“Chow chow” refers to two completely different things, and both come up when people search this phrase. One is an ancient dog breed with a long history as a working animal and modern companion. The other is a tangy pickled relish popular in the American South and Pennsylvania Dutch country. Here’s what each is used for.
The Dog Breed: From War Dog to Family Guardian
The Chow Chow is one of the oldest dog breeds in the world, appearing in Chinese artifacts dating back to at least 206 B.C., with evidence suggesting the breed is even older. Over those centuries, the Chow filled nearly every working role a dog could have. In ancient China, Chows served as war dogs, gun dogs for hunting, guard dogs for livestock and property, sled dogs that hauled freight, and general farm dogs that kept vermin in check. They followed prey, drove flocks and herds, and defended their owners’ homes.
Today, most Chows are kept as companion animals and home guardians. The American Kennel Club describes them as reserved with strangers and eternally loyal to their families. They’re naturally vigilant and protective, which makes them effective watchdogs without specialized training. Despite their imposing, bear-like appearance, well-socialized Chows are calm and dignified rather than aggressive. They’re also surprisingly adaptable to apartment and city life, since they don’t have high exercise demands.
One of the breed’s most distinctive features is a blue-black tongue, a trait so specific to the Chow that it became a requirement for identifying purebred offspring once managed breeding began. No one knows the biological reason for the coloring. The breed standard also calls for a characteristic “scowling” expression and a stilted, distinctive gait.
The Relish: A Southern and Mid-Atlantic Staple
Chow-chow the condiment is a chunky pickled relish made from a mix of vegetables, vinegar, and spices. It’s a preservation tradition rooted in using up end-of-season garden produce, and it remains a kitchen staple across the American South and Pennsylvania Dutch communities.
The name’s origin is debated. The most convincing theory traces it to French-Acadian settlers in Louisiana, with “chow” likely derived from the French word “chou,” meaning cabbage. This connection is reinforced by the fact that French-speaking Maritime Canada has its own regional variation. Other food historians have suggested the relish was introduced by Chinese railroad workers in the 19th century or that it evolved from piccalilli, a mustard-heavy British condiment. The real answer is probably a blend of all these influences.
How the Two Regional Versions Differ
Northern chow-chow, particularly the Pennsylvania Dutch version, is a colorful mix of cauliflower, beans, onions, red and green tomatoes, and carrots. It tends to be noticeably sweet, thanks to a generous amount of sugar in the pickling brine. Southern chow-chow, by contrast, leans heavily on shredded cabbage and has a sharper, more vinegar-forward flavor. Think of it as a tangier, pickled cousin to coleslaw. A typical Southern or Carolina recipe builds on green tomatoes, onions, bell peppers, cabbage, mustard seeds, and celery seed.
Some food writers believe the Carolina version descended directly from Pennsylvania German and Dutch settlers who traveled south along wagon roads, bringing their relish-making traditions with them.
What to Eat It With
The most traditional pairing in the South is simple: a spoonful of chow-chow on top of pinto beans or black-eyed peas. That combination is a weeknight staple in many households. Beyond that, chow-chow works anywhere you’d use pickle relish but want more texture and complexity. It’s excellent on pulled pork sandwiches, hot dogs, bratwurst, hamburgers, and sloppy joes. The acidity and crunch cut through rich, fatty meats the same way sauerkraut or pickled onions do.
Because it’s a preserved food, home-canned chow-chow stores well. High-acid foods like pickles and relishes keep for at least a year in the refrigerator after opening, and sealed jars stored in a cool, dark place between 50°F and 70°F will last even longer. Light and heat are the main enemies, as they cause color fading and vitamin loss over time.
Making Your Own
Chow-chow is one of the more forgiving preserves to make at home because the ingredient list is flexible. The base for most recipes is a combination of green tomatoes, onions, bell peppers (red and green), and cabbage. These get chopped, salted to draw out moisture, then simmered in a vinegar brine seasoned with mustard seeds and celery seed. If you prefer it sweeter, add more sugar to the brine, Pennsylvania Dutch style. If you want it tangier and simpler, keep the sugar low and let the vinegar do the work.
The whole point of the relish, historically, was to use up whatever the garden produced before the first frost. That means you can swap in or add green beans, corn, carrots, or cauliflower depending on what you have. The vinegar and salt do the heavy lifting for preservation, so the vegetables are more about flavor and texture preference than strict recipe requirements.