See the Recipe. Todd Coleman

The relish of pickled tomatoes, celery, and mustard known as chowchow has long been popular in Canada’s Maritime provinces; it is likely a descendant of the English relish known as piccalilli. Many cooks make their own (click here to see recipe), but others, including Eva Murphy of Cape Breton Island, swear by Graves Chow Chow. This smooth relish, less sugary than your standard American pickle relish, has a fresh, sour-sweet taste and goes well with grilled salmon, hot dogs, turkey sandwiches, or any food that calls for a tangy counterpoint.