Condiments

A vast array of condiments adds harmonies of color, flavor, and texture to Lowcountry meals—scuppernong jam, dilled green beans, homemade mayonnaise, spiced peaches, pickled watermelon rind, fig conserve, pear chutney, and various mixed pickles and relishes such as achar and chow chow. Older recipes for pickles, relishes, and preserves sometimes call for huge quantities of Jerusalem artichokes or peaches. Look at the Indian, Caribbean, and Mediterranean influences in this chapter, attesting to the colony’s long involvement with the slave and spice trades as well as to the diversity of its settlers.