Full Moon Chow Chow is a tangy, spiced Southern-style relish traditionally made with a blend of vegetables and a sweet-sour brine. Reducing the sugar in this recipe creates a fresher, less cloying version that still delivers the classic crunch and complex flavors. This lighter take works well as a condiment, side, or ingredient in sandwiches and salads.
Ingredients
- 4 cups chopped green tomatoes (about 6 medium)
- 2 cups chopped cabbage (about 1/4 medium head)
- 1 cup chopped onions (about 1 medium)
- 1 cup chopped green bell peppers (about 1 medium)
- 1 cup chopped red bell peppers (about 1 medium)
- 1 cup chopped celery (about 3 stalks)
- 2 tablespoons kosher salt
- 1 1/2 cups apple cider vinegar (5% acidity)
- 1/4 cup granulated sugar (reduced from traditional 1/2 cup)
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
Instructions
- Prepare the vegetables by washing and chopping them into uniform small pieces, about 1/4-inch dice. Combine the green tomatoes, cabbage, onions, green and red bell peppers, and celery in a large mixing bowl.
- Sprinkle the kosher salt over the chopped vegetables and toss thoroughly. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 2 to 3 hours. This step draws out excess moisture and softens the vegetables.
- After the vegetables have released liquid, drain off the excess brine but do not rinse the vegetables. Set them aside.
- In a medium saucepan, combine the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and crushed red pepper flakes if using. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
- Once boiling, reduce the heat and simmer the pickling liquid for 5 minutes to infuse the spices.
- Pour the hot pickling liquid over the drained vegetables in the mixing bowl, stirring well to combine.
- Transfer the chow chow into sterilized glass jars or airtight containers. Allow it to cool to room temperature, then seal and refrigerate.
- For best flavor, let the chow chow marinate in the refrigerator for at least 24 hours before serving. The flavors will deepen over 3 to 5 days.
Tips
- Substitutions: If green tomatoes aren’t available, you can use unripe regular tomatoes or a mix of cucumbers and green tomatoes for a slightly different texture.
- Adjusting sweetness: Start with 1/4 cup sugar and taste after marinating. You can add a teaspoon of honey or maple syrup if you want a touch more natural sweetness without refined sugar.
- Storage: Chow chow keeps well refrigerated for up to 3 weeks. For longer storage, freeze in portions but note texture may soften slightly on thawing.
- Common mistake: Don’t skip the salting step; it’s crucial for drawing moisture and achieving the right crispness. Also, avoid rinsing the vegetables after salting to preserve flavor.
Serving Suggestions
Full Moon Chow Chow is incredibly versatile. Serve it as a tangy side with grilled meats, pork chops, or barbecue. It also pairs wonderfully with fried green tomatoes or as a topping for burgers and hot dogs. Mix it into potato or egg salad for added crunch and flavor. For a vegetarian option, try it alongside roasted vegetables or on a sandwich with sharp cheddar and avocado.
Variations
You can customize this chow chow to suit your taste or seasonal produce. Try adding chopped carrots or cauliflower for extra texture. Substitute white vinegar for apple cider vinegar if you prefer a sharper tang. For a spicier version, increase the red pepper flakes or add a diced jalapeño. Some recipes include a small amount of grated horseradish for bite, which can be added to the vinegar mixture before boiling.
Storage and Reheating
Store your chow chow in airtight containers in the refrigerator for up to 3 weeks. Because this is a vinegar-based relish, it does not require cooking before serving. For best texture and flavor, consume it cold or at room temperature. If you want to warm it slightly, do so gently on the stovetop or microwave, but avoid overheating as it can soften the vegetables excessively.
Frequently Asked Questions
Can I make Full Moon Chow Chow without sugar?
While sugar balances the acidity and spices, you can reduce it further or substitute with natural sweeteners like honey or maple syrup. Keep in mind that sugar also helps preserve the relish, so eliminating it completely may alter the final texture and shelf life.
Is it necessary to salt and drain the vegetables?
Yes, salting draws out excess moisture which helps keep the chow chow crisp and prevents it from becoming mushy. It also enhances the flavor by concentrating the vegetable’s natural taste.
How long does chow chow keep in the fridge?
When stored properly in airtight containers, chow chow lasts about 3 weeks refrigerated. Always check for any off smells or mold before consuming beyond this period.
Can I can Full Moon Chow Chow for long-term storage?
Due to the low acidity of some vegetables used, safe home canning requires a pressure canner to prevent botulism. Many traditional recipes are refrigerated relishes rather than shelf-stable canned goods. If you want to preserve it longer, freezing is a safer alternative.
What vinegar is best for chow chow?
Apple cider vinegar is preferred for its mild fruity flavor and balanced acidity (5%). White vinegar can be used for a sharper bite but may overpower the delicate vegetable flavors.
Can I add other spices or herbs?
Yes, you can experiment with spices like coriander seeds, black peppercorns, or fresh herbs such as dill or thyme. Add them to the vinegar brine and adjust to your preference, but keep the core spices like mustard and celery seeds for authenticity.
Full Moon Chow Chow with less sugar is a wonderful way to enjoy a classic Southern relish in a fresher, lighter style. With simple ingredients, clear steps, and flexible options, you can tailor this recipe to your taste and dietary needs without sacrificing the vibrant crunch and tang that makes chow chow so beloved.
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