I have a distant cousin who is married to the owner of Troyer Cheese Co., which also sells Amish Wedding products. I have a jar of their hot chowchow in my pantry, so I checked ingredients. It contains cabbage, onions, peppers, jalopena peppers, and cayenne peppers, in addition to the usual sugar, vinegar, and spices. Obviously one does not want to take big bites of this one, but in small bites, it is wonderful. When I asked Jennifer about the recipe, she said, "That's Grandma's recipe!" Her Grandma would be my first cousin, who got it from our mutual Grandmother McCaskey. And Grandmother McCaskey was the Pennsylvania-Dutch wife of Joseph McCaskey -- who was the younger brother of Sgt. James McCaskey, who appears in two of my books, A Scratch with the Rebels and Beyond All Price. This is one recipe whose origins I can truly vouch for.
In my family, chowchow is made by first chopping a combination of lima beans, string beans, yellow wax beans, cabbage, carrots, cauliflower, onions, corn, cucumber, red peppers, and green peppers. Whether the chunks should be large or small is up to the use you have in mind. Will this be a stand-alone side dish? Then leave then large. Do you like your chowchow as a relish, perhaps in a sandwich? Then chop them finely. Combine and boil until tender. The vegetables should not be mushy.
In another pot, boil a combination of sugar, apple cider vinegar, mustard seed, celery seed, water and other spices until the sugar dissolves and the mixture become syrupy in texture. Again, the exact amounts are left to your own particular taste. The tender vegetables are then added to the mixture and boiled for another five minutes.
The final result is a brightly colored, subtly flavored, and complexly textured relish which is put into jars and sealed.
Among the soldiers of the Roundhead Regiment, of course, It probably would not have lasted long enough to be put into jars.