1. The recipe calls for brown sugar but I have read here that brown sugar causes a color change in recipes such as this. I'd like to substitute white sugar. Would that be safe?
2. Would it be safe to use less sugar?
3. Is it okay to substitute white vinegar for cider vinegar as long as it's 5 %?

1. yes you can safely sub white but traditional Chow Chow uses and tastes like brown sugar so your color will be different and so will the flavor. Personally I wouldn't sub. Are you using light brown or dark brown sugar? Light brown works exceptionally well IMO.

2. Yes, you can reduce the amount of sugar if you wish. Again the traditional flavor will be affected.

3. Yes you can always sub one vinegar for another as long as they are 5%. But here again it will make a marked difference in the flavor. Cider produces a much more mellow, a softer flavor while white is sharp and acid tasting.

Bottom line there are no safety issues with your substitutions but if you make them all it won't be traditional Chow Chow. :)

Dave

Thanks so much Dave, for the speedy response. Guess I'll have to mull this over. Think I'll use the cider vinegar to avoid the sharp, acid taste. I was going to add sugar according to taste. I don't like overly sweet foods but don't want it to taste "vinegary" either. I hadn't considered light vs dark brown sugar.

Could I use half white/half light brown sugar without losing too much of the traditional chow chow taste?

You people are so good and have taught me so much.

Thanks,
Barbara

White wine vinegar might be a good compromise - less harsh than white distilled.

Another option would be to use organic natural sugar, again lighter than brown sugar but full flavor.

I think with white distilled vinegar and white sugar you'll end up with a nice bright chow chow that isn't very appealing taste-wise. There are worse things than a darker color.

Carol

Thanks, Carol. I think I should just go by the recipe and stop tinkering except for a slight reduction (to taste) in sugar. I do want it to taste good, my number one aim. A darker color wouldn't bother me as much as an "off" taste. I was just picturing jars of brown chow chow on the shelf without the green of tomatoes, red of the peppers, translucent onions and such.

Barbara in Virginia

I understand. In this sort of recipe I usually use red sweet peppers rather than green for just that reason, even if I have to go out and buy them. An all-green/brownish chow chow doesn't have much visual appeal but it doesn't take much red to make a significant difference.

Carol

I think mine is too sweet and too much vinegar,how to fix it please

Hw about a "sugar" substitute.What could I use.Going keto.