Chow-chow (food)

Chow-chow (also spelled chowchow or chow chow) is a pickled dish from the American South.

History
Made primarily of chopped green tomatoes, onions, cabbage, and seasonal peppers (though carrots, cauliflower, beans, and peas are sometimes included), chow-chow is a pickled relish eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods. Southern food historian John Egerton cited a connection to relish recipes of Chinese rail workers in the 19th century. It is considered a summer condiment in the South.

Preparation
An early 20th-century American recipe for chow chow was made with cucumbers, onions, cauliflower and green peppers left overnight in brine, boiled in (cider) vinegar with whole mustard seed and celery seeds, then mashed into a paste with mustard, flour and turmeric.

Regional variations
Its ingredients vary considerably, depending on whether it is the "Northern" (primarily Pennsylvanian) or "Southern" variety, as well as separate Canadian variety, prevalent in the Maritimes where it is called "chow." The former is made from a combination of vegetables, mainly green and red tomatoes, onions, carrots, beans of various types, asparagus, cauliflower and peas. The latter is entirely or almost entirely green tomatoes or cabbage. These ingredients are pickled in a canning jar. After preserving, chow-chow is served cold, often as a condiment or relish.