Source Attribution
Original Cookbook Name: Big Mama’s Old Black Pot
Published By: Stoke Gabriel Enterprises, Inc.
Year of Publication: 1989
Page Number: 85
Category: Salads
Author / Contributor: Ethel Rayson Dixon
Pickled Slaw, also known as “chow-chow” or “relish slaw” in some Southern regions, represents the vital tradition of preservation that sustained families through seasons when fresh vegetables were scarce. This tangy, spiced slaw bridges the gap between fresh salad and preserved condiment—a versatile side dish that could brighten a winter table or complement summer barbecue. In African American culinary history, pickling and preserving were essential skills passed from generation to generation, particularly among families who maintained gardens and needed to stretch the harvest through lean months. The complex spice blend in this recipe—turmeric, ginger, celery seeds, cloves, cinnamon, and mustard—reflects the influence of global spice routes and the creative seasoning traditions that define soul food. This wasn’t just about preservation; it was about transforming humble cabbage and vegetables into something extraordinary. Pickled slaw would have been served at church suppers, potlucks, fish fries, and family reunions, adding brightness and crunch to plates of fried fish, barbecued meats, or beans and rice.
Ingredients
- 1 head cabbage (shredded)
- 3 tomatoes (chopped)
- 1 onion (chopped)
- 5 cucumbers (chopped)
- 10 radishes (chopped)
- 4 stalks celery (finely chopped)
- 3 carrots (shredded)
- 1 cup sugar
- 4 teaspoons salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ginger
- 1/4 teaspoon celery seeds
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon cinnamon
- 3/4 cup catsup
- 1 cup cider vinegar
- 1/2 cup water
Instructions
- Combine all ingredients except vegetables in a saucepan and bring to a boil.
- Stir until the sugar is dissolved.
- Chill the mixture.
- Pour over the vegetable mixture and toss.
Yield: Makes 8 pints
Editor’s Note
This recipe makes a substantial batch—8 pints—ideal for preserving or serving a crowd. If you want a smaller quantity, halve or quarter the recipe. For best flavor, let the slaw marinate in the refrigerator for at least 2-4 hours or overnight before serving; the vegetables will soften slightly and absorb the spiced vinegar brine. If you plan to can this slaw for long-term storage, follow proper water bath canning procedures for pickled vegetables. For a crunchier texture, you can briefly blanch the cabbage in boiling water for 30 seconds, then plunge into ice water before mixing with the other vegetables. This pickled slaw keeps well in the refrigerator for up to 2 weeks in airtight containers. Adjust the sugar to taste if you prefer a less sweet, more tangy flavor profile. Serve alongside fried chicken, pulled pork, hot dogs, or as a topping for sandwiches and burgers.
Cultural Insight
Pickled Slaw embodies the intersection of African American foodways with broader Southern preservation traditions, shaped by necessity, creativity, and community knowledge. In the Jim Crow era and before, when many Black families maintained kitchen gardens out of both economic need and self-sufficiency, preserving the summer bounty was critical to winter survival. Women gathered to share pickling secrets, spice combinations, and canning techniques—knowledge that represented both practical skill and cultural inheritance. The use of warm spices like cinnamon, cloves, and ginger in this recipe hints at the African and Caribbean influences that enriched Southern cooking, bringing complexity and depth to even the simplest preserved vegetables. The yield of 8 pints suggests this recipe was meant for sharing: jars given as gifts to neighbors, contributions to church baskets for families in need, or provisions for large gatherings where feeding many mouths with limited resources required both planning and generosity. This pickled slaw represents more than food preservation—it’s about preserving community bonds, honoring seasonal rhythms, and ensuring that nothing from the garden goes to waste. In Big Mama’s kitchen, every cabbage head had potential, and every jar of pickled slaw was an investment in future meals and future joy.
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