Chow chow is a beloved pickled relish that has graced American tables for generations, particularly in the South and Appalachian regions. This tangy, colorful condiment transforms end-of-season garden vegetables into a versatile accompaniment that brightens everything from cornbread to barbecue. Unlike its Asian namesake, North American chow chow is a distinctly regional creation that represents the ingenuity of home cooks making the most of their harvest.
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The Complete Guide to North American Chow Chow Pickled Relish
What is Chow Chow?
North American chow chow is a mixed vegetable relish that combines green tomatoes, cabbage, peppers, and onions in a sweet-and-sour brine. The name likely derives from the French “chou” meaning cabbage, though some food historians suggest it may have originated from the pidgin English “chow chow,” meaning mixed pickles. What sets chow chow apart from other relishes is its distinctive balance of vegetables and its characteristic yellow color from turmeric.
The relish serves multiple purposes in traditional American cooking. It’s a way to preserve the abundance of late-summer vegetables, particularly green tomatoes that won’t ripen before the first frost. It also provides a bright, acidic contrast to rich, heavy foods that are common in Southern and Appalachian cuisine.
Regional Variations
While the basic concept remains consistent, chow chow recipes vary significantly by region. Pennsylvania Dutch chow chow tends to be sweeter and often includes lima beans and corn. Southern versions typically emphasize green tomatoes and cabbage, while Appalachian recipes might include okra or other locally available vegetables. Some families add carrots for extra color and crunch, while others prefer a more traditional green and yellow palette.
The texture can also vary from finely chopped to chunky, depending on family preferences and intended use. Some recipes call for a relish-like consistency perfect for spooning over hot dogs, while others maintain larger pieces suitable for serving alongside main dishes.
The Perfect Chow Chow Recipe
Ingredients
Vegetables:
- 4 cups green tomatoes, chopped
- 2 cups cabbage, finely chopped
- 1 cup onions, diced
- 1 cup green bell peppers, diced
- 1 cup red bell peppers, diced
- 1/2 cup celery, diced
- 2 tablespoons salt
Pickling Liquid:
- 1 1/2 cups white vinegar
- 3/4 cup sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon red pepper flakes (optional)
Instructions
Step 1: Prepare the Vegetables Begin by washing and preparing all vegetables. Green tomatoes should be firm and completely green for the best texture. Remove any blemished areas and chop into uniform pieces, roughly 1/4 to 1/2 inch in size. The key to good chow chow is consistent chopping, so take your time with this step.
Combine all chopped vegetables in a large, non-reactive bowl. Sprinkle with salt and mix thoroughly, ensuring all pieces are coated. This salting process, known as maceration, serves two important purposes: it draws out excess moisture from the vegetables and begins the preservation process by creating an environment hostile to harmful bacteria.
Step 2: Salt and Drain Cover the salted vegetables and let them stand at room temperature for 2-3 hours. You’ll notice liquid beginning to pool at the bottom of the bowl as the salt draws moisture from the vegetables. This step is crucial for achieving the proper texture in your finished chow chow.
After the resting period, transfer the vegetables to a large colander and rinse thoroughly under cold running water. This removes excess salt and any bitter compounds that may have been drawn out. Drain well, then use clean kitchen towels to press out as much remaining moisture as possible. The drier your vegetables, the better your chow chow will keep.
Step 3: Create the Pickling Brine In a large, heavy-bottomed, non-reactive pot (stainless steel or enameled cast iron work best), combine the vinegar, sugar, and all spices. The turmeric gives chow chow its characteristic golden color, while the mustard and celery seeds provide traditional pickle flavors. Bring the mixture to a rolling boil, stirring frequently to ensure the sugar dissolves completely.
Step 4: Cook the Chow Chow Add the drained vegetables to the boiling brine. The mixture will bubble vigorously at first, then settle. Return to a boil, then reduce heat to medium and simmer for 10-15 minutes. Stir occasionally to ensure even cooking and prevent sticking.
The vegetables should be tender-crisp when done. They should have absorbed the flavors of the brine while maintaining enough structure to provide a satisfying crunch. Overcooking will result in mushy chow chow that lacks the textural contrast that makes this relish so appealing.
