Full moon chow chow is a traditional Southern-style pickled relish known for its tangy, sweet, and crunchy flavor. Typically, vinegar is a key ingredient to provide acidity and preservation. However, if you want to make chow chow without vinegar—whether due to dietary restrictions, taste preferences, or simply running out—you can still achieve a delicious, safe, and flavorful relish by using alternative acidic components like lemon juice or fermented brine. This guide will walk you through making full moon chow chow without vinegar, ensuring proper texture, taste, and safety.
What You’ll Need
- Fresh vegetables: green tomatoes, cabbage, onions, green peppers, and cauliflower (quantities depend on batch size)
- Lemon juice (freshly squeezed) or a fermented brine as acid substitute
- Salt (preferably pickling or kosher salt without additives)
- Sugar (white granulated or cane sugar)
- Mustard seeds
- Celery seeds
- Ground turmeric
- Water
- Large mixing bowl
- Sharp knife and cutting board
- Large pot
- Clean glass jars with lids (for storing chow chow)
- Optional: hot peppers if you like it spicy
Step-by-Step
- Prepare Vegetables: Wash all vegetables thoroughly. Trim and discard any damaged parts. Core and chop green tomatoes, shred cabbage, dice onions and green peppers, and cut cauliflower into small florets. Aim for roughly uniform bite-sized pieces to ensure even pickling.
- Salt the Vegetables: Place all chopped vegetables in a large mixing bowl. Sprinkle salt generously (about 2 tablespoons per 5 pounds of vegetables) over them. Mix well to distribute salt evenly. Let the salted vegetables sit for 2 to 3 hours, stirring occasionally. This step draws out excess water, helps crisp the vegetables, and begins flavor development.
- Drain and Rinse: After the resting period, drain the liquid released by the vegetables. Rinse the vegetables under cold water to remove excess salt, then drain thoroughly. Squeeze out any remaining water gently by hand or with a clean towel. Proper draining is essential to avoid a watery final product.
- Prepare the Pickling Liquid: In a large pot, combine water, sugar (about 1 cup per 5 pounds of vegetables), mustard seeds (2 tablespoons), celery seeds (1 tablespoon), and ground turmeric (1 tablespoon). Bring this mixture to a boil, stirring to dissolve sugar completely.
- Add Acid Substitute: Once the sugar mixture boils, remove from heat and add freshly squeezed lemon juice. Use approximately 2 cups of lemon juice per 5 pounds of vegetables to replicate the acidity vinegar provides. Alternatively, you can add a fermented brine (such as sauerkraut juice) to contribute acidity and complexity. Stir well.
- Mix Vegetables with Pickling Liquid: Pour the warm pickling liquid over the drained vegetables in a large bowl. Stir thoroughly to ensure all pieces are coated evenly.
- Pack into Jars: Using clean hands or a spoon, pack the vegetable mixture tightly into sterilized glass jars, leaving about 1/2 inch of headspace. Press down to remove air pockets but avoid crushing the vegetables.
- Seal and Cool: Wipe jar rims clean with a damp cloth. Seal with lids but do not process in a water bath or pressure canner since this is a non-vinegar recipe and acidity levels may vary. Instead, allow jars to cool to room temperature.
- Refrigerate and Wait: Store the jars in the refrigerator for at least 1 week before consuming. This resting time allows flavors to meld and the pickling process to develop. The chow chow will keep refrigerated for up to 3 months.
- Optional – Fermentation Enhancement: For more authentic tang and preservation, you can ferment the salted vegetables for 3-5 days at room temperature before adding the pickling liquid. This creates natural acidity and complexity without vinegar.
Common Mistakes
- Using Insufficient Acid: Omitting vinegar means you must replace the acidity carefully. Too little lemon juice or brine can cause unsafe pH levels, risking spoilage.
- Not Salting Properly: Skipping or under-salting vegetables prevents proper water extraction and crispness, resulting in soggy chow chow.
- Packing Jars Too Loosely: Air pockets can lead to uneven flavor and potential spoilage.
- Not Waiting Long Enough: Eating the chow chow immediately after preparation gives underdeveloped flavors and texture.
- Not Refrigerating: Without vinegar, refrigeration is essential to inhibit harmful bacterial growth.
Tips
- Use Fresh Lemon Juice: Bottled lemon juice can contain preservatives that affect flavor. Freshly squeezed juice is best for acidity and taste.
- Experiment with Fermented Brine: Adding a tablespoon or two of sauerkraut juice or kimchi brine can boost natural acidity and complexity.
- Adjust Sugar to Taste: Chow chow balances sweet and tangy. Start with recommended sugar amounts but adjust based on your preference.
- Add Hot Peppers Carefully: For spice, small diced hot peppers add flavor without overwhelming the relish.
- Keep Everything Clean: Sterilize jars and utensils to prevent contamination and extend shelf life.
- Store in Refrigerator: Without traditional vinegar pickling, refrigeration is mandatory for safety and freshness.
Troubleshooting
Chow chow tastes bland or flat: Ensure you added enough lemon juice or fermented brine for acidity. You can also add more mustard and celery seeds for flavor. Let it rest longer in the fridge to develop taste.
Vegetables are soggy or mushy: Likely caused by insufficient salting or poor draining. Next time, salt longer and squeeze out excess moisture thoroughly before pickling.
Mold or off smells develop: This usually means improper acidity or contamination. Discard the batch. For future batches, increase acid, keep everything sterile, and always refrigerate.
Chow chow is too sour: Reduce lemon juice next time or increase sugar slightly to balance the tang.
Vegetables float or separate: Press vegetables firmly into jars to minimize air pockets, and ensure liquid covers all pieces.
Frequently Asked Questions
Can I substitute lemon juice entirely for vinegar in chow chow?
Yes, lemon juice provides citric acid that can replace vinegar’s acidity, but ensure you use enough to reach a safe pH for preservation.
Is this vinegar-free chow chow shelf-stable?
No, without vinegar, it must be refrigerated and consumed within 3 months to prevent spoilage.
Can I use apple cider vinegar instead of white vinegar?
This guide focuses on no vinegar at all, but apple cider vinegar can be used in traditional recipes if you don’t want white vinegar.
How long does the chow chow take to develop flavor?
At least one week refrigerated is recommended, though flavors improve over several weeks.
Can I pressure can this vinegar-free chow chow?
Pressure canning low-acid foods is possible, but without vinegar, acidity may not be sufficient for safe water bath canning. Consult USDA guidelines for pressure canning pickled vegetables.
What vegetables work best for chow chow?
Green tomatoes, cabbage, onions, green peppers, and cauliflower are classic. You can add hot peppers or carrots to vary texture and flavor.
By following these steps and tips, you can successfully make delicious full moon chow chow without vinegar, enjoying a tangy, crunchy relish that suits your taste and dietary needs.
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