
Along with warm summer days comes an over-abundance of zucchini! This recipe transforms that over-abundance into a sweet and sour chow chow. Chow Chow is a Pennsylvania Dutch tradition of taking the last of the garden harvest and pickling it for a delicious condiment/salad to flavor meals all winter long. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Zucchini Chow Chow
- 4 quarts diced zucchini
- 6 cups pearl onions
- 4 large red peppers, cut in chunks
- 2 cups baby carrots, cut in thirds
- 4 cups celery, diced
- ¼ cup salt
Brine;
- 1 ½ cups THM Gentle Sweet
- 4 cups apple cider vinegar
- 1 cup water
- 2 teaspoons turmeric
- 1 ½ teaspoons celery seed
- 2 garlic cloves, minced
Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints
*I try to only eat 1 or 2 carrot pieces per serving to keep it as a FP.
Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change.
Trim Healthy Mama Store Gentle Sweet

Zucchini Chow Chow
Ingredients
- 4 quarts diced zucchini
- 6 cups pearl onions,
- 4 large red peppers, cut in chunks
- 2 cups baby carrots, cut in thirds
- 4 cups diced celery
- 1/4 cup salt
Brine:
- 1 1/2 cups THm Gentle Sweet
- 4 cups apple cider vinegar
- 1 cup water
- 2 teaspoons turmeric
- 1 1/2 teaspoons ` celery seed
- 2 garlic cloves, minced
Instructions
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Place diced zucchini is a dish pan, sprinkle with salt and cover with cold water for 3 hours. Drain well. Combine brine ingredients in a large kettle and bring to a boil. Add carrots. Cook 3 minutes. Add zucchini, onions, celery and peppers. Bring to a boil and cook 2 minutes. Ladle into jars. Add rings and lids. Place jars into a canner of hot water. The water should be 1 inch above jars. Bring to a boil, reduce heat and boil for 5 minutes. Remove jars and allow to cool. 14 pints
You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased in our blog store…Check it out at this link… Buy It Now.


We tried this recipe today and love it! Thank you for sharing. I wish I could figure out how to send a photo.
So glad you are enjoying it!
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Pearl Onions? Is this green onions? or something different?
I buy jars of small pearl or cocktail onions. You can also use diced onions.