This recipe is adapted from the one used by Mama E and Mamaw, and the original recipe was exactly as vague as you'd expect from something more memorized than written. Their recipe called for proper canning, but I wanted to make something I was quite sure about and have adapted it to be stored in the refrigerator. In sterilized, sealed jars, this chow-chow will keep well for a month in the back of your fridge.
Cut vegetables depending on the type of chow-chow you'd like. Use a rough chop for thicker slaw-like texture, and a dice or mince for relish. There's a lot of flexibility in the spicing of chow-chow, so feel free to play around with flavor profiles.
Though based on Mama E and Mamaw's recipe, I turned to a couple of my southern food bibles, The Lee Bros. Southern Cookbook by Matt and Ted Lee and Mama Dips Kitchen by Mildred Council, for reference.