Southern Staples: Pickled Okra, Watermelon Rind & Chow-Chow

A Tangy Taste of Southern Tradition

From back porches to farmers markets, the South has always known how to pickle a good thing. In this edition of Farm to Festival, we’re spotlighting three iconic staples of Southern pickling culture: okra, watermelon rind, and chow-chow. These zesty, tangy creations are more than just condiments— they’re a celebration of resourcefulness, preservation, and flavor that run deep through the veins of Southern cuisine.

Pickled Okra: Crunchy, Spicy, and Classic

Okra, often fried or stewed in gumbo, takes on a whole new life when brined in vinegar, garlic, and spices. Pickled okra is a Southern delicacy that combines crunch with a pop of tangy heat. Traditionally made with cayenne, mustard seeds, and fresh dill, it’s a staple at backyard barbecues and front porch happy hours— especially when paired with a cold beer or added to a Bloody Mary.

Its popularity isn’t just about flavor; okra contains soluble fiber and antioxidants that support digestion and heart health^[1]. And yes, when pickled right, there’s no slime.

Watermelon Rind Pickles: Turning Trash into Treasure

In true Southern tradition, nothing goes to waste—not even the rind of a watermelon. These sweet-and-sour pickles date back generations, with roots in African American and Appalachian communities that practiced nose-to-tail and root-to-stem cooking.

The rind is peeled, cubed, and simmered in a spiced syrup of vinegar, sugar, cinnamon, cloves, and ginger. The result? A candied, tangy bite that’s perfect on a charcuterie board, with roasted pork, or as a stand-alone treat. Today, chefs and foodies alike are bringing this humble pickle back into the spotlight as a symbol of sustainability and culinary creativity^[2].

Chow-Chow: The Southern Relish with a Story

Chow-chow is the unsung hero of the pickle world—a tangy relish made from chopped cabbage, green tomatoes, onions, peppers, and a mix of vinegar and mustard seed. It originated in Southern kitchens as a way to preserve the end-of-season garden bounty and is still a favorite on beans, hot dogs, and fried catfish across the region.

While recipes vary by state and family, chow-chow is more than a condiment—it’s a cultural heirloom passed down through generations. Some say its origins trace back to Chinese railway workers in the 19th century, while others believe it stems from French Canadian influences. Whatever its beginnings, chow-chow has become a quintessential flavor of the American South^[3].

Celebrate Southern Pickling at PPP Fest

At the Pickles, Peppers & Pints Festival, we honor these storied Southern staples. Expect to see local artisans and chefs serving up pickled okra that snaps, watermelon rind that surprises, and chow-chow that brings back memories—or creates new ones. Come hungry, come curious, and come ready to taste the tang of tradition.

References

1. U.S. Department of Agriculture. Okra, raw. FoodData Central. https://fdc.nal.usda.gov
2. Edge, John T. The Potlikker Papers: A Food History of the Modern South. Penguin Press, 2017.
3. Smith, Andrew F. The Oxford Encyclopedia of Food and Drink in America. Oxford University Press, 2013.