Southern Chowchow the Tangy Vegetable Relish You Need
Recipe Introduction
Quick Hook
Ever crave that tangy condiment that just wakes up your taste buds? I am thrilled to share my chow chow recipe.
It’s got that perfect mix of sweet and sour, like a good summer day.
Brief Overview
Chow chow is a classic Southern relish . It is a mix of pickled vegetables . This vegetable medley relish originated as a way to preserve garden veggies.
It’s easy to make, but takes a bit of time. The recipe yields about 6 cups. Serve it as a side or topping.
Main Benefits
This homemade chow chow is packed with nutrients from all the veggies. It's perfect for barbecues or picnics. This recipe is special because it balances the apple cider vinegar tang with just the right amount of sweetness.
Ready to learn the secrets to making amazing tangy condiment ?
What Makes This Chow Chow Unique?
Honestly, I think it's the mustard seeds that make this chow chow recipe stand out. It's got a slight bite that’s just unbeatable.
It brings me back to Sunday dinners with family. I'm going to show you how to get that flavour. Trust me, once you taste this, you won't want any other Southern relish .
The Secret Ingredient: Time
Don't rush the salting process. The directions say to salt the vegetables and let them sit at room temperature for 2 hours.
That’s how you get the best texture. Rushing equals a mushy mess. I tried skipping it once, and oh boy, that was a soggy mistake!
look into Into Chow Chow Variations
Want to get a little wild? Try some chow chow recipe variations ! Add some chopped jalapeños for a kick.
Or throw in some sweet corn for a sweeter twist. Don't be afraid to experiment and make it your own garden vegetable relish .
Ready to gather your ingredients and start making chow chow ? Let's dive into the list.
Canning & Storing
If you're into canning , this recipe is great. Follow the instructions for safely sealing the jars. If not, just keep it in the fridge.
Either way, it tastes even better after a day or two. Give canning a try. You will extend the shelf life.
Ingredients & Equipment: Let's Get Pickling!
Alright, so you wanna make some proper good chow chow , eh? This garden vegetable relish is surprisingly straightforward, but quality ingredients make all the difference.
Trust me, I've tried the cheap stuff and it just doesn't compare! We will create a tangy condiment ,
Main Ingredients: The Chow Chow Lineup
Alright, buckle up because here is the star of this Southern relish :
Green Tomatoes: You need 4 cups (950 ml) roughly chopped. Get 'em firm, not too ripe. Soggy tomatoes equal a soggy chow chow.
Cabbage: Grab 2 cups (470 ml) . A nice, crisp head of green cabbage is perfect. You want that crunch!
Bell Peppers: We're talking 2 cups (470 ml) green and 1 cup (240 ml) red, chopped. Shiny skins, feel heavy for their size.
Onion: 1 cup (240 ml) white onion, chopped. A decent sized one will do.
Kosher Salt: A crucial ¼ cup (55g) . Diamond Crystal is chef's kiss because it's less salty by volume.
Sugar: You'll need 2 cups (470 ml) granulated sugar. It balances the vinegar, important!
Apple Cider Vinegar: Vital: 2 cups (470 ml) . Get the good stuff, the one with 5% acidity .
Spices: ¼ cup (30g) ground mustard, 2 tablespoons (30 ml) mustard seeds , 1 tablespoon (15 ml) turmeric, 1 teaspoon (5 ml) celery seeds, and a pinch of red pepper flakes ( ½ teaspoon (2.
5 ml) ) if you're feeling spicy.
Seasoning Notes: That Flavor Punch
Mustard is key. The ground stuff gives body. The mustard seeds give it a lovely little pop. Turmeric gives that gorgeous color.
If you don’t have celery seeds? A pinch of celery salt works in a pinch. Want a chow chow recipe variations to be super flavorful.
Seriously consider adding a dash of hot sauce.
Essential Gear: The Tools You Need
Okay, here's what you'll actually need. I can remember the old canning days.
A big bowl for mixing and salting.
A colander to rinse all that salt off.
A heavy bottomed pot or Dutch oven. Non-stick is your friend here.
A wooden spoon. Plastic melts, metal scratches.
Sterilized canning jars. Or any airtight containers if you're just keeping it in the fridge.
Making homemade chow chow should be fun. Now, are you ready to embark on this pickled vegetables adventure? I know I am!
Southern Chow Chow: Pickling Perfection
Alright, let's dive into making some proper chow chow ! This isn't just any vegetable medley relish . Think of it as a jar full of sunshine, tangy , slightly sweet, and a perfect taste of the South.
It's the garden vegetable relish that will have your friends begging for more. I even like to use it as a salad, it is so tasty.
It's a bit like getting a big old bear hug from your grandma...if your grandma was a master pickler.
Prep Like a Pro: Your Mise en Place
First things first: get organized. Chop your veggies, measure your spices, and sterilize your jars if you're going the canning route.
Essential mise en place really makes life easier. I cannot stress this enough. Have everything ready so you're not scrambling later.
Trust me, that's from experience! You don't want to add things up halfway, you know?
step-by-step: From Garden to Jar
Follow these steps for a proper homemade chow chow !
- Salt the Veggies: Toss your chopped green tomatoes, cabbage, green and red bell peppers, and onion with 1/4 cup kosher salt. Let this sit for 2 hours . This draws out extra moisture, making it the best chow chow recipe variations .
- Rinse and Drain: After that, give the veggies a good rinse and squeeze. Get out as much water as you can, the drier the better.
- Make the Brine: In a big pot, combine 2 cups sugar, 2 cups apple cider vinegar , 1/4 cup ground mustard, 2 tablespoons mustard seeds, 1 tablespoon turmeric, 1 teaspoon celery seeds, and 1/2 teaspoon red pepper flakes (if you're feeling spicy).
