Chow chow, also known as Indian pickle in certain areas of the South, is believed to have originated in California with Chinese immigrant laborers in the nineteenth century. However, according to John Egerton’s authoritative book “Southern Food,” the roots of this complex relish can be traced back to a late-eighteenth-century recipe in South Carolina. Regardless of its exact origins, chow chow has become an integral part of Southern cuisine, much like watermelon rind pickles. Each home cook has their own special combination of ingredients and seasonings for making this relish. Chow chow is typically served on elaborate buffets or enjoyed at the family table alongside roasted meats, fried chicken, and an array of dishes. In fact, as one lady from Kentucky says, it goes well with “everything but ice cream.” It is worth noting that chow chow is always made in large quantities to meet the demand.
MAKES: eight 1-pint jars
INGREDIENTS:
- 3 cups chopped green cabbage
- 3 cups chopped green tomatoes
- 1/2 cup salt
- 3 cups seeded and chopped green bell peppers
- 3 cups seeded and chopped red bell peppers
- 3 cups chopped onions
- 1 large head celery, chopped
- 1/2 medium head cauliflower, chopped
- 3 cups white vinegar
- One 16-ounce box light brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons dry mustard
- 2 teaspoons turmeric
- 4 1/2 teaspoons water
INSTRUCTIONS:
- In a large bowl, combine the cabbage, tomatoes, and salt. Add enough cold water to cover and let it soak overnight.
- Thoroughly drain the mixture and transfer it to a large stainless-steel or enameled pot.
- Add the two peppers, onions, celery, cauliflower, vinegar, and brown sugar to the pot. Bring the mixture almost to a boil.
- In a small bowl, combine the flour, dry mustard, and turmeric. Add the water and mix well to make a paste. Add the paste to the pot.
- Gradually bring the liquid to a roaring boil, stirring constantly.
- Remove the pot from the heat and spoon the chow chow into eight 1-pint sterilized jars, leaving about 1/4 inch of space at the tops.
- Seal the jars tightly and store them for at least 1 month at room temperature before serving.
