When it comes to classic southern cuisine, a relish called chow-chow, used as a condiment added to food like pinto beans or black-eyed peas, is a great addition to the dinner table.  It is also an excellent hot dog relish. Chow-chow is also called piccalilli, an English version of the relish.  The exact origins of the name are somewhat obscure.  There are also countless versions of the sometimes sweet and other types hot and spicy relish. Traditional chow chow recipes include cabbage. The name “chow chow” is believed to be derived from the French world for cabbage, “chou”.  17th century French colonists, the Acadians, migrated down south to settle in Louisianna and their chou relish recipes came with them.  Included below are just a few of the chow-chow recipes to prepare.

Old Fashioned Chow-Chow Recipe

• 2 cups diced green bell pepper
• 2 cups diced red bell pepper
• 1-1/2 diced green tomatoes
• 2 cups sweet onion
• 1-1/2 cups diced green cabbage
• 1 tablespoon kosher salt
• 1/4 heaping cup raw sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons mustard seed
• 1 tablespoon crushed red cayenne pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground ginger

1. In a large non-reactive skillet, bring water, salt, sugar, and spices to a simmer
2. Add vinegar and bring to a boil before adding vegetables
3. Stir to coat all the vegetables, reduct heat to medium and continue to cook and stir for 5-10 minutes until vegetables become tender
4. Transfer to glass jars and refrigerate

Will keep 2-3 week in the refrigerator

 

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Hot Chow-Chow Recipe – 1 Quart

• 6 large tomatoes
• 1/4 cup hot pepper
• 1 large onion
• 1/3 heaping cup raw sugar
• 1/4 cup white vinegar
• 1 teaspoon allspice
• 1 tablespoon salt

1. Peel and chop tomatoes and put into a stainless steel pot
2. Chop peppers and onions and put in the pot
   Note: Cut ingredients into sizes you prefer, but about 1/4″ pieces (or smaller) work well
3. Add remaining ingredients and bring to a boil stirring often
4. Cook on medium heat until thick (approx 45 minutes to an hour)
5. Put into canning jars
6. Place rings and caps on jars and process in hot water bath for 5 minutes or refrigerate when cooled

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Cajun Chow-Chow Relish Recipe

• 2 Sweet onions chopped fine
• 1 stalk celery chopped fine
• 5 fresh hot chili peppers (jalapeno, Serrano, Tabasco)
• 2 cups cider vinegar
• 1/2 tablespoon salt
• 1 teaspoon raw sugar

1. Process in food processor all ingredients
2. In saucepan over medium heat, add the prepared vegetables and bring to a boil
3. Turn down to simmer and allow it to contiue simmering for about 2 hours, stirring occasionally
4. Remove from heat and allow to cool. Place in canning jars and refrigerate.

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Hot Pepper Chow-Chow           Makes about 6-1/2 pints

• 1/2 pound of jalapeno and hot chili peppers chopped finely
• 1 medium red onion chopped fine
• 4-5 small “gherkin type” pickling cucumbers chopped fine
• 3 cups cabbage chopped fine
• 1-1/2 cups apple cider vinegar
• 1/4 heaping cup raw sugar
• 1/2 cup water
• 1 tablespoon pickling salt
• 1 teaspoon celery salt
• 1 teaspoon dry mustard
• 1 teaspoon powdered turmeric
• 1/2 teaspoon powdered ginger
• 3 cloves fresh garlic, minced

1. Mix all ingredients in stainless steel pot and bring to a boil
2. Simmer for 8-10 minutes
3. Place in clean jars and seal
4. Process sealed jars in hot water bath for 5-10 minutes (or refrigerate after cooled)

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Chow-Chow Hot Mustard Style Pickle Makes 12 pints

• 1-1/2 cups pickling salt
• 1-1/2 gallons water
• 1 very large cauliflower broken up into small florets (about 2 quarts)
• 2 quarts small cucumbers cut into small chunks
• 1 quart small onions chopped thin
  6 red peppers cut into small squares (seeded)
• 4 medium sized hot peppers (jalapeno, Serrano, Tabasco, hot chili) add to suit your taste

Mustard Sauce

• 1 cup all purpose flour
• 6 tablespoons dry mustard
• 2 tablespoons Turmeric
• 1/2 cup raw sugar
• 1 ounce celery seed
• 1 ounce white mustard seed
• 1/2 teaspoon powdered cayenne pepper

Chow-Chow Preparation

1. In large container, stir salt into the water to dissolve
2. Add all of the chopped vegetables
3. Weight the vegetable down to submerge and leave overnight
4. Drain vegetables into a large pot
5. Heat salt water to boiling
6. Place vegetables in a colander in sink
7. Pour boiling water over vegetables to scald them

Mustard Sauce Preparation

1. Whisk flour, dry mustard powder, cayenne, and turmeric together
2. Stir in 1-1/2 cups cider vinegar to make a smooth paste
3. Meanwhile, into the large pot over medium heat combine the remaining 3 pints of vinegar with the sugar, celery seed, and white mustard seed
4. Add the mustard paste
5. Whisk over heat until thickened (about 1/2 hour – don’t let sauce scorch)
6. Add all of the vegetables and heat until hot, but not boiling
7. Get canning jars ready
8. Ladle hot mustard pickles into the jars
9. Place jars in hot water bath for 15 minutes (or refrigerate)

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Corn Chow-Chow Makes about 5 half pint jars

• 2 cups apple cider vinegar
• 1 cup water
• 1/4 heaping cup sugar
• 2 teaspoons salt
• 6 cloves of garlic minced
• 2 teaspoons coriander seed
• 1 teaspoon mustard seed or dry mustard
• 1 teaspoon cayenne flakes
• 1 teaspoon celery salt
• 1 cup finely minced red bell pepper
• 3 cups of corn kernels
• 2 cups finely diced green tomato (cabbage may also be used instead or with)
• 1 cup finely diced yellow onion

Directions

1. In 2 quart stainless steel pot, combine the vinegar, water,sugar, salt, garlic and spices
2. Simmer over medium heat for 5 minutes
3. Add red peppers and simmemr 2 minutes
4. Add the corn and simmmer for another 2 minutes
5. Add the green tomato and onion and turn off the heat
6. Transfer the chow chow to a bowl and chill or can in jars

It’s All Pickle Relish and It’s All Good!