Chow-chow is a pickled vegetable dish that is served cold as a side dish or condiment. Its name comes from the French word chou, meaning cabbage, and the ingredients almost always include cabbage; but asparagus, beans, carrots, cauliflower, and peas can be added, as well. Big Mama’s recipe has a Pennsylvania Dutch influence. It is sweeter than most Southern varieties, and it matches well with all types of barbecue and foods off the grill. Her favorite way to serve it was as a side dish—an alternative to slaw; but it makes a great topper for barbecue sandwiches, hamburgers, and hot dogs. For breakfast, chow-chow makes a flavorful addition to scrambled eggs and biscuits and gravy.

　　

Ingredients

makes 3 pints, serves 8 to 10

　　1 medium head of cabbage, cored and shredded

　　4 green bell peppers, cored, seeded, and diced

　　2 onions, diced

　　2 green tomatoes or 5 husked tomatillos, diced

　　1/2 cup salt

　　3 cups distilled white vinegar

　　2 1/2 cups sugar

　　1 tablespoon celery seed

　　1 teaspoon ground turmeric

　　

Step 1

In a medium nonreactive stockpot, combine the cabbage, bell peppers, onions, and tomatoes (the raw vegetables should equal 2 1/2 to 3 quarts). Stir in the salt, cover the pot, and let the vegetables stand at room temperature for 4 to 12 hours. Drain well in a colander.

　　

Step 2

Rinse the pot and add the vinegar, sugar, celery seed, and turmeric. Bring to a boil. Add the drained vegetables, return to a boil, then reduce the heat and simmer for 1 hour stirring occasionally. Serve hot or cold.

　　

COOKING METHOD

Step 3

Stove

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.