Full Moon Chow Chow is a classic Southern-style pickled relish known for its tangy, sweet, and slightly spicy flavor profile. This onion-free version keeps all the vibrant crunch and zest that make chow chow beloved, making it perfect for those who prefer or need to avoid onions without sacrificing taste.
Ingredients
- 4 cups finely chopped green tomatoes (about 6 medium-sized)
- 2 cups chopped green bell peppers (about 2 large)
- 1 cup chopped red bell peppers (about 1 large)
- 2 cups chopped cabbage (about 1/4 small head)
- 1 cup chopped celery
- 1/4 cup chopped fresh ginger (optional for a subtle zing)
- 3 cups white vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric powder
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 teaspoons salt
- 1/4 cup water
Instructions
- Prepare the vegetables: Wash all produce thoroughly. Finely chop the green tomatoes, bell peppers, cabbage, and celery into small, uniform pieces to ensure even pickling.
- Combine dry ingredients with vegetables: In a large non-reactive bowl (glass or stainless steel), mix the chopped vegetables with salt and turmeric powder. Stir well, cover with a clean cloth, and let it sit at room temperature for 2 hours. This helps draw out excess moisture and softens the vegetables slightly.
- Drain excess liquid: After 2 hours, drain the liquid released from the vegetables through a fine mesh strainer, reserving the vegetables but discarding the liquid.
- Prepare the pickling liquid: In a large saucepan, combine the vinegar, sugar, water, mustard seeds, celery seeds, crushed red pepper flakes, and chopped ginger if using. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
- Add vegetables to pickling liquid: Once boiling, reduce the heat to medium and add the drained vegetable mixture. Stir well and simmer gently for 10 minutes, stirring occasionally. This allows the flavors to meld without overcooking the vegetables.
- Jar the chow chow: Using a slotted spoon, pack the hot chow chow into sterilized glass jars, leaving about 1/2 inch of headspace. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
- Seal and cool jars: Wipe the rims of the jars clean and seal tightly with sterilized lids. Let the jars cool to room temperature before refrigerating.
- Marinate before serving: For best flavor, refrigerate the chow chow for at least 48 hours before eating to allow the pickling spices to permeate the vegetables.
Tips
- Substitution for onions: While this recipe omits onions, adding finely chopped fennel bulb or celery root can provide a subtle aromatic crunch without overpowering the chow chow.
- Adjusting heat: If you prefer less spice, reduce or omit the crushed red pepper flakes. For a bolder kick, add a small diced jalapeño or increase red pepper flakes.
- Storage advice: Store the chow chow in the refrigerator in airtight jars. It will keep well for up to 3 weeks while developing deeper flavor over time.
- Common mistake: Avoid overcooking the vegetables during simmering. A gentle simmer preserves their crispness and prevents mushiness.
Serving Suggestions
Full Moon Chow Chow is incredibly versatile. Serve it as a tangy condiment alongside grilled or fried meats such as pork chops, chicken, or fish. It also pairs beautifully with classic Southern dishes like barbecue, black-eyed peas, or cornbread. Try it as a zesty topping for burgers or hot dogs, or mix it into potato salad or deviled eggs for an extra flavor boost.
Variations
You can customize this chow chow recipe to suit your palate or available ingredients. For a sweeter version, increase the sugar to 2 cups. For a more vinegary tang, add an extra half cup of vinegar. If you want a chunkier texture, chop the vegetables more coarsely. Incorporating other vegetables like chopped carrots or green beans can add color and crunch. For a spiced twist, add a cinnamon stick or a few whole cloves to the pickling liquid during simmering, removing them before jar filling.
Storage and Reheating
Keep the full moon chow chow refrigerated in airtight containers. It is best consumed within 3 weeks for optimal freshness and flavor. Since it is a pickled relish, it does not require reheating. Serve chilled or at room temperature. If you want to warm it slightly, gently heat it on the stove over low heat for a few minutes, but avoid boiling to preserve texture. Never store homemade chow chow at room temperature unless properly canned using a pressure canner, which is not covered in this recipe.
Frequently Asked Questions
Can I use ripe tomatoes instead of green tomatoes?
Ripe tomatoes are softer and higher in moisture, which can make the chow chow mushy and less crisp. Green tomatoes are preferred because their firmness holds up better during pickling, providing the characteristic crunch.
Why is there no onion in this recipe?
This version is designed for those who avoid onions due to allergies, sensitivities, or personal preference. The recipe balances flavor using other aromatic ingredients like celery, bell peppers, and optional ginger to compensate for the missing onion’s pungency.
How long does it take for chow chow to develop flavor?
While you can enjoy chow chow after 48 hours of refrigeration, the flavors deepen and meld beautifully after about 1 week. For best taste, allow it to marinate at least 3 days before serving.
Is it safe to can chow chow without a pressure canner?
Since chow chow contains low-acid vegetables like cabbage and green tomatoes, it must be canned using a pressure canner to prevent risk of botulism. This recipe is intended for refrigerator storage only and should not be water-bath canned.
Can I make this chow chow vegan and gluten-free?
Yes, all ingredients in this recipe are naturally vegan and gluten-free. Just double-check that your mustard seeds and spices are not cross-contaminated if you have severe allergies.
What can I substitute for white vinegar if I don’t have any?
White vinegar is preferred for its neutral flavor and acidity level. If unavailable, you can use apple cider vinegar, but it will add a fruity note to the chow chow. Avoid malt vinegar as it can alter the taste significantly.
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