Full Moon Chow Chow is a traditional Southern-style pickled relish known for its crunchy texture and complex flavor profile. Typically made with vinegar, this vinegar-free version uses natural acidity from lemon juice and mustard seeds to deliver a vibrant, tangy taste that complements a variety of dishes. It’s a perfect condiment for those avoiding vinegar but craving that classic chow chow zest.
Ingredients
- 3 cups chopped green tomatoes (about 5 medium tomatoes)
- 2 cups chopped cabbage (about 1/4 medium head)
- 1 cup chopped onions (about 1 medium onion)
- 1 cup chopped green bell peppers (about 1 medium pepper)
- 1 cup chopped celery
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1/4 cup olive oil or neutral vegetable oil
Instructions
- Prepare the vegetables: Wash all fresh produce thoroughly. Chop the green tomatoes, cabbage, onions, green bell peppers, and celery into small, uniform pieces—about 1/4-inch dice works well for texture.
- Salt and drain: In a large mixing bowl, combine the chopped green tomatoes, cabbage, onions, bell peppers, and celery. Add the kosher salt and toss to combine evenly. Cover the bowl with a clean cloth and let it sit at room temperature for 2 to 3 hours. This step draws excess moisture out and softens the vegetables slightly.
- Rinse and drain: After salting, drain the liquid from the vegetables and rinse them under cold water to remove excess salt. Use a clean kitchen towel or paper towels to pat them dry thoroughly. Excess moisture can dilute the flavor and affect the texture.
- Prepare the pickling liquid: In a medium saucepan, combine the lemon juice, water, sugar, mustard seeds, celery seeds, turmeric, black pepper, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves completely and the spices become fragrant (about 5 minutes).
- Combine vegetables and pickling liquid: Remove the pickling liquid from heat and immediately stir in the olive oil. Pour the hot liquid over the drained vegetables in the large bowl. Mix thoroughly to ensure all pieces are coated evenly.
- Cool and jar: Allow the chow chow mixture to cool to room temperature, then transfer it into clean, sterilized glass jars or airtight containers. Seal tightly.
- Refrigerate and marinate: Refrigerate the chow chow for at least 24 hours before serving to allow flavors to meld. The relish improves in flavor over 2-3 days and can be stored in the refrigerator for up to 2 weeks.
Tips
- Substitution for lemon juice: If you prefer a milder acidity, substitute part or all of the lemon juice with freshly squeezed lime juice or a mild apple cider vinegar (though this adds vinegar flavor).
- Crunch factor: For extra crunch, soak the chopped vegetables in ice water for 30 minutes before salting. This tightens their texture and keeps them crisp.
- Storage containers: Use glass jars with airtight lids for best freshness. Avoid metal containers as the acidity can react and alter taste.
- Common mistake: Don’t skip the salting and draining step. It prevents a watery, bland chow chow by removing excess moisture and concentrating flavors.
Serving Suggestions
Full Moon Chow Chow is a versatile relish that pairs beautifully with Southern classics. Serve it alongside fried chicken, barbecued ribs, or grilled sausages to add a bright, tangy contrast. It also works as a topping for burgers and hot dogs or as a flavorful component in sandwiches and wraps. For a vegetarian option, try it as a zesty side to roasted vegetables or mixed into potato salad for extra bite.
Variations
You can customize this chow chow recipe in several ways to suit your taste or dietary needs. Add finely chopped hot peppers such as jalapeños or serranos for a spicy kick. For a sweeter variation, increase the sugar by a tablespoon or two. Swap green tomatoes with green apples or cucumbers for a different flavor and texture. Additionally, fresh herbs like dill or parsley can be stirred in before serving to brighten the relish.
Storage and Reheating
Since this chow chow is made without traditional vinegar and is refrigerated, it should be kept chilled at all times. Store it in airtight glass containers in the refrigerator for up to 2 weeks. If you notice any off smells, discoloration, or mold, discard immediately. Reheating is not necessary or recommended; serve cold or at room temperature to preserve the crispness of the vegetables. Always use a clean utensil to avoid contamination.
Frequently Asked Questions
Can I make chow chow without vinegar safely?
Yes, you can make chow chow without vinegar by using lemon juice or other acidic substitutes to provide the necessary acidity for flavor and preservation. However, because lemon juice is less acidic than vinegar, this chow chow should be refrigerated and consumed within 2 weeks for safety.
Why is salting the vegetables important?
Salting draws moisture out of the vegetables, which helps concentrate flavors and improves texture by preventing the chow chow from becoming watery or soggy. It also softens the vegetables slightly, making the relish more palatable.
Can I can this vinegar-free chow chow for long-term storage?
No, low-acid foods like this chow chow without vinegar should not be canned using a water bath method due to food safety risks. Pressure canning is required for safe long-term storage, but even then, vinegar or another acid is typically necessary to ensure proper pH levels. This recipe is best kept refrigerated and eaten within 2 weeks.
What can I use if I don’t have green tomatoes?
Green tomatoes provide a firm texture and slight tartness, but you can substitute them with cucumbers, green apples, or even zucchini for a similar crunch and mild flavor. Adjust the lemon juice accordingly to maintain acidity.
How long does it take for the flavors to develop?
While you can enjoy this chow chow after 24 hours in the refrigerator, the flavors deepen and meld best after 2 to 3 days. The longer it sits (within the 2-week fridge window), the more balanced and complex the taste becomes.
Can I freeze chow chow?
Freezing is not recommended because the high water content of the vegetables causes them to become mushy upon thawing, losing their signature crunch and texture. It’s best enjoyed fresh and refrigerated.
With these guidelines, you can confidently prepare a delicious, vinegar-free Full Moon Chow Chow that’s perfect for brightening your meals with a tangy, crunchy punch.
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