Zucchini chow chow is a classic Southern-style relish known for its bright, tangy taste and crunchy texture. This low sugar version keeps all the vibrant flavors while reducing added sugars, making it a healthier, yet equally delicious, condiment perfect for sandwiches, grilled meats, or as a zesty side.
Ingredients
- 6 cups chopped zucchini (about 3 medium zucchinis)
- 2 cups chopped green tomatoes (unripe tomatoes)
- 1 cup chopped onion (yellow or white)
- 1 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3/4 cup apple cider vinegar (5% acidity)
- 1/4 cup water
- 2 tablespoons granulated erythritol or preferred low-calorie sweetener
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- 1/4 teaspoon black pepper
Instructions
- Prepare all vegetables by washing thoroughly. Chop zucchini, green tomatoes, onions, and bell peppers into small, uniform pieces for even texture.
- In a large bowl, combine the chopped zucchini, green tomatoes, onion, and bell peppers. Sprinkle the kosher salt over the vegetables, toss well, and let sit for 1 hour. This step helps draw out excess moisture and crisps the vegetables.
- After 1 hour, drain the liquid released from the vegetables and rinse them thoroughly under cold water to remove excess salt. Drain again and set aside.
- In a large saucepan, combine the apple cider vinegar, water, erythritol, mustard seeds, turmeric, ground ginger, red pepper flakes (if using), and black pepper. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sweetener.
- Add the drained vegetables to the boiling vinegar mixture. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring frequently to prevent sticking.
- Remove the saucepan from heat and let the chow chow cool slightly for about 10 minutes.
- Transfer the chow chow into sterilized jars or airtight containers. Allow to cool completely at room temperature before sealing and refrigerating.
- For best flavor, refrigerate for at least 24 hours before serving to let the flavors meld. The chow chow will keep well refrigerated for up to 3 weeks.
Tips
- Substitutions: If green tomatoes are unavailable, use more zucchini or try tart green apples for a similar tang. For sweetener, monk fruit or stevia blends can replace erythritol one-to-one depending on your preference.
- Storage: Store the chow chow in airtight containers in the refrigerator. Avoid water bath canning since this is a low sugar recipe; use a pressure canner if long-term shelf storage is desired, following USDA guidelines.
- Salt balance: Don’t skip the salting step—it helps preserve texture and flavor. Just be sure to rinse well to avoid an overly salty final product.
- Spice level: Adjust crushed red pepper flakes to taste or omit for a milder relish. Mustard seeds add subtle complexity but can be left out if unavailable.
Serving Suggestions
Low sugar zucchini chow chow pairs wonderfully with grilled chicken, pork chops, or fish, adding a bright, tangy contrast to richer proteins. Use it as a topping for burgers or sandwiches, or serve alongside barbecue dishes for a refreshing crunch. It also works well stirred into potato salad or as a flavorful addition to cream cheese spreads and crackers.
Variations
To customize your zucchini chow chow, try adding finely chopped celery seeds or a tablespoon of fresh chopped dill for herbal notes. For a sweeter twist, incorporate a small amount of finely diced apple or pear, balancing with less sweetener elsewhere. Spicy lovers can increase crushed red pepper or add a dash of cayenne. Another variation is to use white vinegar instead of apple cider vinegar for a sharper acidity.
Storage and Reheating
Store your low sugar zucchini chow chow in airtight jars or containers in the fridge for up to 3 weeks. Always use a clean spoon to avoid contamination. Because this is a relish meant to be served cold or at room temperature, reheating is not necessary. However, if you prefer it warm, gently heat a small portion on the stove over low heat until just warmed through—avoid boiling to maintain texture.
Frequently Asked Questions
Can I freeze zucchini chow chow?
Freezing zucchini chow chow is possible but not ideal, as the texture of the vegetables may become mushy upon thawing. If you do freeze it, use freezer-safe containers and consume within 2 months for best quality.
Is it safe to can zucchini chow chow without sugar?
Because this recipe uses low sugar and has a relatively low acidity level, it should not be canned in a water bath. To safely preserve it long-term, use a pressure canner following USDA guidelines for low-acid foods to avoid risk of botulism.
What vinegar works best for this recipe?
Apple cider vinegar is recommended for its mild, fruity acidity that complements the vegetables well. White vinegar can be used as a substitute but will yield a sharper, more pungent flavor. Ensure any vinegar you use is 5% acidity for proper preservation.
Can I make this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free as it contains only vegetables, vinegar, spices, and a low-calorie sweetener. Just double-check your chosen sweetener and spices for any additives if you have specific dietary restrictions.
How soon can I eat the chow chow after making it?
While you can eat the chow chow soon after it cools, letting it rest in the fridge for at least 24 hours improves the flavor by allowing the spices and vinegar to meld with the vegetables.
What can I use instead of erythritol?
If erythritol isn’t available or preferred, monk fruit sweetener or a stevia blend can be used, adjusting to taste since these can be sweeter than erythritol. You may also try a small amount of coconut sugar or honey if you don’t need it strictly low sugar, but this will increase the sugar content.
With its fresh ingredients and balanced seasonings, this low sugar zucchini chow chow is a delightful way to enjoy a classic relish with fewer added sugars, perfect for health-conscious cooks seeking bold flavor.
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