The recipe is adapted from one used by my husband's grandmother and great-grandmother, and the original recipe was exactly as vague as you'd expect from something more memorized than written. Though their recipe called for proper canning, I wanted to make something I was quite sure about, and have adapted the recipe to be stored in the refrigerator. In sterilized, sealed jars, this chow chow should keep well for a month in the back of your fridge. <br /> <br />Cut your vegetables depending on the type of chow-chow you'd like. Use a rough chop for thicker vegetables, and a dice or mince for relish. There's a lot of flexibility in the spicing of chow-chow, so feel free to play around with flavor profiles. <br /> <br />Though based on Mama E and Memaw's recipe, I turned to a couple of my southern food bibles "The Lee Bros. Southern Cookbook" by Matt and Ted Lee and "Mama Dips Kitchen" by Mildred Council for reference.

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