Chow Chow is a quick pickled relish made with a combination of vegetables. Our version includes a mixture of bell and banana peppers along with fresh cucumber and basil. We're ready for Spring!
Patty and I were at the grocery store recently and they had some crazy sales going on. We're talking super cheap bell peppers of every color. You should have seen my face as I approached the display with all those vibrant capsicums piled up and threatening to spill over.
In fact, some of them DID spill over, right into our cart. Eleven of them, to be exact. It was a "Buy 10, Get 1 Free" deal. I just had to! PLUS! There were cucumbers. Oh my! HUGE cucumbers.
Patty needed one for a particular cocktail she was planning to make, but somehow we wound up with THREE of them in our cart.
So! What does one do with too many peppers and cucumbers in the fridge? One makes CHOW CHOW.
Really? YEP. What exactly IS Chow Chow?
What is Chow Chow?
It's more of a southern U.S. recipe. At its core, it is a combination of vegetables that are quick pickled and used as a condiment. Of course anytime you have a general recipe, it leaves it open for interpretation.
Which I have admittedly done!
I've interpreted Chow Chow through our Chili Pepper Madness filter, and included PLENTY of chile peppers, along with said cucumbers. I also included some banana peppers, which were also on sale - Oh Dear, Help me!
I'm OBSESSED with peppers - as well as some torn basil from the little plant in our kitchen that just keeps going and going! Great stuff!
With Spring here and gardens on your mind, this is a recipe to keep in your back pocket to help you preserve those wonderful chile peppers and other garden delights so you can use them much longer.
Besides, it is nice to have a sweet and tangy relish on hand for MANY a meal. Use this like you would use any type of condiment. Spoon it over chicken or fish, onto grilled meats that are popped into a bun, into cold soups, over quick tacos, over a plate of beans.
So many ideas!
Doesn't it look pretty? So bright and inviting. Time go get chowing!
Chile-Cucumber Chow Chow Ingredients
- White Vinegar.
- Lemon Juice.
- White Sugar.
- Salt.
- Crushed Red Pepper.
- Cucumber. Diced.
- Bell Peppers.
- Banana peppers. Diced.
- Fresh Basil. Chopped.
Chile-Cucumber Chow Chow - The Recipe Method
First, add the vinegar, lemon juice, sugar, salt and crushed red pepper (if using) to a wide pan. Bring to a quick boil, then reduce heat and simmer about 5 minutes, or until the liquids reduce by about a half.
Next, add the cucumber and peppers. Stir and cook a couple of minutes. Remove from heat.
Let sit about 30 minutes to get that quick pickling.
Stir in the basil and serve.
You can store this in the fridge for at least a month or longer.
Recipe Tips & Notes
- For bell peppers, use red, yellow, or orange, or a combo. Green is fine, but the color will be boring.
- Use this like you would use any type of condiment.
- Spoon it over chicken or fish, onto grilled meats that are popped into a bun, into cold soups, over quick tacos, over a plate of beans.
Storage & Leftovers
Storing your Chile-Cucumber Chow Chow in an airtight container in the fridge may allow to keep it for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate your chow chow promptly. And you may consider canning your chow chow to keep it for up to 1 year or even longer.
Check Out These Other Popular Pepper Relish Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chile-Cucumber Chow Chow - Recipe
Ingredients
- ½ cup white vinegar
- ½ cup lemon juice
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon crushed red pepper if desired for some heat
- ½ cucumber diced
- 2 bell peppers diced – Use red, yellow, or orange, or a combo. Green is fine, but the color will be boring.
- 3 banana peppers diced
- 1 teaspoon fresh chopped basil
Instructions
- Add the vinegar, lemon juice, sugar, salt and crushed red pepper (if using) to a wide pan. Bring to a quick boil, then reduce heat and simmer about 5 minutes, or until the liquids reduce by about a half.
- Add the cucumber and peppers. Stir and cook a couple of minutes. Remove from heat.
- Let sit about 30 minutes to get that quick pickling.
- Stir in the basil and serve.
- You can store this in the fridge for at least a month or longer.
Nutrition Information
Sparki says
Mike, how do I check for the pH?
Mike Hultquist says
Sparki, best to use a pH meter for most accurate results. pH strips can work, but they're not as accurate.
Sparki says
Can this be canned in a water bath for shelf life?
Mike Hultquist says
Yes, though check for acidity - shoot for a pH of 3.5 or lower for home canning.
Anne S Williams says
very good! Can I can this?
Mike Hultquist says
You should be able to, Anne. Check the acidity, though. Shoot for 3.5 pH or lower for home canning, or look into pressure canning. Enjoy!
Carolyn says
Can you make this shelf ready?
Michael Hultquist - Chili Pepper Madness says
Carolyn, you can, though you'll need to make sure there is enough acid to process in a water bath. Shoot for a pH of 3.5 or lower for home preserving. Or, use a pressure canner.
Lulu says
Update: Made this in Sept and just finished the last jar 5 months later. Used sterilized jars and kept in fridge. There's a lot of acid in this so it would definitely keep this way all winter. We grow hot Hungarian wax peppers well around here, so next year I'll use those and skip the chili. Once again, thank you! P.S, You didn't mention the most wonderful use - hotdogs and hamburgers!
Lulu says
I just polished off my 1st of 2 jars of this. Bravo! I only did 2 just to try it but this is lovely and fresh especially in winter. It will be in my regular rotation every summer from now on ☺ Oh and since I'm diabetic, I made it with erythritol (Swerve in the US) and it's perfect. Thank you.
REPLY: That's great, Lulu. Thanks! -- Mike from Chili Pepper Madness.
Phil Minor says
Chow-chow recipe looks pretty good but being from the south and having made chow-chow for at least 50 years you have left out at least two very important spices that truly make it "chow-chow". True chow-chow must have mustard seeds and celery seeds and a little dash of tumeric. Just sayin'....Love your newsletter!