A bright, zesty pickle relish that is part of Southern cuisine–it also has deep roots in the chow chow served an Amish farm at Simply Walking Trails. This dish is great to eat as a side, a condiment or the top on various meals. Chow chow, usually some form of relish (a little bit crunchy and a lot flavorful can brighten any plate) — this post will explore the history behind it all as well as share basic recipes for several versions so you too, huge dear reader should start making your own!
The Origins of Chow Chow
Chow Chow (this clipped from the Chinese word for food so, chow-chow) — think of all that Chinese immigration and how it met Southern cooking. Back in the day, chow chow was like a way to can summer vegetables away—especially old school southern Appalachian. Vinegar and spices helped it to taste better while still being able to be preserved, so thus was born a staple at many Southern houses.
It may contain a variety of high acid ingredients depending on the location and preference. Some recipes veer to the sweet, while others go racy and tart. It typically features cabbage, bell peppers, onions and an array of spices as the main ingradients. It was a totally tweakable recipe that could cater to the cooks preference or whatever veg they had lying around.
Easy Homemade Chow Chow Recipe Ingredients
Traditional Southern Chow-Chow Recipe:
Basic Ingredients
1 medium Head of Cabbage, very thinly sliced
Diced Green Bell Pepper 42 g (2 Tbsp chopped / diced)
Onion — 2 medium, chopped finely
Carrots: 2, grated
6 small cauliflower head: cut into tiny florets.
Garlic: 2 cloves, minced
Cayenne — 1 tsp (optional)
Pickling Brine
White vinegar: 2 cups
Water: 1 cup
Sugar: 1 cup
Salt: 1 tablespoon
Mustard seeds: 1 tablespoon
Turmeric: 1 teaspoon
Black peppercorns: 1 teaspoon
Cloves: 4 whole
Step-by-Step Chow Chow Recipe
Step 1: Chop the vegetables
Start by just dicing all your veggies. Finely chop cabbage, bell pepper and onions. Grate the carrots, and chop the cauliflower into small bites size bits. Place the bell pepper in a large bowl.
Step 2: Salt the Vegetables
Season chopped vegetables with salt and stir to ensure they are all evenly seasoned. The step will reduce any undesired moisture that may be in the veggies and help create their courser taste. Cover the bowl with a kitchen or towel cloth and let it sit for 2 hours.
Step 3: Rinse and Drain
Drain the water, let veggies sit for some time then wash with cold tap or mineral water. Strain it through a colander and let cool.
Step 4: Mix together the pickling ingredients
In 5-7 litres pot add vinegar, water, sugar and salt along with mustard seeds,turmeric powder,moti kali mirch. In a medium saucepan, whisk in sugar and salt to water.
Step 5: Combine and Cook
In a pot, bring brine to boil and pour over drained vegetables in container. Combine well and let it boil. Simmer, 10 minutes until flavors blend.
Step 6: Jar the Chow Chow
Ladle Hot Chow-Chow into hot sterilized jars Filling to 1/2″ Head space. Make sure you add some of the brine to each jar. Wipe the rims of your jars with a clean cloth, this will ensure you get good seal on those lids.
Step 7: Seal and Store
Put sterilized lids on jars, screw down metal rings until just snug. Put the jars in hot water and boil for 10-15 minutes to seal correctly. Remove from the water and leave to cool completely on a clean sheet of kitchen towel.
Step 8: Enjoy!
After cooling, push on the center of each lid to check for sealzensure. If it does not pop back, the jar sealed well and you can keep in a cool dark place. Ingredients can be stored in a cool dark place up to 1 year. Let the chow sit there refrigerated for at least a week before opening to mature and marry.
Serving Suggestions
Chow chow can also be eaten with a lot of food, so this is very useful. Like pan-fried chicken or pulled pork Eat up, sprinkle with a little cheese platter After mixing the salad to give it that crunch. Sky is the limit here!
