For those not in the know, chowchow is a pickle relish that's made from a mix of summer vegetables, vinegar, mustard, and other seasonings. Regional variations can be found across North America, but in the Southern United States chowchow typically contains a mix of tomatoes, onions, peppers, and cabbage. Southern chowchow tends to be vinegar-forward and slightly spicy, with just a touch of sweetness.
If you don't normally or burgers, adding chowchow is a great way to start. Like many beloved regional dishes, the origins of chowchow are unclear and disputed. Food historian, John Egerton, theorized that the tangy condiment was introduced by Chinese railroad workers in the 19th century, while others posit that it stemmed from the mustard-rich British condiment piccalilli.
. This is further reinforced by the fact that French-speaking Maritime Canada has a regional variation of chowchow, which leans heavily on green tomatoes and onions. The truth is most likely a messy but delicious mix of all of the above (just like chowchow).
How to eat chowchow Chowchow is a beloved and indispensable condiment in the South. Closely guarded chowchow recipes have been passed down in families for generations, and many Southerners will passionately insist that their chowchow recipe is the only correct one. There are even chowchow competitions at state and regional fairs.
Competition aside, it's worth trying your hand at making chowchow. It's a , and it's actually quite easy to whip up –- some rec.