
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
-
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.

