit overnight with salt?
This draws out excess moisture and begins the fermentation process, creating that signature chow-chow texture.
❓ Why do I need to rinse after salting?
Rinsing removes excess salt and prevents the chow-chow from being too salty.
❓ Can I use a different type of pepper?
Yes – any hot pepper works. Jalapeños are great, but you can use serranos, habaneros, or even banana peppers.
❓ How long does chow-chow last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ Can I reduce the sugar?
Yes – but it will change the flavor profile. Start with 3 cups and adjust to taste.
❓ What if I don't have a water bath canner?
You can refrigerate and use within 3 months.
❓ Can I double this recipe?
Yes – just make sure your pot is large enough to hold everything.
❓ Why do I need to wait 2 weeks to eat it?
The flavors need time to meld and mature, just like pickles. The chow-chow will change as it cures.
❓ Can I use this in place of relish?
Absolutely – it's perfect on hot dogs, sandwiches, and in salads.
❓ What makes this "Kentucky" chow-chow?
This recipe comes from Rowan County, Kentucky, and has been passed down through generations of the Estep family.
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ PAPAW'S KENTUCKY CHOW-CHOW ║
║ A Family Heirloom – Sweet, Tangy & Slightly Spicy ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 24 pints or 12 quarts | TIME: 8+ hours + canning
INGREDIENTS:
- 2 medium heads cabbage
- 10 white onions (with bite)
- 10 green tomatoes
- 8 green bell peppers
- 8 red bell peppers
- 6 hot peppers (jalapeños)
- ¾ cup coarse pickling salt
- 4 cups cane sugar
- 3 Tbsp mustard seed
- 2 Tbsp ground mustard
- 2 Tbsp celery seed
- 3 tsp turmeric
- 5 cups apple cider vinegar
- 2 cups water
INSTRUCTIONS:
1. Chop vegetables to desired size. Place in non-reactive pot.
2. Sprinkle with salt, mix, cover, and let sit overnight (8+ hours).
3. Rinse well with cold water (use a sifter for best results).
4. Add vinegar, water, sugar, and spices. Mix thoroughly.
5. Bring to boil, then simmer 5 minutes, stirring frequently.
6. Ladle into jars. Apply lids.
7. Water bath can: pints 15 min / quarts 25 min (adjust for altitude).
8. Allow 2 weeks to cure before eating for best flavor.
STORAGE: 18 months (cool, dark place).
"Exact measuring didn't always happen – whatever was on hand is what was used. The family 'made do.'" 🌿
© CanningRebels — Papaw's Kentucky Chow-Chow | A Family Heirloom
Comments