Full Moon chow chow is a traditional Southern-style pickled relish that combines a medley of fresh vegetables with a tangy, slightly sweet brine. Its vibrant flavors and crunchy texture make it a versatile condiment that enhances everything from barbecue to sandwiches. Making a large batch is perfect for sharing at gatherings or preserving for months of enjoyment.
Ingredients
- 8 cups chopped green tomatoes (about 4 pounds)
- 4 cups chopped green bell peppers (about 2 large peppers)
- 4 cups chopped onions (about 3 medium onions)
- 2 cups chopped celery (about 4 stalks)
- 1 cup chopped cauliflower florets
- 2 cups chopped cabbage (about 1/4 head)
- 1/4 cup kosher salt
- 4 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- 4 cloves garlic, minced
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Chop the green tomatoes, bell peppers, onions, celery, cauliflower, and cabbage into small, uniform pieces (about 1/4 inch dice) to ensure even pickling.
- Salt the vegetables: In a large non-reactive bowl or food-safe bucket, combine the chopped green tomatoes, bell peppers, onions, celery, cauliflower, and cabbage. Sprinkle the kosher salt over the vegetables and toss well to combine. Cover and let sit at room temperature for 3 to 4 hours, stirring occasionally. This process draws out excess moisture and helps preserve the vegetables.
- Rinse and drain: After salting, thoroughly rinse the vegetables under cold running water to remove excess salt. Drain well in a colander, pressing gently to remove as much water as possible. Set aside.
- Make the pickling brine: In a large stockpot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, crushed red pepper flakes (if using), and minced garlic. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Combine and cook: Add the drained vegetables to the boiling brine. Reduce heat to medium-low and simmer gently for 15 to 20 minutes, stirring occasionally. The vegetables should soften slightly but remain crisp.
- Jar the chow chow: Using a slotted spoon, pack the hot chow chow mixture into sterilized half-pint or pint jars, leaving about 1/2 inch headspace. Pour the hot brine over the vegetables to cover completely. Remove air bubbles by gently tapping the jars or using a non-metallic utensil. Wipe rims clean.
- Seal and process: Apply sterilized lids and rings. For safe preservation, process the jars in a boiling water bath canner for 15 minutes (adjusting time for altitude as needed). If you prefer to refrigerate and consume within a few weeks, processing is not required.
- Cool and store: Remove jars from the water bath and let cool undisturbed for 12 to 24 hours. Check seals before storing. Store sealed jars in a cool, dark place for at least 2 weeks to allow flavors to meld before serving.
Tips
- Vegetable substitutions: Feel free to add or substitute vegetables like carrots, green beans, or hot peppers to customize flavor and texture.
- Salt choice: Use kosher or pickling salt. Avoid iodized salt, which can cloud the brine and affect flavor.
- Texture balance: Don’t overcook the chow chow during simmering; vegetables should stay crisp to retain the relish’s characteristic crunch.
- Storage safety: Always use sterilized jars and proper canning techniques to prevent spoilage, especially for long-term storage.
Serving Suggestions
Full Moon chow chow is a bright, tangy condiment that pairs wonderfully with Southern barbecue dishes like pulled pork, ribs, or grilled chicken. It’s also delicious spooned over hot dogs, burgers, or sandwiches to add a crunchy, flavorful bite. Try it alongside fried catfish or as a topping for baked potatoes or deviled eggs. It can even be stirred into potato or egg salad for a zesty twist.
Variations
To tweak this classic recipe, you can increase or decrease the sugar depending on your preferred sweetness level. For a spicier version, add more crushed red pepper or diced jalapeños. Some cooks like to include fresh dill or mustard greens for herbal notes, or swap white vinegar for apple cider vinegar for a fruitier tang. For a chunkier texture, chop vegetables less finely. Experiment with smoked paprika or ground cumin for smoky undertones.
Storage and Reheating
If properly canned and sealed, Full Moon chow chow can be stored unopened in a cool, dark pantry for up to 12 months. Once opened, refrigerate and consume within 4 to 6 weeks for best quality. Because it is a cold relish, reheating is not necessary; simply serve chilled or at room temperature. If refrigerated, allow it to sit out for 10–15 minutes before serving to soften the chill and bring out the flavors.
Frequently Asked Questions
- What is the difference between chow chow and other pickles?
- Chow chow is a relish made from a mix of chopped vegetables pickled in a vinegar-based brine with spices, offering a sweet, tangy, and slightly spicy flavor. Unlike whole pickles or cucumber pickles, chow chow is finely chopped and used as a condiment rather than a standalone vegetable.
- Can I make chow chow without canning?
- Yes, you can make chow chow and store it in the refrigerator without canning. It should be kept in an airtight container and consumed within 4 to 6 weeks. However, proper canning allows for long-term shelf stability.
- How long does chow chow last once opened?
- Once opened, chow chow should be refrigerated and consumed within 4 to 6 weeks for optimal flavor and safety. Always use a clean utensil to avoid contamination.
- Can I adjust the spice level in this recipe?
- Absolutely. The recipe includes optional crushed red pepper flakes for heat. You can increase or omit these depending on your preference. Adding fresh hot peppers can also boost spiciness.
- Why do I need to salt the vegetables before pickling?
- Salting draws excess water from the vegetables, helping to improve their texture and prevent the relish from becoming too watery. It also helps preserve the vegetables and enhances flavor absorption during pickling.
- Can I use cider vinegar instead of white vinegar?
- Yes, apple cider vinegar can be used for a slightly fruitier and milder flavor. Ensure the vinegar is 5% acidity to maintain proper preservation and safety.
Making a large batch of Full Moon chow chow is a rewarding project that yields a delicious, versatile condiment perfect for any Southern-inspired meal or beyond. With proper preparation and storage, you can enjoy its bright flavors for months to come.
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