Cracker Barrel Chow Chow Recipe: Tangy Pickled Veggie Medley

This tangy vegetable relish captures the classic Southern charm of Cracker Barrel’s signature chow chow. A perfect balance of sweet, sour, and slightly spicy flavors comes from a careful blend of pickled vegetables and seasonings.

With simple canning techniques, this condiment stays fresh and ready to enhance sandwiches, hot dogs, or beans. The process preserves the crisp texture and vibrant colors of the vegetables.

Ingredients for Cracker Barrel Chow Chow

Ten ingredients transform into this tangy, crunchy Southern relish you know and love.

The vegetables are key here. Green tomatoes must be firm and unripe—too soft and they’ll turn to mush. Cabbage should be fresh and crisp, not wilted. I always grab my produce from local farmers markets in late summer when everything’s at peak ripeness. For the cauliflower, break it into small, even florets so every bite has the right texture. Avoid pre-cut bags if possible—they can be dry.

No green tomatoes? Zucchini at equal amount works in a pinch. Short on cauliflower? Swap in broccoli florets instead. The celery seeds are non-negotiable for that classic chow chow flavor, but if you’re desperate, dill seeds at half the amount can stand in. For the vinegar, stick to white—apple cider will change the color and taste. The turmeric is for color more than flavor, so skip it if you don’t have any.

This keeps beautifully in sealed jars. Unopened, it’s good for 12-18 months in a cool, dark place. Once opened, refrigerate and use within 3 months. The flavors actually improve after a week or two, so make it ahead if you can. Perfect for topping hot dogs or mixing into bean dishes.

Step-by-Step Instructions for Tangy Pickled Veggie Medley

This method ensures crisp vegetables and balanced flavor in every bite of your creation.

Step 1: Prepare and Chop All Vegetables

Begin by finely chopping the 4 cups Green Cabbage into uniform pieces for consistent texture. The finer the chop, the better it absorbs the pickling liquid. I like to remove the thick core first for easier slicing.

Next, dice the 2 cups Green Tomatoes into small, even cubes. Use firm, unripe tomatoes for the best texture. Finely dice the 1 cup Red Bell Pepper after removing seeds, and chop the 1 cup Yellow Onion into small, even pieces. Cut the 1.5 cups Cauliflower Florets into bite-sized portions. Consistency in size ensures even pickling.

Step 2: Combine Vegetables with Salt (Optional Rest)

In a large non-reactive bowl, combine all the prepared vegetables: Green Cabbage, Green Tomatoes, Red Bell Pepper, Yellow Onion, and Cauliflower Florets. This is where the medley starts to take shape.

For extra crispness, you can sprinkle the vegetables with 1 tablespoon of pickling salt (not included in ingredients list but optional), mix well, and let them rest for 1 hour. This draws out excess moisture. Rinse and drain thoroughly afterward if you choose this method. I often skip this step for simplicity, as the vinegar will preserve the crunch.

Step 3: Create the Pickling Liquid

In a medium saucepan, combine the 2 cups White Vinegar, 0.75 cup Granulated Sugar, 2 tsp Mustard Seeds, 1 tsp Celery Seeds, and 0.5 tsp Turmeric. The turmeric adds a subtle earthiness and that signature golden hue.

Bring the mixture to a boil over medium-high heat, stirring until the sugar fully dissolves. This should take about 3-4 minutes. Once boiling, reduce the heat to low and let it simmer for 2 minutes to allow the spices to bloom. The liquid should be fragrant and slightly syrupy.

Step 4: Combine and Pack the Chow Chow

Pour the hot pickling liquid over the vegetable mixture in the bowl. Use a large spoon to press down the vegetables, ensuring they are fully submerged in the liquid. This step is crucial for even flavor distribution and proper preservation.

Let the mixture cool to room temperature, which takes about 1-2 hours. Stir occasionally to help the cooling process. Once cooled, pack the chow chow into clean, sterilized jars, making sure the vegetables stay covered by the liquid. Seal the jars tightly.

Step 5: Chill and Marinate for Best Flavor

Refrigerate the jars for at least 24 hours before serving. This waiting period allows the flavors to meld and the vegetables to fully absorb the tangy pickling liquid. The chow chow will keep in the refrigerator for up to 1 month.

For the best taste, I recommend waiting 48 hours before eating. The longer it sits, the more the flavors develop. Serve chilled as a condiment for sandwiches, hot dogs, or as a tangy side dish to complement rich meals.

Wine and Beer Pairings for This cracker barrel chow chow

White Wines

A crisp Sauvignon Blanc cuts through the tang with its bright acidity and citrus notes. I particularly love New Zealand versions for their zesty grapefruit character. Pinot Grigio from Northern Italy also works beautifully, offering a clean, refreshing contrast to the relish’s bold flavors. 🍷

Light Beers

Pilsners are my top choice—their crisp, light body won’t overpower the chow chow. Bud Light or Heineken work well, but I prefer craft options like Fireman’s 4 from Austin. The carbonation cleanses your palate between bites. 🍺

Wheat Beers

A Hefeweizen with its banana and clove notes provides an interesting contrast to the pickled vegetables. Paulaner is my go-to, but any German wheat beer will complement the dish’s Southern roots surprisingly well.

Non-Alcoholic Pairings

For a non-alcoholic option, sparkling water with a squeeze of lime enhances the tanginess. I also enjoy sweet tea—its sugar balances the vinegar’s acidity, especially when serving this relish with barbecue. ✨

Frequently Asked Questions