Chow-chow relish is most well-known in the southern United States’ mountainous regions. However, food experts believe that this pickled vegetable condiment originated in Nova Scotia. Settlers in that part of Canada most likely moved south later, where the land was abundant with vegetables almost all year. Chow-chow relish became a staple in many southern kitchens after the recipe for it spread. This relish is made in a variety of ways, but most recipes call for chopped green tomatoes and a pickling agent.
Many chow-chow recipes include a combination of cabbage, tomatoes, bell peppers, onions, carrots, cucumbers, cauliflower, some kind of squash, and peas, in addition to green tomatoes. Some recipes may include vegetables not listed here, and not all of these vegetables are used in every recipe. The combinations can differ from one household to the next, depending on the season and the types of produce available.
Those who make chow-chow relish at home usually do so in the spring so that the vegetables can pickle over the summer. Although the ingredients don’t need to pickle for long to absorb the brine’s flavors, many people believe that this relish improves with age. Some cooks wait until the winter to open a jar of chow-chow relish, preferring to use it as a source of vegetables and nutrients all year. It’s frequently served with baked beans or mashed potatoes, as well as on top of grilled beef, chicken, pork, and fish.
Most chow-chow relish recipes begin with chopped vegetables and some kind of acid. Because of its flavor and mildness, apple cider vinegar is a popular pickling base. It also goes well with a variety of other flavors. Many cooks also toss in a handful or two of brown sugar, as well as either dry or yellow mustard. Salt, allspice, and either dried hot peppers or several spoonfuls of hot sauce are all possible additions.
The vegetables and brine are usually mixed separately, with the vegetables going into the pickling jar first. The brine is added next, completely covering the vegetables. The cook then seals the jar and places it in the fridge or on a shelf to age. Vacuum-sealed jars are usually not required to be refrigerated. Chow-chow relish should be stored in the refrigerator for those who simply screw a lid on the jars. The pickling brine is supposed to keep the vegetables from spoiling, but keeping the relish refrigerated may help it last longer.