I had never heard of “Slang Jang” before finding this recipe in my Mom’s cookbook.
I was curious about the origin of Slang Jang and one theory is that it hails from the East Texas town of Honey Grove, known as “The Sweetest Town In Texas.” Slang Jang has roots to 1888, a giant washtub, and the creative appetites of a group of men who just wanted lunch.
Slang Jang can be made a multitude of ways; surprisingly this recipe omits the often incorporated oysters, clams, and shrimpy things I know my Mom Betty would have loved. This Slang Jang recipe is super simple and super versatile – think of it like a relish or a “chow chow.” You can enjoy it on many things including hamburgers, hot dogs, atop cheese and crackers, or as an accompaniment to corn bread or black eyed peas.
Diving into Mom’s culinary legacy – her cookbook – I’m often able to connect pieces of the past together. I noted this Slang Jang recipe was written by my Mom on stationery from Hotel Monteleone (a.k.a. “The Monteleone”) in New Orleans. I only know of one trip my parents took to New Orleans so possibly they scored this recipe during that trip in 1956. Here’s a slice of history – a picture of them enjoying dinner in New Orleans at The Roosevelt Hotel’s “Blue Room” – a historic “supper club” venue where dinner, drinks, and dancing all converged.
Total prep: About 20 minutes
1 large can or jar (3 ½ cups) | sauerkraut, drained (we used 2 bags of Boar’s Head)
1 large | onion, finely chopped
1 cup | celery, finely chopped
1 | green pepper, finely chopped
½ cup | water
½ cup | oil (we used Wesson Vegetable Oil)
¾ cup | vinegar
1 ½ cups | sugar
iii. What to do
1. Prepare all the vegetables.
2. Place the four wet ingredients in a medium pot and bring things to a boil.
3. Remove from heat and pour the boiling mixture over the vegetables and you’re ready to enjoy!
Stores well in the fridge
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Also note: Don’t miss the recipe’s shorthand “code” for one 2 ½ can of sauerkraut. Back in the good ol’ days can sizes were often used to denote how much of an ingredient to use. A “2 ½ can” would translate into 3 ½ cups!