Step 5: Preserve or Store For immediate consumption, allow the chow chow to cool to room temperature before transferring to clean jars. Refrigerated chow chow will keep for up to three weeks and actually improves in flavor as it sits.
For long-term storage, pack the hot chow chow into sterilized canning jars, leaving 1/2 inch of headspace. Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude as needed). Properly canned chow chow will keep for up to one year in a cool, dark place.
Tips for Success
Choose the Right Vegetables: The quality of your chow chow depends entirely on the quality of your vegetables. Green tomatoes should be firm and completely unripe. Soft or partially ripe tomatoes will break down during cooking and create a mushy texture.
Don’t Skip the Salting: The salting step is not optional. It’s essential for proper texture and flavor development. Rushing this step will result in watery chow chow with poor keeping qualities.
Maintain Proper Ratios: While you can adjust vegetables to taste, maintain the overall ratio of vegetables to brine. Too many vegetables will dilute the preserving acid, while too few will result in an overly sour product.
Use Quality Vinegar: Use vinegar with at least 5% acidity for safe preservation. White vinegar provides the cleanest flavor, but apple cider vinegar can add complexity if desired.
Serving Suggestions and Uses
Traditional chow chow is incredibly versatile. In the South, it’s commonly served alongside cornbread, black-eyed peas, and greens. The acidity cuts through rich, fatty foods beautifully, making it an excellent companion to barbecue, fried chicken, or ham.
Modern applications include using chow chow as a relish for hot dogs and hamburgers, mixing it into potato salad for extra tang and crunch, or serving it as part of a cheese and charcuterie board. It adds brightness to grain bowls and can even be incorporated into deviled eggs for a unique twist.
Some creative cooks use chow chow as a base for salad dressings, blend it into mayonnaise for sandwich spreads, or incorporate it into cornbread batter for added flavor and texture.
Storage and Safety
Proper storage is crucial for both safety and quality. Refrigerated chow chow should be kept in clean, airtight containers and consumed within three weeks. Always use clean utensils when serving to prevent contamination.
For canned chow chow, store in a cool, dark place and check seals regularly. Any jars that lose their seal should be refrigerated and used quickly. Never consume canned goods that show signs of spoilage, including off odors, mold, or bulging lids.
Troubleshooting Common Issues
Watery Chow Chow: This usually results from insufficient salting and draining. Ensure vegetables are well-drained before cooking, and don’t skip the salting step.
Mushy Texture: Overcooking is the most common cause. Vegetables should be tender-crisp, not soft. Also, ensure your green tomatoes are truly green and firm.
Poor Flavor: Under-seasoning or using low-quality vinegar can result in bland chow chow. Taste and adjust seasonings as needed, and always use vinegar with at least 5% acidity.
Separation: If your chow chow separates during storage, simply stir before serving. This is normal and doesn’t affect safety or quality.
The Cultural Significance of Chow Chow
Chow chow represents more than just a way to preserve vegetables; it’s a connection to American culinary traditions and the resourcefulness of generations past. Making chow chow was often a community activity, with neighbors gathering to process large quantities of vegetables together. These canning sessions were social events that strengthened community bonds while ensuring everyone had preserved foods for winter.
The relish also reflects the multicultural influences that shaped American cuisine. The preservation techniques came from European traditions, while the use of local ingredients and the adaptation to available resources created something uniquely American.
Today, making chow chow connects us to this heritage while providing a delicious way to enjoy seasonal vegetables year-round. Whether you’re using great-grandmother’s recipe or creating your own variation, chow chow continues to bring families together around the table, just as it has for generations.
Conclusion
North American chow chow pickled relish is more than just a condiment; it’s a testament to the ingenuity and resourcefulness of American home cooks. This simple yet flavorful relish transforms humble garden vegetables into something that can brighten any meal. Whether you’re preserving the last of your summer harvest or simply want to add some tangy crunch to your dinner table, chow chow is a delicious link to our culinary past and a welcome addition to modern kitchens.
The beauty of chow chow lies in its simplicity and versatility. Once you master the basic technique, you can experiment with different vegetables and spice combinations to create your own family tradition. So gather your vegetables, dust off your canning jars, and discover why this humble relish has remained a beloved staple on American tables for generations.