Chow Chow is delicious. I wondered where that name came from. Taking a jar in hand, I looked at it straight on. Why is it called Chow Chow? Curiosity got the best of me. I checked it out online. I am now more confused than ever. Consider these possibilities:
1. There are "Northern" and "Southern" varieties. Mine is Southern.
2. Some say it came South with the Acadian expulsion from Nova Scotia.
3. Others cite a connection with the Chinese rail workers in the 1800's.
4. A chutney from India is made from chayote, hence "chow chow".
5. Maybe it does have a French origin. Cabbage in French is "chou".
6. To get totally confused, in Nepal (north of India), chow chow refers to instant noodles.
7. My recipe came from a friend who made great chow chow. It has cabbage.

Chow Chow is a favorite of mine to give to friends. I can make up a batch any time I please. Since the main ingredient is cabbage, Food City has that. They also have bell peppers and onions. If I see peppers on sale, I know it's time to make Chow Chow.

CHOW CHOW
6 red bell peppers
6 green bell peppers
4 lbs green cabbage (white will do)
3 lbs dry sweet onions
3 lbs white sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon tumeric
3 cups cider vinegar
1 cup water

Chop peppers, cabbage and onions in food processor. Place in large stainless steel bowl. Sprinkle handfuls of salt over chopped vegetables. Let stand 2 hours. Drain in colander. Next, place vinegar, water, sugar and spices in large preserving kettle. Bring to a boil. Add chopped vegetables. Reduce heat and simmer 30 minutes. Pack in hot pint jars and seal. Process 10 minutes in hot water bath. When removed from cooker, turn upside down on newspapers on counter out of drafts. Turn upright when cool. This insures they seal. Makes about 11 pints. The amount of red bell peppers is optional. Use what you have. If no red bell peppers at all, add some canned chopped red pimientos to pretty it up. Goes well with pinto beans.