Vegan Old-Fashioned Chow Chow Recipe

Chow Chow is a classic Southern relish made with an array of vegetables and a tangy, sweet-sour brine. This vegan version retains the authentic flavor and texture, perfect for topping sandwiches, mixing into salads, or enjoying as a side dish. Below, you’ll find an in-depth, step-by-step guide to making this delicious condiment, along with some useful tips, nutritional information, and variations to suit different dietary needs.

Ingredients

  • 1 small cabbage, chopped
  • 6 to 8 green or red tomatoes, chopped
  • 6 medium bell peppers, chopped
  • 6 large onions, chopped
  • 2 hot peppers, chopped
  • 3 cups sugar
  • 5 cups white vinegar
  • 1/4 cup salt or pickling salt

How to Make Vegan Chow Chow

1. Prepare the Vegetables

Begin by thoroughly washing all the vegetables. Chop the cabbage, tomatoes, bell peppers, onions, and hot peppers into small, uniform pieces. This ensures even cooking and a consistent texture in the final relish.

Tip: Use a food processor to save time chopping vegetables. Just be careful not to over-process them into a mushy consistency.

2. Mix the Ingredients

In a large pot, combine the chopped vegetables, sugar, white vinegar, and salt. Stir the mixture well to ensure the sugar and salt are evenly distributed throughout the vegetables. The vinegar and sugar mixture will act as the brine, infusing the vegetables with a sweet-tart flavor.

Tip: For a deeper flavor, let the vegetable mixture sit for 1-2 hours before cooking. This allows the salt to draw out excess moisture from the vegetables, intensifying their flavors.

3. Cook the Chow Chow

Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 20 to 25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The vegetables should become tender but still retain some crunch.

Tip: Adjust the cooking time based on your texture preference. If you prefer a softer relish, cook for an additional 5-10 minutes.

4. Sterilize the Jars

While the Chow Chow is simmering, sterilize your canning jars. This can be done by boiling them in water for 10 minutes or running them through a hot cycle in the dishwasher. Make sure the jars are completely dry before filling them with the hot relish.

Tip: Sterilizing jars is crucial for preventing bacterial growth and ensuring the longevity of your Chow Chow.

5. Fill the Jars

Carefully ladle the hot Chow Chow into the sterilized jars, leaving about 1/2 inch of headspace at the top. This space allows for the expansion of the relish as it cools. Wipe the rims of the jars with a clean, damp cloth to remove any residue, ensuring a good seal.

Tip: Use a canning funnel to make the process cleaner and more efficient.

6. Seal the Jars

Place the lids on the jars and screw on the bands until they are fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. The water should cover the jars by at least 1 inch. After processing, carefully remove the jars from the water and let them cool completely on a towel or cooling rack.

Tip: Check the seals after 24 hours by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate and use within a few weeks.

Nutritional Information (Per Serving)

  • Calories: 50 kcal
  • Carbohydrates: 12g
  • Protein: 1g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Potassium: 200mg
  • Fiber: 2g
  • Sugar: 10g
  • Vitamin A: 500 IU
  • Vitamin C: 30mg
  • Calcium: 20mg
  • Iron: 0.5mg

Tips for the Perfect Chow Chow

  1. Flavor Adjustments:
    • Customize the spice level by adding more or fewer hot peppers. For a milder relish, remove the seeds from the hot peppers before chopping.
    • Experiment with different types of vinegar (apple cider, white wine) to vary the tanginess.
  2. Texture Variations:
    • For a chunkier relish, chop the vegetables coarsely. For a smoother consistency, chop them finer or process briefly in a food processor.
  3. Storage Tips:
    • Properly sealed jars can be stored in a cool, dark place for up to one year. Once opened, refrigerate and consume within a few weeks.
  4. Serving Suggestions:
    • Use Chow Chow as a topping for burgers, hot dogs, or veggie sandwiches.
    • Mix into salads for added crunch and flavor.
    • Serve as a side dish with beans and cornbread for a classic Southern meal.

Useful Information and Variations

Chow Chow, also known as “piccalilli” in some regions, is a versatile relish that showcases the harvest’s bounty. It originated in the Southern United States as a way to preserve excess garden produce. Each family often has its unique recipe, passed down through generations. This vegan version respects the tradition while ensuring it’s suitable for plant-based diets.

Ingredient Substitutions

  • Cabbage: Substitute with green beans or cucumbers for a different texture.
  • Tomatoes: Use green tomatoes for a tart flavor or red tomatoes for sweetness.
  • Bell Peppers: Any color bell pepper can be used, depending on your preference.
  • Hot Peppers: Adjust the type and amount of hot peppers to control the heat level. Jalapeños or serranos work well.

Conclusion

Making vegan Chow Chow is not only a way to enjoy a delicious relish but also a means of connecting with culinary traditions. This detailed recipe provides all the steps needed to create a flavorful, tangy, and slightly sweet condiment that can elevate any meal. By experimenting with different vegetables and spices, you can make this Chow Chow your own.