Full Moon Chow Chow is a vibrant, tangy Southern-style relish that combines fresh vegetables with a flavorful blend of spices and vinegar. Traditionally canned for preservation, this recipe skips canning and offers a quick, refrigerator-friendly version that’s perfect for enjoying fresh, crunchy chow chow anytime. It’s a wonderful condiment to brighten sandwiches, grilled meats, or cheese boards with minimal fuss.
Ingredients
- 2 cups green tomatoes, finely chopped (about 3 medium)
- 1 cup cabbage, shredded
- 1 cup green bell pepper, finely chopped
- 1 cup onion, finely chopped
- 1 cup peeled and chopped cucumber (seeded if preferred)
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon crushed red pepper flakes (optional for mild heat)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ground ginger (optional)
Instructions
- Wash and finely chop all the fresh vegetables (green tomatoes, cabbage, bell pepper, onion, cucumber). Aim for small, uniform pieces so the chow chow has a consistent texture.
- In a large mixing bowl, combine the chopped vegetables and minced garlic. Sprinkle the kosher salt over the mixture and toss thoroughly. Let it sit for 1 hour, stirring occasionally. This draws out excess moisture and helps the vegetables soften slightly.
- While the vegetables are resting, prepare the pickling liquid. In a medium saucepan, combine apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, crushed red pepper flakes, and ground ginger. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
- After the vegetables have rested for an hour, drain off any liquid released but do not rinse. Transfer the vegetables to a large heatproof bowl or pot.
- Pour the hot pickling liquid over the drained vegetables and stir well to combine. Allow the mixture to cool to room temperature, then cover and refrigerate.
- Refrigerate the chow chow for at least 24 hours before serving to allow the flavors to meld. The relish will keep well in the refrigerator for up to 2 weeks.
Tips
- Vegetable substitutions: If green tomatoes are unavailable, you can substitute with unripe tomatillos or add more cucumbers and cabbage for crunch.
- Control the heat: Adjust crushed red pepper flakes to your preferred spice level or omit entirely for a milder relish.
- Don’t skip salting: Salting the vegetables first draws out moisture and improves texture. Skipping this step may result in watery chow chow.
- Use fresh spices: For best flavor, use whole mustard and celery seeds rather than ground, but ground works in a pinch.
Serving Suggestions
Full Moon Chow Chow is a versatile condiment that complements many dishes. Spoon it over grilled or fried chicken, pork chops, or burgers for a tangy crunch. It’s also delicious served alongside cheese and charcuterie boards, or mixed into potato salad or deviled eggs for extra zest. For a Southern-inspired meal, serve it with barbecue and baked beans.
Variations
To customize your chow chow, try these variations:
- Sweet and spicy: Increase sugar slightly and add more red pepper flakes or a diced jalapeño for a sweet heat balance.
- Chunky style: Chop vegetables more coarsely for a rustic texture.
- Vegan-friendly: This recipe is naturally vegan, but you can add a splash of maple syrup instead of sugar for a different sweetness profile.
- Herb infusion: Add fresh chopped dill or parsley just before serving for a fresh herbal note.
Storage and Reheating
This no-canning chow chow is best stored in a clean, airtight container in the refrigerator. It will keep fresh and flavorful for up to two weeks. Because it is a cold relish, reheating is not necessary or recommended, as heat can soften the vegetables and diminish the crunch. Always use a clean spoon to avoid contamination and extend shelf life.
Frequently Asked Questions
Can I make full moon chow chow without vinegar?
Vinegar is essential in this recipe for flavor and preservation. Omitting it will result in a very different texture and taste and may reduce shelf life. You could try lemon juice as a partial substitute, but it will alter the flavor significantly.
Why is my chow chow watery?
If you don’t salt and drain the vegetables properly before adding the pickling liquid, excess water will remain. Salting draws moisture out, which you should then drain off to avoid a watery relish.
How long does chow chow last without canning?
Refrigerated chow chow should be consumed within 10-14 days for best quality and safety. Since it’s not canned, it won’t have the long shelf life of preserved versions.
Can I freeze chow chow?
Freezing is not ideal because the high water content in the vegetables will cause them to become mushy upon thawing. It’s better to make small batches you can consume fresh.
Is full moon chow chow spicy?
The traditional recipe can be mildly spicy if crushed red pepper flakes are included. You can adjust or omit these depending on your heat preference.
Can I use other types of vinegar?
Apple cider and white vinegar are common for their balanced acidity and flavor. You can experiment with white wine vinegar or rice vinegar, but avoid balsamic or malt vinegar as they will change the taste profile drastically.
How soon can I eat chow chow after making it?
Although you can eat it immediately, letting it sit for at least 24 hours in the refrigerator allows the flavors to fully develop and meld together.
Can I add sugar substitutes?
Yes, natural sweeteners like honey or maple syrup can be used instead of granulated sugar. Keep in mind this may slightly change the flavor and texture.
With this fresh, no-canning Full Moon Chow Chow recipe, you get a crisp, flavorful relish that’s quick to make and perfect for everyday meals. Enjoy the tangy crunch any time without the wait or fuss of traditional canning.
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