Bumper Crops Day 3 – A Condiment So Nice, They Named It Twice!

For those that don’t know what Chow Chow is, it’s a pickled vegetable relish that is popular in the Southern United States, and thanks to the curious palates of us Northerners, it is making its way up over the Mason-Dixie line. Chow Chow can be served with hot dogs and hamburgers, or on chicken or fish…. Really, it’s up to you, but once you taste it, you’ll be adding it to everything! A note about the use of cauliflower in this recipe: I suggest using frozen cauliflower florets that bear a reliable kosher symbol on the package. If you wish to use fresh however, please follow these guidelines:


1) Cut the cauliflower into small pieces – ensure that the entire inside of each floret is visible.
2) Check 3 small pieces per head of cauliflower on a light box.
3) If even one insect is found, the entire head must be checked for more insects.
4) If three insects are found, the head of cauliflower is deemed to be infested and must be discarded; further washing is not permitted.
5) Add cold water and sufficient amount of vegetable wash or other similar soapy solution to a clean sink that has already been plugged or other similar container. The proper amount of vegetable wash has been added when some bubbles are observed in the water.
6) Check 3 samples of the cauliflower after washing to ensure that no insects remain.
NOTE: This procedure must be performed on each individual head.

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