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.

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Zucchini Chow Chow

• 4 quarts diced zucchini
• 6 cups pearl onions, I have used frozen ones
• 4 large red peppers, cut in chunks
• 2 cups baby carrots, cut in thirds
• 4 cups diced celery,
• 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.

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You will find many more 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 using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.