Whatever the case may be, chow chow eventually found its way to North America, where it gained popularity in the South, and based on an ungodly amount of green tomatoes. I researched recipes from Britain all the way west to Canada and down through Louisiana, and this is my personal, international version of chow chow (or picalilli, however you want to call it).
The American Saveur's Chow Chow Recipe
1/4 large head of cabbage (not napa or savoy)
1 lbs of green tomatoes
1 yellow bell pepper
2 small yellow onions
1/4 cauliflower head
4 cups of apple cider vinegar
3 cups of white sugar
1 tbsp ground turmeric
3 heaping tbsp of dry yellow mustard powder (Colemans is best)
4 heaping tbsp of AP flour
1 tsp of cornstarch
3/4 cup water
Finely chop all vegetables and mix together. Set aside.
Pour vinegar and sugar into large, non-reactive pot on medium heat until sugar is melted and vinegar is warm. Pour chopped vegetables into pot and turn up heat on high until vegetables boil. Turn down heat to low, and simmer for 45 minutes.
Mix dried spices, flour, cornstarch and water together to form a paste. At the 45 minute mark, pour the spice mixture and stir until it is well-combined. Turn up heat to med-high and stir for 10 minutes until mixture thickens. Turn off heat, set aside.
Using some sterilized jars, scoop batches of chow chow into each container and sterilize in hot water bath. Set aside, and refrigerate when containers are cool to the touch.
Makes enough relish for 3-5 large pickle jars or 6-7 jam/preserve jars. Serve as condiment to sausages, hot dogs, burgers, sandwiches, cheese plates or breakfast items.
