Chow Chow is as much fun to eat as it is to say - and spiking this Southern relish with booze helps bring even more frivolity to the table. You can use almost any combination of vegetables in a chow chow, but here there’s a nice balance of piquancy from the peppers, cabbage, peaches and onion. You can make this as mild or as scorching as you like, depending on the heat of your chilli and who is invited to share your table. Try serving this as a side to pulled pork or barbecued ribs, as part of a Southern ploughman’s platter, on a cheese toastie, or mix with mayonnaise for a knock-out sandwich spread.
Makes 3-4 small jars of relish
60 ml apple cider vinegar
60 ml Jack Daniel’s
2 tbsp brown sugar
½ tsp mustard seeds
½ tsp ground turmeric
¼ red cabbage, cored and finely diced
1 red onion, peeled and finely diced
1 red pepper, cored and finely diced
2 peaches, cored and diced
1-2 red chillis, diced
1) In a large non-reactive saucepan, bring the vinegar, Jack Daniel’s, sugar and spices to a simmer.
2) Add the vegetables and peaches. Stir to coat and cook and stir for 10-15 minutes until the chow chow becomes tender. Taste and add more chilli, sugar or vinegar to balance the flavours to until you have a zippy relish. You can also add another shot of Jack Daniel’s for punch at this stage. Transfer to jars and refrigerate until serving.