Chow chow is a flavorful relish, a delightful way to preserve the bounty of late summer gardens. In many Southern homes, including my own childhood home in North Carolina, chow chow was a staple, a testament to resourcefulness and a celebration of the harvest season. This vibrant condiment offered a tangy counterpoint to richer dishes and a delicious way to avoid food waste.
Unpacking Chow Chow: A Definition
At its heart, What Is Chow Chow? It’s a relish, a chopped pickle typically featuring green tomatoes as its base. The flavor profile leans towards tangy, not sweet, capturing that fresh-from-the-garden taste. Onion, bell peppers, and a simple blend of spices often complete the recipe. My family, with its traditionally mid-South “salt and pepper” approach to cooking, favors a version that highlights celery and mustard without the heat of hot peppers.
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A Deep Dive into Chow Chow History
The origins of chow chow are debated. Food historian John T. Edgerton suggested a connection to a Chinese condiment used by railroad workers. However, that condiment, rich in orange peel and ginger, differs significantly from the chow chow familiar to Southerners.
Another theory links the name to the French Acadians, whose word for cabbage was “chau.” My own belief points to the Pennsylvania German and Dutch settlers who traveled south, bringing with them a love of relishes and mustard.
Regardless of its precise origins, chow chow’s enduring popularity in the South stems from its practicality. Today, we emphasize “sustainability” and “zero waste,” but the underlying principle remains the same: to minimize food waste and savor the results.
Exploring Chow Chow Variations
Think of chow chow as a blank canvas for your garden’s late-summer abundance. There are as many variations as there are heirloom tomatoes. Here are a few simple modifications to inspire your own chow chow creation:
- Corn: Substitute a cup of corn for one of the bell peppers.
- Garlic: Add one or two cloves of minced garlic for extra flavor.
- Heat: Incorporate a jalapeño or other hot pepper, or a pinch of red pepper flakes.
- Turmeric: Add half a teaspoon of turmeric for color and earthy notes.
- Sweetness: Experiment with brown sugar instead of white sugar.
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Chow Chow Storage and Canning Tips
Glass jars are the preferred storage vessel for chow chow, as vinegar and spices can leave unwanted scents and flavors on plastic. Pint jars are a standard choice, but smaller half-pint (jelly) jars work well too.
After cooking, the chow chow can be refrigerated for up to four months. For long-term storage, canning in a water bath is recommended. The processing time remains consistent for both pint and half-pint jars.
Freezing is not advisable, as thawing can result in a watery consistency.
Serving Suggestions: What to Eat With Chow Chow
Chow chow’s tangy flavor and crunchy texture make it a versatile condiment. Consider these serving suggestions:
- Legumes: Dollop on top of black-eyed peas, white beans, or crowder peas.
- Hot Dogs: Add a mound to a hot dog for extra zest.
- Greens: Top leftover collard greens.
- Deviled Eggs: Garnish deviled eggs with a spoonful.
- Cream Cheese Dip: Mix into cream cheese for a quick and flavorful dip.
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Chow Chow: A Taste of Summer Preserved
Chow chow is more than just a relish; it’s a connection to the past, a celebration of seasonal eating, and a delicious way to reduce food waste. Whether you follow a traditional recipe or create your own variation, chow chow is a tangy taste of summer that can be enjoyed year-round. So, gather your late-summer produce and experience the joy of making your own chow chow!
