That would be Chow Chow (sometimes referred to as piccalilli or chutney) a "pickled" homemade relish that was originally made from the last remaining garden vegetables that were harvested just before the first frost and preserved for use over the Winter. While the origins of Chow Chow are vague it has been documented as far back as 1770 when a recipe of that name appeared in Harriet Pinckney Horry's South Carolina cookbook. It is a form of relish, that term finding it's way into the American culinary lexicon from the Old French reles, meaning "something left over."
There are different theories as to how Chow Chow was named. Some attribute it Chinese laborers who arrived in California in the 1840's bringing with them spices and pickles, calling it cha meaning "mixed" in Mandarin. Others speculate that the word is derived from the chayote, a gourd like plant from India. And still others give credit to the French word chou, their term for cabbage.
It's one of those things that incorporates whatever is available. There is no single recipe but literally hundreds, each fine tuned by the matron of the garden. And while it is usually served cold, the taste can vary from sweet, to tangy or hot, or any combination of the three. Some of the most common ingredients include, but are not limited to: cucumber, bell peppers, cabbage, chopped green tomatoes, onions, hot peppers, carrots, beans, asparagus, corn, cauliflower and peas...and of course, vinegar.
And while commercial Chow Chow is available on market shelves the best is found on the shelf in the home where it was canned!
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