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How to Use Chow Chow

Chow-Chow and Relish have many uses, only limited by your imagination.

If you are looking for some new ideas on what to eat with your Chow Chow Relish, try some of these ideas!


21 Ways to Use Chow-Chow and Relish


  • The most popular food to eat with Chow-Chow Relish in the south is pinto beans or black-eyed peas

  • As an item on your veggie tray

  • Use as a condiment on a shredded BBQ pork sandwich or Sloppy Joes

  • Use with almost any tuna - tuna salad, tuna burgers, tuna stuffed tomatoes (SEE BELOW)

  • Mix with chicken salad, egg salad, macaroni salad, pasta salad or potato salad (SEE BELOW)

  • As a condiment spread on your hamburger, hot dog, bratwurst, veggie burger or lamb burger 

  • Lamb Kebabs with Cucumber Relish

  • Make an EZ Casserole (SEE BELOW)

  • A topping on your omelet; spicy relish for your western omelet

  • Use spicy or hot pepper relish as a dip for pretzels or crackers

  • In deviled eggs or egg salad (SEE BELOW)

  • Cucumber relish is popular with pork satay

  • Mix some relish with mayonnaise for a homemade tarter sauce 

  • Mix some pepper relish with sour cream or cream cheese to make a dip

  • A topping on grilled fish or salmon 

  • Make a beet salad (SEE BELOW)

  • Mixed with rice to provide a little zest

  • Use hot pepper relish as a topping on your fried veggies - see Fried Green Tomatoes recipe

  • Top your steak with Onion Relish

  • Mix hot relish in your meatballs

  • Use Chow-Chow Relish as a side with Hamburger Helper

  • Use Chow-Chow Relishin meatloaf (SEE BELOW)

  • Corn Relish on Shrimp Tacos

  Ms. Mary's

 Pickled  Beet    

 Salad with Goat Cheese




Serves 4 to 6

One jar of Ms. Mary's Pickled Beets

1/4 small red onion, thinly sliced lengthwise
Kosher salt
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces goat cheese, crumbled (1/2 cup)



This hearty salad is a favorite among our firends and customers. Although the Ms. Mary's pickled beets are the star of the show, the onions play an important role, adding textural interest and a vinegary punch. 


Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.

If using baby beets, leave the skin on but halve or quarter them as needed so that they’re all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.

Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you’re using baby beets, slip the skins off as soon as they’re cool enough to handle.

Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.

Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.

Note: The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn’t your color!

Tip: Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.





Serves 4 to 6


 One jar of Ms. Mary's Squash Relish

One  7oz. can or pouch of your favorite tuna

One 8 oz. pkg. of cream cheese

One tsp. lemon juice

1/2 cup  Nuts


  Ms. Mary's

 Tuna Ball


Drain all liquid from tuna and mix with cream cheese, relish, lemon juice and nuts. After mixing well, form into a ball and roll with parsely flakes. Serve wiht your favorite crackers. 


  Ms. Mary's

E Z Casserole




Serves 4 to 6


One jar of Ms. Mary's Squash Relish

One cup of mixed vegatables

8 oz. sour cream

One can cream of chicken soup

Two cups of corn bread stuffing

1/3 cup  melted margarine



Cover bottom of greased 13x9 inch dish wiht 1 cup of stuffing mix. In a seperated bowl mix soup, sour cream, vegatables, and relish spreadign over stuffing layer Top with remaining stuffing mix and dribble with margine. Bake in 350 degree oven for 25-30 minutes. 




Makes 4 sandwiches


 One jar of Ms. Mary's Squash  Relish

 Six boiled eggs

 One 8 oz. pkg. of cream cheese

 1/4 cup mayo

 1/4 tsp. salt

 1 loaf of bread


  Ms. Mary's

 Egg Salad  Spread


Combine soften cream cheese with other ingridents. Mix it with a mixer for a few minutes. Cut off crust of bread. Spread mayo on one side: top with egg salad and top the other side with bread. Repeat as many sandwiches as you need. These are really good made the day before and put into an airtight container. Put in the refrigerator. These will keep several days. 





Serves 4 to 6


 Two lbs. of lean ground beef

2 Eggs

3/4 cup of Ms. Mary's Famous Chow Chow

1/2 cup of milk

One cup of you favorite ketchup


  Ms. Mary's

  Favorite  Meatloaf


Mix all ingreidents but the sauce. Put in a baking dish and bake 45 minutes at 350 degrees. Top with sauce and bake 15 minutes more. 

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