Make a delicious Chow Chow, marinated summer vegetable relish, out of your summer vegetables. It is perfect for vegetarian, vegan, gluten free, low calorie and low fat diets.
Pin Marinated Summer Vegetable Relish (Chow Chow) here.
Towards the end of last summer, one of my neighbors brought me a bonanza of summer vegetables from her Brother’s garden. Oh, it was the best gift someone ever gave me. There were a large amount of delicious, ripe veggies just crying to be eaten. There were so many I wasn’t sure how we would get through them all before they went bad. So I set about making something that would stretch out their life a little.
Since we live in the South, Chow Chow came to mind. It was on all the restaurant menus last year and since I have a sweet spot for marinated vegetables I decided to give it a try. Man, oh man, I did not have to worry about all these veggies going bad. The Chow Chow was so good, I was throwing it on everything; sandwiches, salads, fish, chicken, eggs. It did not last long.
So Chow Chow is simply a marinated vegetable relish that is on the tangy side. Every region probably has it’s own name for it. It is definitely not a new dish. People have been doing this for hundreds of years to preserve their veggies. I’m a little late to the game, but better late than never. It was absolutely, positively worth making. You can use any mix of vegetables you want. I used the glorious vegetables that my neighbor brought us. The bag was filled with cucumbers, eggplant, tomatoes, peppers and onions. I threw them all in. I usually don’t like green peppers but I did enjoy them in this tangy, slightly sweet concoction.
As for the spices, I used my favorite, fennel seed. Mustard seed is pretty traditional so I threw some of that in too. I added a jalapeno just for my husband who thinks every food should have some spice to it. Now the only hard part of this is the wait time. You have to let these delectable vegetables sit and stew in the pickling liquid. Four hours is OK but overnight is better. Believe me, this little jar of vegetable goodness will be taunting you. Walk away from the frig and everything will be OK.
If you are lucky enough to have a bounty of summer vegetables, try making Chow Chow. It is so versatile and will go with anything, even on a spoon! It is delicious as a dip too. I’m thinking it would make a delicious muffuletta sandwich too. Hopefully our little garden will provide me with a bounty of vegetables of my own to make this again. If not, I’m hitting the grocery store. I cannot be without my Chow Chow.
If you want to be sure to see Food Done Light’s next recipe, Sour Cream Dill Cucumber Salad, subscribe by email below. You won’t want to miss it.
Happy Healthy Eating,
Marinated Summer Vegetable Relish (Chow Chow)
- 1 cup coarsely chopped tomatoes seeded
- 1 cup coarsely chopped eggplant
- ½ cup coarsely chopped cucumber seeded
- ½ cup finely chopped sweet onion
- ½ cup coarsely chopped green pepper
- ½ cup coarsely chopped red pepper
- 1 jalapeno finely chopped
- 1 cup cider vinegar
- ½ cup Brown sugar
- ½ cup Water
- 1 tsp Mustard seeds
- 1 garlic clove minced
- ½ tsp . whole fennel seed
- ¼ tsp . turmeric
- ¼ tsp . whole black peppercorns
- 1 tsp . kosher salt
In a small saucepan, bring vinegar, brown sugar, water, mustard seeds, garlic, fennel seed, turmeric, black peppercorns and salt to a boil. Stir to dissolve sugar and take off the heat.
Place vegetables into an air-tight jar.
Pour the liquid over the vegetables and refrigerate at least for 4 hours but is better for 24 hours
I calculated 2 Weight Watcher Smartpoints.
But wait, there’s more. Check out these deliciously, healthy, summer vegetable recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.