Southern Chow Chow Relish

Description

Chow chow is a pickled mixed-vegetable relish with roots in the food traditions of Pennsylvania, Appalachia, and the American South. Its exact origin is uncertain, but competing theories connect it to Pennsylvania-German traditions, French-speaking Acadians, British piccalilli, and Chinese culinary influences.  What is clearer is its traditional purpose: preserving the late-summer garden harvest, particularly vegetables such as green tomatoes, cabbage, onions, peppers, cauliflower, and beans; produce that might otherwise go to waste. (Source: James Beard). Over time, distinct regional styles developed, with Pennsylvania Dutch chow chow tending to contain a broad mixture of vegetables and a pronounced sweet-sour flavor, while Southern and Appalachian versions often emphasize green tomatoes, cabbage, peppers, and onions and are commonly eaten alongside beans, greens, and cornbread. This particular version is for Appalachia-style chow chow, but can be adapted to more of a Pennsylvania Dutch style by including different kinds of vegetables and seasonings (Source: PA eats)

Ingredients

• 2 medium green tomatoes

• ½ small head of cabbage

• 1 red bell pepper

• 1 small sweet onion

• 1 cup apple cider vinegar

• ½ cup sugar

• ½ cup water

• 1 tsp mustard seeds

• ½ tsp celery seeds

• ½ tsp turmeric (optional)

• ½ tsp red pepper flakes (optional)

• 2 tbsp salt + ½ tsp

Preparation

In batches, pulse vegetables in a food processor- make sure it is not processed too fine. Season the vegetables with 2 tbsp of salt, mix thoroughly, then store in the fridge overnight. The next day, rinse will cold water and drain thoroughly.

In a pot, combine the vinegar, water, mustard seeds, celery seeds, turmeric, red pepper flakes and ½ tsp salt and bring to a simmer. Add the vegetables, and simmer on medium heat for 15-20 minutes, until softened. Transfer to a glass container or mason jar, and store in the fridge.

The relish will keep for several months in the fridge.