- Boil It Up: Bring that brine to a boil!
- Add the Veggies: Now, throw in your drained veggies and stir them around.
- Simmer Time: Reduce the heat and let that simmer for 30 minutes . Keep an eye on it and make sure it doesn't stick.
- Jar It Up : This is an optional one, you can only refrigerate it, or can it. Ladle into the jars, leaving 1/2 inch headspace. If canning, process for 10 minutes in a water bath.
- Cool and Store : If you are not canning, let your chow chow cool and refrigerate for at least 24 hours .
Pro Tips for Pickled Vegetables
Honestly, don't skip the salting step. It's vital for a good texture. Another tip? Taste as you go. Adjust the sugar and apple cider vinegar to your liking.
This tangy condiment is all about balance. If canning, double check your jars are sterilized, or it could go bad. That´s it.
And there you have it! A Southern relish that's going to knock your socks off. Grab a jar of this delightful chow chow , and let the good times roll.
Recipe Notes for the Best Chow Chow
Alright, so you're about to dive into making some proper chow chow ! Fantastic! Let's go over some bits and bobs to ensure your vegetable medley relish turns out spot on.
Think of this as my way of standing right next to you, pointing out the potential pitfalls and offering some insider tips.
Let's get cracking!
Serving Up Style: Plating & Pairings
Okay, so you've made this amazing homemade chow chow . Now, how do you show it off? For starters, a simple glass jar looks amazing.
It showcases that vibrant vegetable medley relish .
Plating wise, less is more. A small dollop next to some grilled sausages is chef's kiss . Or, spread it on a pulled pork sandwich for that extra tangy condiment kick.
For drinks, think something cold and refreshing. Maybe a good old iced tea? Proper job!.
Storing Your Southern Relish: Cool, Calm and Collected
Let's talk storage, yeah? You don't want all that hard work going to waste.
Refrigeration: Chuck your cooled chow chow in airtight containers in the fridge. It'll happily sit there for about 2-3 weeks.
Honestly, it usually doesn't last that long in my house we're always dipping into it!
Freezing? I wouldn't. Trust me on this one. The pickled vegetables lose their lovely texture. It gets a bit mushy , you know? Not ideal.
Reheating: No need to reheat! This tangy condiment is best served straight from the fridge. That's when it's at its most refreshing and zingy.
Chow Chow Recipe Variations and Adaptations:
Fancy a change? Me too. Here's a few ideas that don't need canning .
Dietary Swaps: Want to keep it low-sugar? Reduce the sugar and try a natural sweetener. Taste as you go, yeah?
Seasonal Ingredient Swaps: Autumn's a treat. Swap green tomatoes for butternut squash! It adds a lovely sweetness that plays off the apple cider vinegar .
Nutrition Basics: Goodness in Every Bite
Alright, let’s keep it real simple. A little bit of chow chow adds flavour without piling on the guilt.
It’s got some vitamins from the garden vegetable relish , a bit of fiber and not too many calories. Win-win! Plus, some studies suggest the apple cider vinegar may help with digestion.
So, there you have it. All the notes you need to make a fantastic chow chow . Give it a go, have some fun.
Don't be scared to experiment. The best recipes are the ones you tweak to make your own. Happy cooking!
Frequently Asked Questions
What exactly is chow chow? Is it like piccalilli?
That's a cracking question! Chow chow is a Southern style relish, a pickled mix of vegetables that's both tangy and slightly sweet. It's similar to piccalilli in that they're both pickled vegetable medleys, but chow chow usually has a distinctive mustard and turmeric flavor that sets it apart.
Think of it as your grandma's secret weapon to add a zing to any dish!
Can I adjust the sweetness or spiciness of this chow chow recipe?
Absolutely! This recipe is just a starting point, so feel free to adjust it to your liking. If you prefer a sweeter chow chow, increase the amount of sugar. For a spicier kick, add more red pepper flakes or even a finely chopped jalapeño.
Taste as you go and tailor it to your personal preference it's all about making it your perfect jar of chow chow.
I don’t have all the vegetables listed. Can I substitute anything in this chow chow?
Definitely! That's the beauty of chow chow it's incredibly flexible. If you're short on cabbage, cauliflower works well. You can swap out the red bell pepper for orange or yellow ones, or use white vinegar instead of apple cider vinegar.
Don't be afraid to experiment with what you have on hand; the goal is to create a delicious and flavorful relish.
How long does homemade chow chow last, and what's the best way to store it?
Properly canned chow chow, processed in a boiling water bath, can last for up to a year in a cool, dark place. Once opened (or if you only refrigerate it), it will keep well in the refrigerator for 2-3 weeks. Make sure to use a clean utensil each time you scoop some out to prevent contamination.
Do I have to salt the vegetables for 2 hours when making chow chow? What's the point?
Yes, don't skip the salting step! It's key to getting the right texture for your chow chow. Salting draws out excess moisture from the vegetables, preventing them from becoming soggy during the pickling process. It also helps to preserve the vegetables and intensify their flavors.
It's a bit like marinating a good steak it makes all the difference!
I'm watching my sugar intake. Can I make a lower sugar version of this chow chow?
Good on ya for being health conscious! You can definitely reduce the sugar in this recipe. Try using a sugar substitute like stevia or monk fruit, adjusting the amount to taste. Just be aware that the sugar contributes to the preservation process, so you might need to refrigerate your low-sugar chow chow and consume it within a shorter timeframe (about 1-2 weeks) for optimal safety and flavor.
Southern Chowchow The Tangy Vegetable Relish You
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 75 calories |
|---|---|
| Fat | 0g |
| Fiber | 1g |
