Chou means “edible” in Chinese, and some people say the origin of “chow chow” pickle relish is an Anglicization of this word. It may have originally referred to dogs of that breed being on the menu in Chinese restaurants in the late 1800s. A law was eventually passed in China that prohibited the buying or selling of dog meat, but some speculate the name stuck when Chinese pickles were imported into the United States.

Chow chow is known now mostly for being a homemade pickle relish, similar to picallilli in Great Britain. Chow chow is very popular in the Southeastern United States and in the Midwest, where people frequently have gardens and preserve their own vegetables.

Chow chow may be made of whatever vegetables happen to be doing well in the garden in a particular year. Some cooks make it with tomato, some with corn, some with finely diced cucumbers — almost anything may be called into service in a jar of chow chow.

Chow chow is generally spicy, although some cooks like it a little sweet, as well. It is canned like pickles or salsa, although the mixture is usually cooked first. One recipe calls for onions, chile peppers (like jalape˜os), celery, vinegar, salt and sugar. Other cooks might add tomatoes, cabbage, garlic and even carrots!

Once someone has a jar of chow chow, how is it eaten? Much like any other relish or condiment. It may be used to top hamburgers or hot dogs, on a sandwich, or as a relish, to be eaten with a meal. A sign of good homemade chow chow is to see individual spices such as mustard seeds, floating in the mixture. But tastes vary from person to person. Some cooks make two batches of chow chow: very spicy and mild.

A cook might want to try a supermarket variety of chow chow first, just to see if it is something he or she will like. However, anyone who likes pickles, pickle relish or salsa will probably eat chow chow.