Chow-chow
This recipe is adapted from the one used by Mama E and Mamaw, and the original recipe was exactly as vague as you'd expect from something more memorized than written. Their recipe called for proper canning, but I wanted to make something I was quite sure about and have adapted it to be stored in the refrigerator. In sterilized, sealed jars, this chowchow will keep well for a month in the back of your fridge.Cut vegetables depending on the type of chowchow you'd like. Use a rough chop for thicker slaw-like texture, and a dice or mince for relish. There's a lot of flexibility in the spicing of chowchow, so feel free to play around with flavor profiles.Though based on Mama E and Mamaw's recipe, I turned to a couple of my southern food bibles, The Lee Bros. Southern Cookbook by Matt and Ted Lee and Mama Dips Kitchen by Mildred Council, for reference.
- Servings: 3
Source: Brooklyn Supper
Ingredients
- tablespoons sea salt
- quart water
- cabbage , cored and cut into short, thin ribbons)
- yellow onion , diced or minced)
- tomatillos, , chopped or diced)
- red
- white vinegar
- sugar
- Flavorful dried chili
- allspice berries
- bay leaves
- teaspoon celery seed
- teaspoon coriander
- teaspoon fresh ground black pepper
- teaspoon red pepper flakes
- stick cinnamon
- teaspoon turmeric
- cumin seed