This sweet and spicy relish goes on just about everything.
We’ll share a little more about what exactly chowchow is and how to make your own.
What Is In Chowchow?
Credit: Southern Living
Chowchow is apickled relishdish that was used to preserve summer vegetables for later in the year.
What Makes A Relish Chow Chow?
Amish chowchow is also typically made with a sweeter brine.
Even among Southern states, there is much debate about what goes into chowchow.
What Does Chowchow Taste Like?
Typically, chowchow is a salty, tangy, and slightly sweet tasting condiment.
Some people make chowchows very vinegar-forward, while others add quite a bit of sugar to make it sweet.
In chowchows with a green tomato base, they might taste brighter and more tart.
Some add a touch of cayenne or diced fresh chili for heat, others pack in the spice.
Why Is It Called Chowchow?
Chowchow’s modern nameis believed to have originated with theFrench-speaking Acadianpeople of Canada who settled in Louisiana.
The word “chow” is suspected to stem from the French word “chou” for cabbage.
The dish’s origins are widely debated, however.
How Do You Make Chowchow?
Chowchow is a fairly simple three-step process: salt, brine, and jar.
The process typically begins with salting the chopped vegetables.
Tossing the vegetables in salt and allowing them to sit for hours or overnight draws out their excess moisture.
How Do You Use Chowchow?
It truly goes well on everything.
Chowchow is commonly eaten with soup beans and cornbread in Appalachia.
but its uses certainly don’t stop there.
Fold chowchow intodeviled eggs, or heap it onto hotdogs and hamburgers.
Essentially, use it how you would any pickled condiment.
