Chow-Chow is a big food memory for me. Some people call this pickled cabbage relish Picallilli, for some reason, perhaps to distinguish it from the dog. I liked it best on pinto beans as a kid, and never even thought about making it myself or eating it on anything other than beans. Until recently, when it popped into my head along with thoughts of fatty roasted pork shoulder. I decided to make a non-canned, refrigerator pickle version. A big spoonful of this on a pile of the shredded meat is crazy.

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