Chowchow

Chowchow is one of those old-fashioned Southern foods that takes advantage of what's ready to harvest in the garden. It's a condiment that traditionally uses up the last of summer's produce. Serve it with pinto beans, black-eyed peas or as a topper for barbecue pork sandwiches, sausage or grilled fish. Stir it into your favorite potluck salads like macaroni or potato salad, or use it to boost flavor in chicken salad, egg salad or tuna salad recipes.

What else can you add to chowchow?

The whole idea of chowchow started with using up what's available seasonally, so you can swap in whatever you have on hand. It's not uncommon for versions in the Northern states to include green beans, cauliflower, corn kernels and lima beans. If you are a fan of spicy recipes, try adding a couple jalapeno peppers.

Since this chowchow recipe isn't one of our canned recipes that was made in a water bath canner and tested to verify its safety, it should be stored in an airtight container in the refrigerator for up to 3 months.

—Peggy Woodward, Taste of Home Senior Food Editor