Zucchini Chow-Chow: A Vibrant Taste of Summer’s Bounty

There’s a certain magic that happens when summer squash is at its peak, bursting with vibrant color and delicate flavor. For me, that magic is captured perfectly in a jar of Zucchini Chow-Chow. I still remember the first time I encountered this relish; it was at a local farmer’s market, a display of jewel-toned jars promising a burst of sunshine. The variety of colors – the cheerful yellow of summer squash, the deep green of zucchini, the ruby blush of red onion and pepper – was utterly captivating. It wasn’t just a relish; it was edible art, a testament to the season’s generosity.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes (plus 30 minutes standing time)
• Servings: 32
• Yield: 8 cups
• Dietary Type: Vegetarian, Vegan adaptable

Ingredients

• 2 cups thinly sliced zucchini
• 2 cups thinly sliced summer squash
• 1/2 cup thinly sliced red onion
• Salt (for drawing out moisture)
• 1 1/2 cups cider vinegar
• 1 to 1 1/4 cups sugar (adjust to your sweetness preference)
• 1 1/2 tablespoons pickling spices
• 1 cup thinly sliced carrot
• 1 small red pepper, thinly sliced

Equipment Needed

• Colander
• Paper towels
• Medium saucepan
• Sterilized jars (for storage)

Instructions

Creating this delightful Zucchini Chow-Chow is a straightforward process that rewards you with a versatile condiment. Begin by preparing your vegetables. In a colander, combine the thinly sliced zucchini, summer squash, and red onion. Lightly sprinkle them with salt. This step is crucial as the salt will draw out excess moisture from the vegetables, ensuring a better texture in your finished chow-chow and preventing it from becoming watery. Let this mixture stand in the colander for 30 minutes.

Once the vegetables have had their standing time, rinse them thoroughly under cool water to remove the salt. Drain them very well. The key here is to get them as dry as possible. Gently pat them dry with paper towels to absorb any remaining moisture. This attention to drying will make a significant difference in the final consistency of your chow-chow.

While the vegetables are draining, prepare the pickling liquid. In a medium saucepan, combine the cider vinegar, sugar (using 1 1/4 cups for a sweeter relish, or 1 cup for a tarter one), and pickling spices. Bring this mixture to a boil over high heat, stirring to ensure the sugar dissolves completely.

Once the brine is boiling, add the thinly sliced carrots and the thinly sliced red pepper to the saucepan. Bring the mixture back to a boil, then remove the saucepan from the heat. Allow this mixture to cool to room temperature. This allows the flavors of the spices to infuse into the vegetables and the liquid.

After the vegetable and brine mixture has cooled, it’s time to assemble your Zucchini Chow-Chow. Carefully spoon the drained and dried zucchini, summer squash, and onion into your sterilized jars. Then, spoon the cooled carrot and red pepper mixture (including the liquid) over the zucchini mixture in the jars. Ensure the vegetables are covered by the liquid. Cover the jars tightly.

Your Zucchini Chow-Chow is now ready to be refrigerated. It will keep well in the refrigerator for up to 3 weeks. The flavors will continue to meld and deepen over time, making it even more delicious.

Expert Tips & Tricks

The vibrant colors you see in Zucchini Chow-Chow aren’t just for show; they’re a sign of fresh, quality ingredients. When selecting your zucchini and summer squash, opt for smaller, firmer specimens. They tend to have fewer seeds and a more delicate texture. For the pickling spices, if you can’t find a pre-made blend, you can create your own by combining mustard seeds, celery seeds, coriander seeds, and a pinch of cloves and allspice. Ensure your jars are impeccably clean and sterilized to guarantee the longest shelf life for your chow-chow. A simple sterilization method involves washing them thoroughly with hot, soapy water, then placing them in a preheated oven at 225°F (107°C) for at least 15 minutes.

Serving & Storage Suggestions

Zucchini Chow-Chow is incredibly versatile. It’s a fantastic accompaniment to grilled meats, hearty sandwiches, and barbecue. I love serving a generous dollop alongside pulled pork or a classic beef brisket. It also cuts through the richness of fried foods beautifully, making it a perfect partner for fried chicken or even fish. For a vegetarian or vegan meal, it’s an excellent addition to veggie burgers or alongside a plate of roasted root vegetables. Store any remaining chow-chow in sterilized, airtight containers in the refrigerator. It will maintain its best quality for up to 3 weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	32 kcal
Calories from Fat	0 g	0%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	4 mg	0%
Total Carbohydrate	7.6 g	2%
Dietary Fiber	0.3 g	1%
Sugars	6.9 g	27%
Protein	0.3 g	0%

Note: Nutritional values are estimates and can vary based on specific ingredients and quantities used.

Variations & Substitutions

While this recipe offers a classic take on Zucchini Chow-Chow, feel free to explore its potential for variations. For a spicier kick, add a finely minced jalapeño or a pinch of red pepper flakes to the pickling liquid. If you prefer a less sweet relish, reduce the sugar to 1 cup. You can also experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, for subtle flavor differences. For a more robust flavor profile, consider adding a clove or two of minced garlic to the brining liquid.

FAQs

Q: Why do I need to salt the zucchini and squash before making chow-chow?
A: Salting draws out excess moisture from the vegetables, which helps to achieve a better texture in the finished chow-chow and prevents it from becoming watery.

Q: How long can I store Zucchini Chow-Chow in the refrigerator?
A: When properly stored in sterilized, airtight jars, Zucchini Chow-Chow will keep well in the refrigerator for up to 3 weeks.

Q: Can I make Zucchini Chow-Chow spicier?
A: Absolutely! You can add finely minced jalapeño peppers or a pinch of red pepper flakes to the pickling liquid for an extra kick.

Q: What kind of pickling spices should I use?
A: A standard pickling spice blend usually contains mustard seeds, celery seeds, and coriander seeds. You can also create your own by combining these with a few allspice berries and cloves.

Q: Is Zucchini Chow-Chow vegan?
A: Yes, this recipe is inherently vegan as it contains no animal products.

Final Thoughts

Zucchini Chow-Chow is more than just a relish; it’s a celebration of the summer harvest, a way to preserve the season’s vibrant flavors to be enjoyed long after the last zucchini has been picked. Its bright, tangy-sweet profile is a delightful counterpoint to so many dishes. I encourage you to try this recipe, and as you open a jar on a crisp autumn evening or a warm spring day, I hope it brings back the sunshine of summer. It’s a simple pleasure, but one that truly sings.