Sweet Chow-Chow (Garden Vegetable Pickle)
Cook Time: 30 minutes
Prep Time: 3 hours
Total Time: 3 hours 30 minutes
Description:
This delightful and vibrant sweet chow-chow recipe is the perfect accompaniment to any meal, bringing together the flavors of summerโs bounty in one jar. Inspired by my motherโs time-honored recipe, this version is perfect for those who love a tangy-sweet pickled treat that isnโt too spicy. We make it every year as the garden winds down, utilizing the freshest vegetables from the season. The sweetness comes from the combination of sugar and vinegar, balanced by the crunch of crisp vegetables. This chow-chow is incredibly versatile and is perfect as a condiment for meats, sandwiches, or just as a refreshing side dish.
Recipe Category: Vegetable
Keywords: Vegan, Free of Gluten, Free of Dairy, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumbers (sliced) | 2 |
| Green peppers (chopped) | 2 |
| Cabbage (shredded) | 2 |
| Onions (diced) | 2 |
| Green tomatoes (chopped) | 2 |
| Salt | 1 ยฝ |
| Water | 2 cups |
| Baby lima beans (cooked) | 2 cups |
| Fresh green beans (trimmed) | 2 cups |
| Carrots (shredded) | 2 |
| White vinegar | 1 cup |
| Sugar | 2 cups |
| Water (for boiling) | 2 cups |
| Mustard seeds | ยผ tsp |
| Celery seeds | 1 tsp |
| Ground turmeric | 1 tsp |
| Ground turmeric (extra) | 1 tsp |
Nutritional Information (per serving, approximately)
| Nutrient | Amount |
|---|---|
| Calories | 1130.7 |
| Fat Content | 5.3 g |
| Saturated Fat Content | 0.5 g |
| Cholesterol Content | 0 g |
| Sodium Content | 42,580 mg |
| Carbohydrate Content | 258.7 g |
| Fiber Content | 15.3 g |
| Sugar Content | 215.8 g |
| Protein Content | 14.6 g |
Instructions
-
Prepare the Vegetables:
In a large, non-metal container (I use a large Tupperware container), combine the cucumbers, green peppers, cabbage, onions, and green tomatoes. Stir gently to mix everything together. -
Salt Solution:
In a separate bowl, dissolve the salt in 2 quarts of water. Pour this saltwater mixture over the vegetables, ensuring they are completely submerged. Cover the container and let the mixture sit for 8 to 10 hours, allowing the vegetables to draw out excess moisture and soften slightly. -
Drain the Vegetables:
After the vegetables have rested, drain them thoroughly, pressing gently to release any extra liquid. -
Blanch the Beans and Carrots:
In a large saucepan, add the lima beans, green beans, and carrots, along with 2 cups of water. Bring the mixture to a boil and cook for about 20 minutes, or until the vegetables are crisp-tender. Drain the vegetables and set them aside. -
Combine All Ingredients:
In a large pot, combine all the vegetables from steps 1, 3, and 4. Add the remaining ingredients: white vinegar, sugar, the second portion of water, mustard seeds, celery seeds, and turmeric (both regular and extra). Stir well to incorporate all the ingredients into a homogenous mixture. -
Cook the Chow-Chow:
Place the pot over medium heat and bring it to a boil. Allow the mixture to boil for 10 minutes, stirring occasionally to prevent burning. -
Jar the Chow-Chow:
Once the chow-chow has reached the right consistency, itโs time to jar it up. Sterilize your jars beforehand to ensure the chow-chow remains preserved for a long time. Carefully pack the hot vegetables into the jars, leaving about ยผ inch of headspace at the top of each jar. -
Seal the Jars:
Place sterilized lids on top of the jars and screw on the bands tightly to secure the lids. -
Water Bath Processing:
Process the sealed jars in a boiling water bath for 15 minutes to ensure the chow-chow is properly preserved. This step helps to create an airtight seal that will allow the chow-chow to be stored for months to come. -
Cool and Store:
After processing, remove the jars from the water bath and let them cool completely. Once cool, store your sweet chow-chow in a cool, dark place. It can be enjoyed right away, but the flavors improve after a few weeks of sitting.
Tips for Best Results:
-
Adjusting the Sweetness and Tartness:
If you prefer a more tart chow-chow, feel free to increase the vinegar. For those with a sweeter tooth, you can slightly increase the sugar, but keep in mind that this will impact the balance of flavors. -
Vegetable Variations:
This recipe is highly adaptable, so feel free to add or substitute other vegetables based on whatโs available or your personal preferences. Try adding cauliflower, bell peppers, or even zucchini for additional texture and flavor. -
Sterilizing Jars:
Itโs essential to sterilize the jars before canning. You can do this by boiling them for 10 minutes or placing them in an oven at 200ยฐF for 10-15 minutes. This step prevents bacteria from spoiling the chow-chow. -
Long-Term Storage:
The chow-chow will last up to a year when stored in a cool, dark place, but itโs so delicious youโll likely go through your jars much sooner!
This Sweet Chow-Chow is a perfect way to preserve the flavors of summer and fall, all in one jar. Whether you serve it at family gatherings or use it to elevate your weekday meals, this dish is sure to become a staple in your home. Enjoy!
