Zucchini chow chow is a vibrant Southern-style pickled relish that combines fresh zucchini with tangy vinegar, peppers, and spices. Its crisp texture and balanced sweet-tart flavor make it a perfect condiment for barbecues, sandwiches, and more. This recipe captures the traditional method to create a versatile, homemade chow chow you’ll want to keep on hand.
Ingredients
- 8 cups zucchini, chopped into 1/4-inch pieces (about 4 medium zucchinis)
- 2 cups green tomatoes, chopped (optional, for added tang)
- 1 large onion, finely chopped
- 1 large green bell pepper, seeded and chopped
- 1 large red bell pepper, seeded and chopped
- 1 cup celery, chopped
- 1/4 cup salt
- 2 1/2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 1 tablespoon mustard seed
- 1 tablespoon turmeric powder
- 1 teaspoon celery seed
- 1 teaspoon ground ginger (optional)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
Instructions
- Prepare the vegetables: Wash all produce thoroughly. Chop zucchini, green tomatoes (if using), onions, bell peppers, and celery into uniform 1/4-inch pieces to ensure even pickling.
- Salt the vegetables: In a large non-reactive bowl, combine zucchini, green tomatoes, onion, bell peppers, and celery. Sprinkle with the 1/4 cup salt and mix well. Cover and let sit for 2 hours, stirring occasionally. This process draws out excess moisture to keep the chow chow crisp.
- Drain and rinse: After 2 hours, drain the vegetables in a colander and rinse thoroughly under cold running water to remove excess salt. Drain again and pat dry with clean kitchen towels or paper towels.
- Prepare the pickling liquid: In a large saucepan, combine vinegar, sugar, mustard seed, turmeric, celery seed, ground ginger, and crushed red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Cook the chow chow: Add the drained vegetables to the boiling pickling liquid. Return to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally. This briefly softens the vegetables while preserving crunch.
- Jar the chow chow: Using a slotted spoon, pack the hot vegetables tightly into sterilized pint jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the vegetables, covering them completely and maintaining the headspace.
- Seal the jars: Wipe jar rims clean. Apply sterilized lids and rings, tightening to fingertip tightness (do not overtighten).
- Process for preservation: Process jars in a boiling water bath canner for 10 minutes to ensure a safe seal. Adjust time if you are above 1,000 feet elevation (add 1 minute per 1,000 feet).
- Cool and store: Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing. Store in a cool, dark place for at least 2 weeks to allow flavors to meld before serving.
Tips
- Substitutions: If you prefer less heat, omit or reduce crushed red pepper flakes. Use apple cider vinegar instead of white vinegar for a milder tang. Green tomatoes add acidity but can be left out if unavailable.
- Cut size matters: Uniform chopping ensures even texture and pickling. Avoid large chunks that won’t absorb flavors well or too small pieces that get mushy.
- Salt step is crucial: Don’t skip salting the vegetables. It removes excess water and prevents a watery final product, keeping the chow chow crisp.
- Storage: Once opened, refrigerate and consume within 3-4 weeks for best flavor and safety.
Serving Suggestions
Zucchini chow chow is incredibly versatile. Serve it as a tangy side relish with grilled meats like pork chops, chicken, or burgers. It adds a bright, crunchy contrast to rich barbecue dishes and sandwiches. Use it as a topping for hot dogs or bratwurst, or mix a spoonful into potato salad or deviled eggs for an extra flavor boost. It also pairs well with creamy cheeses on a charcuterie board to balance richness.
Variations
Traditional chow chow recipes vary by region and family, offering plenty of room for customization. For a sweeter version, increase sugar to 2 1/2 cups. Add chopped jalapeños or hot sauce to boost heat. Replace some zucchini with chopped cauliflower or green beans for a different vegetable mix. For a lower-sodium version, reduce salt and increase vinegar slightly, but note this may affect texture. Experiment with fresh herbs like dill or parsley for a fresh twist added after canning.
Storage and Reheating
Properly canned zucchini chow chow can be stored unopened in a cool, dark pantry for up to 1 year. Always check seals before use. Once opened, refrigerate and consume within 3-4 weeks. Because this is a pickled relish, reheating is not necessary or recommended; serve chilled or at room temperature. Avoid freezing as it will alter texture and flavor.
Frequently Asked Questions
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be substituted for zucchini in equal amounts. It has a similar texture and mild flavor, making it a good alternative in chow chow recipes.
Is it safe to water bath can zucchini chow chow?
Yes, because zucchini chow chow is pickled with vinegar (acid), it is safe to process in a boiling water bath canner. Ensure your vinegar is at least 5% acidity and follow USDA guidelines for processing times to prevent spoilage.
How long does zucchini chow chow need to pickle before eating?
For best flavor, allow chow chow to sit for at least 2 weeks after canning. This resting period lets the flavors meld and the vegetables absorb the pickling spices fully.
Can I make zucchini chow chow without canning?
Yes, you can make a refrigerator version by skipping the water bath canning process. Simply refrigerate the chow chow in an airtight container and consume within 2-3 weeks. However, it won’t have the same shelf life as canned chow chow.
Why is my zucchini chow chow watery?
This usually happens if the vegetables weren’t salted and drained beforehand. Salting draws out excess moisture which is then discarded. Also, cutting vegetables too large or too small can affect texture and water content.
Can I reduce the sugar in this recipe?
You can reduce sugar slightly, but it plays a key role in balancing acidity and preserving the relish. Reducing too much may affect taste and shelf life, so adjust carefully and consider adding a natural sweetener if desired.
With these steps and tips, you can enjoy authentic homemade zucchini chow chow that brightens your meals and preserves the summer harvest in a jar.
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