Chow chow has long been a Pennsylvania Dutch pickle made from what’s in the garden in late summer. Served as a side dish or a condiment, jars of chow chow last long after the season fades.
Because it’s a pickle, every recipe has sugar and vinegar. That’s where the similarities end.
Which of these ingredients belong in chow chow? We’re looking for your answers for an upcoming story. Please share your answers by April 26.
And if you have a chow chow recipe, please share it with us by emailing firstname.lastname@example.org