Chow Chow, Low-Carb
Classic Southern chow chow rebuilt low-carb without losing the sharp sweet-tangy flavor, mustard bite, or chunky relish texture. Tomatillos and chayote replace hard-to-find green tomatoes while overnight salting and strong pickling spices recreate old-school chow chow character.
Servings: 88
Ingredients
Chop, Salt & Rest:
- 2 lb tomatillo, husk, rinse
- 1 lb chayote, peel, seed
- 2 lb cabbage
- 2 green bell pepper
- 1 lb onion
- 4 jalapeño, seed
- ¼ cup pickling salt
Pickling Liquid:
- 4 cup white vinegar
- 1½ cup brown allulose
- ½ cup allulose
- 1 Tbsp blackstrap molasses
Pickling Liquid Spices:
- 1 Tbsp mustard seed
- 1 tsp celery seed
- 1 tsp turmeric
- 1 tsp whole peppercorn
- ½ tsp allspice
- ½ tsp cinnamon
- 1 tsp salt
Optional:
- 3 drops green food color
Instructions
Chop, Salt & Rest:
- Coarse chop tomatillo, chayote, cabbage, bell pepper, onion, and jalapeño.
- Combine vegetables with pickling salt in a large bowl.
- Cover and refrigerate 8-24 hours.
Drain and Prep:
- Drain vegetables well.
- Rinse throughly.
- Squeeze out excess liquid firmly in batches.
- Taste a piece; it should be pleasantly salty, not bland.
- If vegetables taste too salty after rinsing, rinse again more thoroughly in cold water before draining.
Cook:
- Combine Pickling Liquid Ingredients and Spices in a large pot.
- Bring to simmer.
- Add prepared vegetables.
- Simmer about 15 min until vegetables soften slightly but still hold texture.
Rest and Store:
- Cool completely.
- Refrigerate 24 hours before serving.
- Flavor continues to improve over days and weeks.
Notes
Keeps refrigerated for several weeks.
Canning in mason jars is unnecessary but extends shelf life; whole other recipe.
Flavor improves noticeably after 24 hours as vegetables absorb the pickling liquid.
Do not overcook or the texture becomes too soft.
Brown allulose is important for old-fashioned chow chow flavor depth.
Tomatillos provide acidity while chayote provides firmness and bulk.
Green tomatoes remain the traditional first choice and work even better if available.
Unfortunately they're difficult to find, sometimes even in late summer and fall. This version was rebuilt to avoid chasing seasonal green tomatoes while preserving classic chow chow flavor and texture. Tomatillo and chayote work extremely well after overnight salt cure, draining, and simmer in strong pickling liquid.
If green tomatoes are available, they replace tomatillo and chayote directly.
If tomatillo or chayote are unavailable, substitute additional cabbage. Chow chow doesn't turn green on its own — cooking and vinegar dull vegetables to olive-tan. A few drops of green food coloring gives the classic look. Start with 2 drops; you can always add. Quart plastic storage containers with tight lids work fine for refrigerator storage. Glass jars work too and won't hold the turmeric stain — plastic will yellow permanently. Leave a little headspace and make sure vegetables stay submerged in liquid.
If tomatillo or chayote are unavailable, substitute additional cabbage. Chow chow doesn't turn green on its own — cooking and vinegar dull vegetables to olive-tan. A few drops of green food coloring gives the classic look. Start with 2 drops; you can always add. Quart plastic storage containers with tight lids work fine for refrigerator storage. Glass jars work too and won't hold the turmeric stain — plastic will yellow permanently. Leave a little headspace and make sure vegetables stay submerged in liquid.
Nutrition Summary (per serving)
Carbs 6g
Fiber 1g
Sugar Alcohol 5
Calories 13kcal
Fat 0.2g
Sugar 1g
Protein 0.4g