Full Moon Chow Chow is a vibrant Southern-style relish that perfectly balances tangy, sweet, and savory flavors. Made with fresh tomatoes and a medley of garden vegetables, this versatile condiment adds a refreshing crunch to sandwiches, grilled meats, and more. Its bright, pickled notes work wonderfully as a side or topping, especially when the tomatoes are at their peak freshness.
Ingredients
- 6 cups fresh tomatoes, chopped (preferably firm, ripe tomatoes such as Roma or beefsteak)
- 2 cups green beans, trimmed and chopped into 1-inch pieces
- 2 cups green bell peppers, diced
- 2 cups onions, finely chopped (yellow or white)
- 1 cup celery, diced
- 1 cup carrots, shredded or finely chopped
- 1/4 cup pickling salt (kosher salt can be substituted)
- 2 1/2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 2 tablespoons celery seeds
- 1 tablespoon ground turmeric
- 1 teaspoon crushed red pepper flakes (optional, for mild heat)
- 2 cloves garlic, minced (optional)
Instructions
- Prepare the vegetables: Wash all fresh vegetables thoroughly. Chop the tomatoes, green beans, bell peppers, onions, celery, and carrots as indicated.
- Salt the vegetables: In a large non-reactive bowl (glass or stainless steel), combine the chopped tomatoes, green beans, bell peppers, onions, celery, and carrots. Sprinkle the pickling salt evenly over the mixture and stir well to combine. Cover the bowl with a clean kitchen towel and let it sit at room temperature for 12 hours or overnight. This process draws moisture out and softens the vegetables.
- Drain and rinse: After 12 hours, drain the vegetables in a colander, pressing lightly to remove excess liquid. Rinse thoroughly under cold running water to remove excess salt, then drain again. Set aside.
- Make the pickling liquid: In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, crushed red pepper flakes (if using), and minced garlic. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Combine vegetables and pickling liquid: Add the drained vegetables to the pot of boiling pickling liquid. Return to a boil, then reduce heat and simmer gently for 10 minutes. Stir occasionally to ensure even cooking.
- Jar the chow chow: While the chow chow simmers, sterilize your jars and lids by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Carefully ladle the hot chow chow into the sterilized jars, leaving about 1/2 inch headspace. Wipe the rims clean with a damp cloth.
- Seal and cool: Place sterilized lids on the jars and screw on the bands fingertip-tight. Let the jars cool to room temperature. You can store them in the refrigerator for immediate use or process them in a boiling water bath canner for 10 minutes if you want shelf-stable preserves.
- Wait before serving: For best flavor, refrigerate the chow chow for at least 24 hours before serving to allow the flavors to meld. If canned, allow 2-3 weeks for the full development of taste.
Tips
- Vegetable substitutions: You can substitute green beans with wax beans or add chopped cucumbers for extra crunch. If you prefer a spicier chow chow, add chopped jalapeños or increase red pepper flakes.
- Salt alternatives: Use pickling salt for best results, but kosher salt works as a substitute. Avoid iodized table salt, which can cloud the brine and affect flavor.
- Storage safety: Because chow chow is a low-acid vegetable mix, only pressure canning ensures safe shelf stability. Otherwise, keep refrigerated and consume within 3-4 weeks.
- Common mistake: Skipping the salting step or not rinsing properly can result in overly salty or mushy chow chow. Be sure to follow the soaking and rinsing steps carefully.
Serving Suggestions
Full Moon Chow Chow is incredibly versatile. Serve it as a tangy side relish for barbecued ribs, pulled pork, or grilled chicken to cut through rich flavors. It also pairs beautifully as a topping on burgers, hot dogs, or sandwiches for a crunchy, zesty bite. Try stirring a spoonful into potato salad or deviled eggs for a Southern twist. For a vegetarian option, use it as a flavorful condiment on grain bowls or roasted vegetable plates.
Variations
You can customize chow chow to suit your taste or seasonal availability. For a sweeter version, increase the sugar by 1/4 cup. To deepen flavor, add finely chopped apples or pears during the salting stage. For a more pungent relish, increase mustard seeds and add a teaspoon of horseradish. If you prefer a chunkier texture, reduce cooking time slightly or omit simmering altogether, using the pickling liquid cold instead (refrigerated overnight). Some cooks add turmeric powder for its vibrant color and subtle earthiness, which also enhances the traditional Southern profile.
Storage and Reheating
If you choose to can your chow chow using a pressure canner, it can be stored unopened at room temperature for up to one year. Once opened, refrigerate and consume within 3-4 weeks. If refrigerated without canning, consume within 3-4 weeks for best quality. Always use a clean spoon to avoid contamination.
Reheating is generally not necessary since chow chow is a cold relish. However, if you prefer it warm, gently heat a small portion over low heat on the stove for a few minutes, stirring occasionally. Avoid boiling as it can soften the vegetables excessively and alter the texture.
Frequently Asked Questions
What is chow chow, and where does it originate?
Chow chow is a type of pickled relish common in Southern United States cuisine, particularly in the Appalachian and Southern regions. It traditionally consists of chopped vegetables like cabbage, peppers, onions, and sometimes tomatoes, pickled in a tangy vinegar solution. The name and recipe have roots in Native American and British preserves but have evolved regionally over time.
Can I use canned tomatoes instead of fresh tomatoes?
Fresh tomatoes provide the best texture and flavor for chow chow, especially when they’re firm and ripe. Using canned tomatoes is not recommended as they tend to be too soft and watery, which can make the relish mushy. If fresh tomatoes aren’t available, try using fresh plum or Roma tomatoes from frozen rather than canned.
Is it safe to can chow chow in a water bath canner?
No, it is not recommended to water bath can chow chow because it is a low-acid vegetable mix. The USDA advises pressure canning for safety to avoid the risk of botulism. If you want to store chow chow long-term without a pressure canner, keep it refrigerated and consume within a few weeks.
How long does chow chow last in the refrigerator?
When stored properly in a sealed container or jar in the refrigerator, chow chow will keep well for about 3 to 4 weeks. Always use a clean utensil to serve to avoid contamination and discard if you notice any off odors, mold, or discoloration.
Can chow chow be made spicy?
Absolutely. Adding crushed red pepper flakes, diced jalapeños, or even hot mustard seeds can give chow chow a nice kick. Adjust the heat level according to your preference, and keep in mind that the flavors will mellow slightly after pickling.
What dishes pair best with full moon chow chow?
Full Moon Chow Chow complements a wide range of dishes. It is traditionally served alongside barbecued meats, fried chicken, or grilled fish. It also works well as a topping on sandwiches, hot dogs, and burgers. For a vegetarian twist, try it with roasted vegetables, grain bowls, or as a tangy addition to potato salad or deviled eggs.
With its fresh tomato base and crisp vegetables, this Full Moon Chow Chow recipe brings a bright, tangy punch to your table—perfect for summer cookouts or anytime you want a refreshing, homemade relish.
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