Succotash Chow Chow

By: The Local Palate
Succotash chow chow

“Even folks who give butter beans no real thought most likely know about succotash, that timeless combination of butter beans, corn, and maybe other vegetables. Many of us also extol the virtues of chow chow, that sweet and tangy pickled vegetable relish that perks up all manner of Southern plates. This recipe merges the two dishes into something new and intriguing, although not unprecedented. Some old community cookbooks and family recipe boxes, especially those penned by German, Amish, or Pennsylvania Dutch cooks, often include butterbean chow chow. This recipe is a type of quick pickle, prepared in a manageable portion, just right to stash in the fridge for a few weeks without having to tackle canning. The lack of heat processing also ensures the vegetables retain lovely color and tempting crunch.”

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Makes about 3 pints

  • 1½ cups cider vinegar
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon Coleman’s mustard powder
  • ½ teaspoon yellow mustard seed
  • ½ teaspoon celery seed
  • ½ teaspoon ground ginger
  • ¼ teaspoon Aleppo pepper or other dried red pepper flakes
  • ¼ teaspoon dried turmeric
  • 2 cups (10 ounces) shelled fresh butter beans
  • 1½ cups fresh corn kernels
  • 1 cup diced green tomato
  • ¾ cup diced red bell pepper or other sweet pepper
  • ¾ cup diced onion
  • 1 jalapeño, finely diced
  • special equipment
  • 3 (1-pint) mason jars with lids, sterilized
  1. Bring vinegar and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir in salt, mustard powder, mustard seed, celery seed, ginger, pepper flakes, and turmeric. Keep warm over low heat.
  2. Pick through beans to remove any bits of hull and rinse them in changes of cool water until beans are no longer sticky and water is clear. Blanche butter beans by bringing a medium saucepan of water to a boil. Add beans and simmer until they no longer taste raw and chalky, but remain firm, about 10 minutes. Use a slotted spoon to transfer them immediately into a bowl of ice water to stop cooking and set their color. Drain well and add vinegar mixture.
  3. Stir in corn, green tomato, bell pepper, onion, and jalapeño. Simmer until vegetables are crisp-tender, 10 to 15 minutes. (Vegetables should retain good texture and color.)
  4. Transfer hot mixture into sterilized jars. Let stand at room temperature until cool. Cover tightly and refrigerate for up to 1 month.
  • Recipe By
    Sheri Castle

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