Big Mama’s Chow-chow

Name: Big Mama’s Chow-chow
Yield: makes 3 pints, serves 8 to 10
Ingredients: 1 medium head of cabbage, cored and shredded; 4 green bell peppers, cored, seeded, and diced; 2 onions, diced; 2 green tomatoes or 5 husked tomatillos, diced; 1/2 cup salt; 3 cups distilled white vinegar; 2 1/2 cups sugar; 1 tablespoon celery seed; 1 teaspoon ground turmeric

December 9, 2011

Chow-chow is a pickled vegetable dish that is served cold as a side dish or condiment. Its name comes from the French word chou, meaning cabbage, and the ingredients almost always include cabbage; but asparagus, beans, carrots, cauliflower, and peas can be added, as well. Big Mama’s recipe has a Pennsylvania Dutch influence. It is sweeter than most Southern varieties, and it matches well with all types of barbecue and foods off the grill. Her favorite way to serve it was as a side dish—an alternative to slaw; but it makes a great topper for barbecue sandwiches, hamburgers, and hot dogs. For breakfast, chow-chow makes a flavorful addition to scrambled eggs and biscuits and gravy.

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