Chow

Makes 1 quart

In some parts of the South people call this condiment “chow chow”; here in Southern Illinois, we simply call it “chow.” We use it as a topping for sliced barbecue sandwiches.

• ¼ cup chopped green pepper
• ¼ cup chopped onion
• 2 cups apple cider vinegar
• ½ medium green cabbage
• ⅛ small purple cabbage
• 1 carrot, peeled
• 2 cups sugar
• 1 tablespoon vegetable oil
• 1 tablespoon kosher salt
• 2 tablespoons freshly ground black pepper
• 1½ teaspoons dry mustard (we use Colman’s)
• 1½ teaspoons hot sauce (we use Frank’s RedHot)
• 1 teaspoon celery seeds
• ½ teaspoon granulated garlic

Pulse the green pepper, onion, and 2 tablespoons of the apple cider vinegar in a blender or food processor until finely chopped, but not mushy. Finely chop the green and purple cabbages and carrot by hand, or pulse them separately in the food processor. Combine the green pepper and onion mixture, cabbages, and carrot in a large bowl and stir together.

In a saucepan, combine the remaining apple cider vinegar with the sugar, oil, salt, pepper, mustard, hot sauce, celery seeds, and garlic. Bring to a boil, whisking constantly, until the sugar is dissolved and the mixture begins to bubble.

Pour the vinegar mixture over the vegetables and stir to combine. Transfer to glass jars or a large airtight container. Cover and refrigerate for up to 1 month. Serve cold, as a condiment.