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Chow chow is quintessential Pennsylvania. Dutch; a sweet and sour mix of pickled vegetables often served as a side dish next to other Pa. Dutch classic foods.
Not only delicious, it it near and dear to a “Dutchie”s heart — we let little to nothing go to waste. In this pickled dish, we salvage odd amounts of vegetables left at the end of harvest, hence another name you might have heard it called, “end of season relish.”
While the true origin of the name isn’t officially known, there are a few theories, one being that it comes from the French word for cabbage, “chou“. Others people surmise it may be related to Indian squash, “chayote“, which is also known as “chow-chow”.
My Nana (grandmother) made chow chow every year when I was child. The supplies would show up on the kitchen counter; jugs of distilled vinegar, bags of granulated sugar, new canning jar lids and rings.
My Pappy (grandfather) gladly got in his old Ford pick up truck and made the trip to Hegins (Pa.) where our favorite roadside stand could always be counted on to have many of the veggies Nana was looking for. Mom and I went to the grocery and bought cans of beans, always with orders to bring back a particular brand of canned butter beans, “not those other ones they have!”
The kitchen kicked into gear early one morning as agreed upon by everyone on the household. Nana wanted no unexpected interruptions and she meant business. The already cramped coal region kitchen grew even more snug as the participants set off to do our assigned jobs. Pappy had washed the jars the night before after hauling the empties from last year up from the basement The now sterilized pint jars sat like a row of shining soldiers on the corner of the kitchen counter, taking up what precious little counter space that kitchen had, but such was the price we paid for the yummy reward we were expecting.
Most of the cutting and prep of the fresh veggies was done the day before with containers stacked in the refrigerator like building blocks, making it nearly impossible to find anything else in the poor over-loaded “ice box”.
Out came a huge stainless steel pot for the pickling syrup to await the veggie mix. The canner waited in another room until it was needed. Small saucepans with vegetables filled every bit of burner space on the stovetop as Nana multi-tasked the cooking process for the fresh veggies, She carefully tested each, determining when they were ready to be cooled, drained, and added to the big bowl of ready-to-go vegetables and beans.
That little kitchen became a steam bath and we all looked like we’d had a really hard day only a couple hours into the process, but we turned on the old fan on top of the fridge and pretended it helped — even just a little.
My Pappy loved my Nana’s chow chow and his favorite thing was to take two pieces of her homemade bread and plop a big dollop of her chow chow between them and enjoy. Because of his love for her chow chow, she always made a lot – and jarred it in quarts. We were lucky to make it through the winter with any left and oh, how it seemed like forever before we would be making another batch.
Sadly, this is not my Nana’s chow chow recipe – I, like so many, failed to write down what she knew in her head. Only after she was gone when I turned 15 did I realize the colossal blunder I made. I have so many of my family’s recipes, thanks to my Mom who passed them down — and wrote them down — but the one Nana was most famous for is lost forever; gone from my life just like my Nana.
This recipe is one I have used for many years, I now consider it “mine”. It has been so long since I had Nana’s, I cannot tell you how closely it compares, but I like it in its own right. And — I wrote this one down!
This is a relish that not only has variations between every cook that makes it, but varies batch to batch depending on what’s left in the garden or at the farmers’ market or road-side stand. There is even a Southern (U.S.) version based on chopped/shredded cabbage.
There is no “right” or “wrong” way to make chow chow; adjust sweetness up or down for your taste, add turmeric or leave it out — this is not a “one-size-fits-all” recipe. The quantity of finished chow chow is also variable. Prep a few more jars than you think you might need. You may find you need to make more pickling syrup or might not need all you did make. Sorry, I wish I could be more precise, but that is not how this works!
This recipe makes an amount that should fit about 7 pint jars which is what a basic hot water bath canner normally holds. If you want more, make a second batch, don’t double this and leave half the jars sitting around waiting until another canner full processes.
Pa. Dutch Chow ChowCourse: Sides, Appetizers, SaladsCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
Chow chow, a colorful mix of sweet and sour pickled vegetables, can be served with any meal!
- Pickling Syrup
4 cups granulated sugar
2 cups cider vinegar
2 cups water
1 1/2 teaspoon salt
1 Tablespoon celery seed
1 Tablespoon yellow mustard seed
OPTIONAL: 1/2 teaspoon ground turmeric
- Chow Chow Vegetables
1 cup green beans, cut in 1 inch pieces
1 cup wax beans, cut in 1 inch pieces
1 cup fresh Lima beans OR frozen and cook as directed for the fresh vegetables
1 cup canned red kidney beans, drained and rinsed
1 cup canned butter beans, drained and rinsed
1 cup cauliflower buds, cut in small bite-sized pieces
1 cup celery, not hearts or leaves, cut in 1/4 inch slices cross-wise
1 cup sweet red bell pepper, chopped into 1/4 inch pieces
1 cup green bell pepper, chopped into 1/4 inch pieces
1 cup carrots, sliced into 1/4 inch thick slices crosswise
1 cup fresh corn kernels, cut from cob after cooking
1 cup sweet onion, chopped into 1/4 to 1/2 inch pieces
1 cup shredded green cabbage
OPTIONAL: 1 cup sweet gherkins cut in 1/4 inch cross cut slices
- Cook each vegetable separately in a small amount of water over medium heat until tender but not mushy. Do not cook canned beans. (or gherkins, if using)
- Remove as done from boiling water with slotted spoon and plunge into ice water bath to stop cooking. Drain in colander.
- Layer all vegetable as they are cooled and drained into a large bowl then gently blend with hands or wooden spoon.
- Drain any additional water that might have accumulated in the bottom.
- In large stockpot or kettle, bring syrup ingredients to boil. Stir in 1/2 teaspoon turmeric, if using. (I often skip it)
- Gently spoon vegetable mix into boiling syrup.
- Return to boil and simmer over medium heat for 5 minutes.
- Ladle into sterilized pint or quart jars, filling to within 1 inch of top.
- Seal each jar with new canning lid insert and ring.
- Process in hot water bath 5 minutes for 1,000 foot altitude or less for pints, 10 minutes for quarts. Add 5 minutes if 1.001 to 6,000 feet in altitude. Over 6,000 feet, add additional 5 minutes.
- Carefully remove jars from water, sit on towel-lined counter. Check seals as the jars cool. If any failed to seal, store these in the refrigerator and keep refrigerated.
- Remove bands when cold and store jars for later enjoyment!
- Makes 6 to 7 pints.