Chow chow is a classic Southern pickled relish combining fresh vegetables with a tangy, slightly spicy brine. It works beautifully as a versatile condiment, adding crunch and bright flavor to everything from barbecue to sandwiches. This article compares two popular full moon chow chow recipes, guiding you through ingredients, techniques, and variations to find the perfect jar for your taste buds.
Ingredients
- 4 cups chopped green tomatoes (about 6 medium)
- 2 cups chopped cabbage (green or Napa)
- 1 cup chopped onions (yellow or white)
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 1/4 cup kosher salt
- 2 cups white vinegar (5% acidity)
- 1 cup granulated sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon turmeric powder
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the vegetables: Wash and chop all vegetables into roughly 1/2-inch pieces. Combine green tomatoes, cabbage, onions, bell peppers, celery, carrots, and garlic in a large mixing bowl.
- Salt the mixture: Sprinkle kosher salt over the vegetables and toss well. Let sit at room temperature for 2 hours, stirring occasionally. The salt draws out moisture and softens the vegetables.
- Rinse and drain: After 2 hours, rinse the vegetables thoroughly under cold water to remove excess salt. Drain well using a colander or clean kitchen towel.
- Make the pickling brine: In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, black pepper, and red pepper flakes if using. Bring to a boil, stirring until sugar dissolves.
- Combine and cook: Add the drained vegetables to the boiling brine. Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. The vegetables should soften slightly but remain crisp.
- Jar the chow chow: Using a slotted spoon, pack the hot chow chow into sterilized pint jars, leaving about 1/2 inch headspace. Pour remaining hot brine over the vegetables to cover completely.
- Seal and cool: Wipe jar rims clean, apply lids and rings tightly. Let jars cool to room temperature. Store in the refrigerator for immediate use or process in a boiling water bath for 10 minutes to shelf-stabilize.
- Age for best flavor: For optimal taste, refrigerate unopened jars for at least 1 week before opening. Flavors meld and develop over time.
Tips
- Substitutions: Napa cabbage adds a milder flavor and softer texture compared to green cabbage. Apple cider vinegar can replace white vinegar for a fruitier tang but maintain 5% acidity for safe pickling.
- Storage: Refrigerate opened chow chow and consume within 3 months for best quality. Unopened, properly processed jars can last up to 1 year in a cool, dark pantry.
- Common mistakes: Skipping the salting step can result in soggy, watery relish. Also, do not overcook the vegetables in the brine; 10 minutes is enough to soften without losing crunch.
- Spice level: Adjust crushed red pepper flakes to taste. For milder chow chow, omit or reduce to 1/4 teaspoon.
Serving Suggestions
Chow chow is a versatile condiment that pairs well with many dishes. Try it spooned over pulled pork sandwiches, grilled sausages, or hot dogs for a tangy crunch. It also adds brightness to burgers, fried chicken, and even scrambled eggs. Use it as a topping for baked potatoes or mixed into potato salad for extra flavor. Some enjoy it alongside cheese boards or as a zesty side to barbecue beans.
Variations
There are many regional and personal variations of chow chow that alter texture and flavor profile. Some recipes include chopped green beans or okra for added crunch. A sweet version uses more sugar and omits the red pepper flakes, resulting in a milder taste. Other variations incorporate hot peppers like jalapeños for extra heat. You can also experiment with adding fresh herbs such as dill or thyme to change the aroma and complexity. For a low-sodium option, reduce salt and increase vinegar slightly, but note this affects texture and preservation.
Storage and Reheating
If you process your chow chow in a boiling water bath, unopened jars can be stored in a cool, dark place for up to 1 year. Once opened, keep refrigerated and consume within 3 months. Always use clean utensils to avoid contamination. Because chow chow is a pickled relish, it is typically served cold or at room temperature and does not require reheating. If you prefer it warm, gently heat a portion in a small saucepan until just warmed through, but avoid boiling to preserve texture.
Frequently Asked Questions
What is the difference between chow chow and relish?
Chow chow is a type of relish but typically includes a mix of chopped vegetables like cabbage, green tomatoes, and peppers, pickled together with spices. Relish often refers to a single vegetable or fruit, like cucumber relish, whereas chow chow is a more complex, multi-vegetable concoction.
Can I use canned or cooked vegetables instead of fresh?
Fresh vegetables are essential for authentic texture and flavor in chow chow. Canned or cooked vegetables tend to be too soft and will result in a mushy relish. For best results, always use fresh, crisp vegetables.
Is it safe to can chow chow with a boiling water bath?
Yes, because chow chow is highly acidic from vinegar and salt, it can be safely canned using a boiling water bath method. Always ensure your vinegar is at least 5% acidity and follow USDA guidelines for processing times to prevent spoilage.
How long does chow chow take to develop flavor?
While you can enjoy chow chow immediately, the flavors deepen and meld after about 1 week of refrigeration. Some enthusiasts prefer to wait 2-3 weeks before eating for the best balance of tang, spice, and vegetable crunch.
Can I freeze chow chow?
Freezing is not recommended as it will change the texture, making the vegetables mushy upon thawing. Properly canned and refrigerated chow chow will last much longer and retain its texture and flavor better than frozen.
What are common uses for chow chow besides as a condiment?
Besides topping meats and sandwiches, chow chow can be stirred into potato or egg salad, mixed into deviled eggs, or used as a tangy addition to grain bowls and wraps. Its acidity helps cut through rich, fatty dishes and adds a refreshing crunch.
Comparing full moon chow chow recipes highlights subtle differences in vegetable ratios, spice levels, and sweetness. Experimenting with these elements will help you create your ideal batch. Whether you prefer a sweeter, milder relish or a spicy, tangy punch, mastering chow chow pickling is a rewarding way to preserve summer’s bounty and elevate your meals year-round.
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