Chow-chow (also spelledchowchow orchow chow) is apickled dish popular in North America whose origins are unclear. Some suggest an origin from theAmerican South,[1] other sources suggest it originated in Canada and was brought south by theAcadians who migrated to the American South after beingexpelled from from the Maritimes in the mid 1700s,[2] another theory is that it originated from Chinese railway workers.[3]
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 onfish cakes,mashed potatoes,biscuits and gravy,pinto beans,hot dogs,hamburgers and other foods.
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.[4]
Its ingredients vary considerably, depending on whether it is the "Northern" (primarily Pennsylvanian) or "Southern" variety, as well as separate Canadian variety, prevalent in theMaritimes where it is called "chow." The former is made from a combination ofvegetables, mainlygreen and red tomatoes,onions,carrots,beans of various types,asparagus,cauliflower andpeas. The latter is entirely or almost entirelygreen tomatoes or cabbage. These ingredients are pickled in acanning jar. After preserving, chow-chow is served cold, often as acondiment or relish.[5]
