Chow Chow Recipe

Ingredients

3 cups thinly sliced green cabbage

3 cups thinly sliced red cabbage

2 cups bite-size pieces of cauliflower

1 cup thinly sliced carrots

1/4 cup thinly sliced yellow onion

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced green bell pepper

3 tablespoons kosher salt

1 cup sugar

1 pint cider vinegar

2 teaspoons celery seed

2 teaspoons dry mustard

3/4 teaspoon mustard seed

3/4 teaspoon turmeric

1/2 teaspoon freshly grated ginger

Preparation

Combine the vegetables in a large bowl; sprinkle with 1 tablespoon of salt and mix well. Cover with plastic wrap and refrigerate about 4 hours.

Remove from the refrigerator and transfer the mixture to a colander in the sink. Rinse and drain vegetables twice. Place drained vegetables on a sheet pan lined with several layers of paper towels; blot dry with more paper towels.

Pack the vegetables into 2 clean, quart-size Mason jars or similar heat-proof glass containers.

Combine the sugar, vinegar, remaining 2 tablespoons salt and the spices in a non-reactive (non-aluminum) pot; bring to a boil, remove from heat and immediately pour into the jars, making sure vegetables are fully covered.

Let the jars cool slightly; cover and refrigerate overnight before serving.

Ingredients#

Preparation#

Ingredients

Preparation