1. How long will Chow Chow last in the fridge?

Chow Chow can be stored in an airtight container in the fridge for up to 2-3 weeks. The flavors actually improve the longer it sits, so don't be afraid to make a big batch and enjoy it over time!

2. Can I use other vegetables in this recipe?

Absolutely! Chow Chow is a versatile recipe, and you can swap in or add vegetables like green beans, cauliflower, or zucchini. Just make sure the vegetables you choose have a similar texture and moisture level to ensure the best result.

3. Is Chow Chow spicy?

The level of spice is totally up to you! The recipe calls for green chilies, but you can adjust the heat to your liking. If you prefer it mild, reduce the number of chilies or omit them entirely. If you're craving more heat, add a dash of cayenne pepper or use spicier chilies.

4. Can I make this recipe without vinegar?

Vinegar is key to creating the tangy flavor and preserving the vegetables. If you're looking for a milder version, you can try using apple cider vinegar or a different mild vinegar, but for the best results, it's best to stick with the original.

5. Can I add sugar substitutes?

Yes, you can swap out the sugar for stevia, honey, or maple syrup if you prefer a natural sweetener. Keep in mind that the sweetness will vary, so adjust to taste as you go.

Chow Chow Recipe So Easy You’ll Make It Again

Name: Chow Chow Recipe So Easy You’ll Make It Again
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 2 cups of chopped carrots (adds crunch and natural sweetness); 1 cup of chopped bell peppers (red or green, for a colorful and slightly tangy taste); 1 cup of chopped onions (for a little sharpness and depth); 1/2 cup of green chilies (for that necessary spicy kick, adjust to taste); 1 cup of white vinegar (the tang that ties everything together); 1/2 cup of mustard seeds (adds a zesty flavor); 1 tablespoon of salt (for balance); 1 tablespoon of sugar (to mellow the tanginess); 1 teaspoon of turmeric (for a pop of color and earthy flavor); 1 teaspoon of black peppercorns (adds a little heat and depth); 1/2 teaspoon of garlic (fresh or powder, for that aromatic punch)

Description

Try this easy and delicious Chow Chow recipe! Perfect as a side dish, topping, or ingredient, it adds tangy, spicy flavor to any meal.

Ingredients

Scale

Vegetables:

2 cups of chopped carrots (adds crunch and natural sweetness)
1 cup of chopped bell peppers (red or green, for a colorful and slightly tangy taste)
1 cup of chopped onions (for a little sharpness and depth)
1/2 cup of green chilies (for that necessary spicy kick, adjust to taste)

Pickling Brine:

1 cup of white vinegar (the tang that ties everything together)
1/2 cup of mustard seeds (adds a zesty flavor)
1 tablespoon of salt (for balance)
1 tablespoon of sugar (to mellow the tanginess)
1 teaspoon of turmeric (for a pop of color and earthy flavor)
1 teaspoon of black peppercorns (adds a little heat and depth)
1/2 teaspoon of garlic (fresh or powder, for that aromatic punch)

Instructions

Prepare the Vegetables
- Start by washing and peeling (if necessary) the carrots and cucumbers. Then, chop the vegetables into small, uniform pieces. This ensures that each bite is perfectly balanced in texture and flavor.
- Tip: If you like a finer texture, feel free to chop the veggies smaller or even pulse them in a food processor.
Make the Pickling Brine
- In a medium saucepan, combine the white vinegar, mustard seeds, salt, sugar, turmeric, and black peppercorns.
- Heat the mixture over medium heat, stirring occasionally until the sugar and salt dissolve completely.
- Bring it to a simmer and let it cook for about 2-3 minutes to allow the spices to infuse the brine with flavor.
- Pro Tip: If you prefer a more intense flavor, let the brine simmer a little longer to deepen the spices.
Combine the Vegetables and Brine
- Once your brine is ready, add the chopped vegetables and green chilies to the pan. Stir everything together to make sure the vegetables are well-coated in the brine.
- Let it simmer for another 5-7 minutes, just enough to soften the vegetables slightly but still keep their crunch.
Cool and Marinate
- Remove the saucepan from the heat and allow the mixture to cool down to room temperature.
- Once cooled, transfer everything to a clean jar or container. Seal tightly and let it marinate in the fridge for at least 24 hours. This allows all the flavors to meld together, creating that signature tangy, spicy, and crunchy Chow Chow taste.

Storage Tip: Chow Chow keeps well in the refrigerator for up to 2 weeks, so make a big batch and enjoy it over time!

Notes

You can customize the spiciness of this Chow Chow by adjusting the number of green chilies or adding a pinch of cayenne pepper.
If you prefer a sweeter Chow Chow, increase the sugar slightly.
Canning: If you’d like to store your Chow Chow for longer, follow proper canning methods to preserve it for up to 6 months.
Storage: The relish keeps well in the fridge for 2-3 weeks, and the flavor improves the longer it sits!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizers & Snacks
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 4-6 servings
Calories: 40 calories per serving
Sugar: 6g
Sodium: 360mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Chow Chow recipe, homemade chow chow, pickled vegetables, tangy relish, southern side dish, Chow Chow relish

Description

Ingredients

Instructions

Prepare the Vegetables

Make the Pickling Brine

Combine the Vegetables and Brine

Cool and Marinate

Notes

Nutrition