Chow Chow Recipe

Chow Chow
Recipe by: Sandra Lee
Ingredients: Makes 8
6 cups chopped green cabbage
4 ½ cups small cauliflower florets
4 cups chopped red bell pepper
3 ½ cups coarsely chopped green tomatoes
3 cups sliced sweet onion
¾ cup chopped polano pepper
5 cups apple cider vinegar
1 cup water
1 cup firmly packaed light brown sugar
3 tablespoons mustard seed
2 tablespoons celery seed
1 teaspoon ground tumeric
1 teaspoon grated fresh ginger
½ teaspoon ground coriader

Procedures:

• In a large bowl, add cabbage, cauliflower, red bell pepper, green tomatoes, onion, poblano pepper, and salt, tossing to combine. Let stand at room temperature for 4 hours. Drain, rinse, and drain vegetables again.
• Prepared 8 pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water bath canner. In a large nonreactive(enameled or stainless steel) dutch oven, combine vinegar, 1 cup water, sugar, mustard seed, celery seed, tumeric, ginger, and coriader; bring to a bil over high heat, stirring occasionally. Reduce heat to medium and simmer for 5 minutes.
• Sitr vegetables into vinegar mixture. Return mixture to a bil over medium high heat. Reduce heat to medium, and simmer for 10 minutes.
• Pack vegetables into hot sterilized jars, and cover with vinegar mixture, leaving ½ inch headspace. Remove any air bubbles, adjust headspace if necessary, and wipe jar rims. Immediately cover with lids, and screw on bands to fingertip tightness. Process in boiling water bath canner according tomanufacturer’s instruction for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jar on a clean towel on a counter to cool for 24 hours, and check seals. Let stand in a cool dark place for 2 to 3 weeks before opening.