Full Moon Chow Chow is a traditional Southern pickled relish that blends fresh summer vegetables with tangy vinegar and spices. Its bright, crunchy texture and balanced flavors make it a perfect condiment to brighten up barbecues, sandwiches, and more. This recipe captures the authentic homemade charm and is ideal for preserving the peak-season harvest.
Ingredients
- 4 cups chopped green tomatoes (about 3 medium tomatoes)
- 2 cups chopped cabbage (about ½ small head)
- 1 cup chopped onions (about 1 medium onion)
- 1 cup chopped green bell pepper (about 1 medium pepper)
- 1 cup chopped celery (about 2 stalks)
- 3 tablespoons kosher salt
- 2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- ½ teaspoon crushed red pepper flakes (optional for mild heat)
Instructions
- Wash and prepare all vegetables: chop tomatoes, cabbage, onion, bell pepper, and celery into small, uniform pieces (about ¼-inch dice) for even pickling.
- In a large non-reactive bowl, combine the chopped vegetables and kosher salt. Toss thoroughly to distribute the salt evenly.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 12 to 16 hours, or overnight. This step draws out excess moisture and helps develop the crunch.
- After the resting period, drain the vegetables in a colander, pressing gently to remove as much liquid as possible. Discard the salty liquid.
- In a large saucepan, combine the white vinegar, sugar, mustard seeds, celery seeds, ground turmeric, and red pepper flakes if using. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Add the drained vegetables to the boiling vinegar mixture. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally. The vegetables should soften slightly but retain a crisp bite.
- Sterilize your canning jars and lids by boiling them in water for 10 minutes or using a dishwasher cycle with a sanitize option.
- Using a slotted spoon, pack the hot chow chow into the sterilized jars, leaving about ½ inch of headspace. Pour the hot pickling liquid over the vegetables to cover completely.
- Remove air bubbles by gently tapping the jars on the counter or running a non-metallic spatula around the inside edges.
- Wipe rims clean with a damp cloth, seal with lids and screw bands finger-tight.
- Process jars in a boiling water bath for 10 minutes to ensure safe sealing and preservation. Adjust time if you live at high altitude (increase by 1 minute per 1,000 feet above sea level).
- Carefully remove jars and let them cool undisturbed for 12 to 24 hours. Check seals before storing. Refrigerate any jars that did not seal properly and consume within 3 weeks.
- For best flavor, wait at least 1 week before opening to allow the flavors to meld.
Tips
- Substitutions: If green tomatoes are unavailable, use unripe regular tomatoes or a mix of cucumbers and green beans for a different but tasty texture.
- Storage: Once opened, keep chow chow refrigerated and consume within 3 to 4 weeks for freshness and safety.
- Common mistakes: Skipping the salting step can lead to soggy, watery chow chow. Also, ensure vinegar is at least 5% acidity to preserve properly.
- Adjusting heat: Add more crushed red pepper flakes or a small diced jalapeño during the simmer step if you prefer a spicier relish.
Serving Suggestions
Full Moon Chow Chow is incredibly versatile and adds a tangy crunch to many dishes. Try it as a condiment on grilled hot dogs, burgers, or pulled pork sandwiches. It pairs beautifully with fried chicken or as a zesty side on a Southern-style plate. You can also mix it into potato salad or serve alongside cheese and charcuterie boards for a bright contrast. Its vibrant flavor elevates simple dishes and adds a nostalgic touch to holiday meals.
Variations
While the classic recipe focuses on green tomatoes and cabbage, you can customize chow chow to suit your palate and pantry. For a sweeter version, increase the sugar to 2½ cups. Add finely chopped carrots or cauliflower florets for extra texture and color. Some regional versions include hot peppers or mustard greens for a bolder bite. If you prefer a less vinegary taste, reduce the vinegar by ¼ cup and compensate with water, though this shortens shelf life. Experimenting with different pickling spices like allspice berries or cloves can also deepen the flavor complexity.
Storage and Reheating
Properly canned and sealed jars of chow chow can be stored in a cool, dark pantry for up to one year. Once opened, refrigerate and consume within 3 to 4 weeks to maintain optimal flavor and safety. Because chow chow is a pickled relish, it does not require reheating and is best served cold or at room temperature. Avoid freezing, as this can cause texture degradation and watery separation. If you accidentally prepare a fresh batch without canning, keep it refrigerated and use it within 2 weeks.
Frequently Asked Questions
What is chow chow exactly?
Chow chow is a Southern-style pickled relish made primarily from chopped green tomatoes, cabbage, onions, and peppers, preserved in a vinegar and spice brine. It adds a tangy, crunchy element to many dishes and is a staple condiment in Southern American cuisine.
Can I use ripe tomatoes instead of green tomatoes?
Ripe tomatoes have a softer texture and higher water content, which can make chow chow mushy and less crisp. Green tomatoes are preferred for their firmness and tartness, but if you must, use firm, underripe tomatoes and adjust salting time to draw out moisture.
Is it necessary to process chow chow in a water bath?
Yes, processing in a boiling water bath ensures safe preservation by destroying molds, yeasts, and bacteria, and creating a vacuum seal. This extends shelf life and prevents spoilage. Since chow chow is a high-acid pickled product, water bath canning is the USDA-recommended method.
How long does chow chow keep once canned?
When properly canned and stored in a cool, dark place, chow chow can last up to one year. After opening, refrigerate and consume within 3 to 4 weeks for best quality. Always check for signs of spoilage such as off smells, mold, or bubbling before use.
Can I make chow chow without sugar?
Sugar balances the acidity of the vinegar and enhances flavor and texture. While you can reduce sugar or omit it, the chow chow will be more tart and less mellow. If reducing sugar, consider adding a small amount of honey or another natural sweetener to maintain balance.
What dishes pair best with chow chow?
Chow chow complements Southern dishes like fried chicken, barbecue, and grilled meats. It also works well on sandwiches, burgers, hot dogs, and as a tangy topping for creamy salads like potato or macaroni salad. Its bright acidity can cut through rich or fatty foods, making it a versatile condiment.
Can I prepare chow chow ahead of time without canning?
Yes, you can make chow chow and store it in the refrigerator without canning, but it should be consumed within 1 to 2 weeks. The texture and flavor may change faster, and it won’t have the long shelf life of properly canned chow chow.
Why is my chow chow watery after pickling?
Excess water can come from insufficient draining after the salting step or not packing jars tightly during canning. Make sure to salt and drain vegetables thoroughly and press them firmly into jars to minimize air pockets and excess liquid.
Can I add other spices to customize the flavor?
Absolutely! Popular additions include allspice, cloves, ginger, or cinnamon for warmth, or fresh herbs like dill. Just add spices during the simmer step to infuse the brine. Start with small amounts to avoid overpowering the classic flavor.
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