The Pennsylvania Dutch are famous for their pickles, relishes, and condiments. Chowchow, which is made up of a variety of vegetables that are in season near the end of the summer, is always a favorite. Use a Vienna lager to add a layer of complexity to this brightly colored farewell to summer.
Active preparation time: 2 hours
Total time: 1 week
Makes: About 4 quarts
1 cup kidney beans, cooked and drained (or canned)
1 cup white beans, cooked and drained (or canned)
1 lb (454 g) green beans cut into 1" (25 mm) lengths, cooked tender
1 head of cauliflower, cut into small florets, cooked tender
2 carrots, cut into ¼" (6 mm) discs, cooked tender
2 cup fresh corn kernels
½ stalk celery, halved lengthwise and cut into ½" (13 mm) lengths
2 red bell peppers, seeded and cut into 1" (25 mm) strips
2 yellow bell peppers, seeded and cut into 1" (25 mm) strips
2 cup sugar
4 cup (32 fl oz/946 ml) cider vinegar
3 cup (24 fl oz/710 ml) Vienna lager
¼ cup kosher salt
2 Tbs black peppercorns
1 cinnamon stick
1 Tbs whole allspice
6 bay leaves
2 Tbs crushed red pepper
¼ cup yellow mustard seed
1 Tbs celery seeds
Combine the beans, cauliflower, carrots, corn, celery, and peppers in a large glass mixing bowl and mix well. In a large nonreactive pot, combine the sugar, vinegar, beer, salt, peppercorns, cinnamon stick, and allspice and bring to a boil. Reduce heat and simmer for 30 minutes.
Pour the vinegar mixture over the vegetables through a fine strainer to remove the spices. Add the bay leaves, crushed red pepper, mustard seed, and celery seed to the mixture and allow to cool. Refrigerate for 1 week before serving.
Use as a garnish for cured meats and cheeses, as a sandwich topping, or tossed with lettuce and olive oil for a light, bright salad.
Beer Suggestions: Samuel Adams Boston Lager (Boston, Massachusetts), Neshaminy Creek Churchville Lager (Croydon, Pennsylvania), Great Lakes Eliot Ness (Cleveland, Ohio)