Tangy Chow Chow (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large green bell pepper, diced and seeds removed
02 -
1 jumbo Vidalia onion, chopped into small cubes
03 -
1 large red bell pepper, diced and seeds removed
04 -
10 cups of green cabbage, sliced into small pieces
05 -
2 cloves of garlic, finely grated
06 -
2 big green tomatoes, diced after removing the seeds
→ Pickling Liquid
07 -
3 cups of white sugar
08 -
1 1/2 tablespoons of salt for pickling
09 -
1 1/2 cups of vinegar (white and distilled)
10 -
1 1/2 cups of apple cider vinegar
→ Spices & Seasonings
11 -
1 tablespoon of ready-to-use yellow mustard
12 -
1 teaspoon each of turmeric and allspice
13 -
1 tablespoon of mustard seeds
14 -
1/2 teaspoon of ground ginger powder
15 -
2 teaspoons of celery seeds
16 -
2 teaspoons of red pepper flakes (add less or more to taste)
# Instructions:
01 -
Mix the prepped cabbage, tomatoes, onions, and bell peppers in a large bowl that doesn’t react with acids. Sprinkle the salt over the veggies and stir everything around well. Cover it up and leave in the fridge overnight or for about 8 hours to let the extra moisture come out.
02 -
Pour off all the water that came out of the veggies during marination. This makes sure your chow chow doesn’t turn out watery and improves the taste.
03 -
Grab a big pot that doesn’t react to acids. Heat it up on medium-high and toss in the mustard seeds with celery seeds. Stir constantly for a minute until the smell becomes rich and cozy, but don’t let them burn!
04 -
Carefully add the vinegars, sugar, mustard, turmeric, red chili flakes, ginger, and allspice to the warmed spices. Crank the heat to bring it to a boil, then turn it down to low and simmer for 10 minutes to blend those flavors together.
05 -
Toss the drained veggies and garlic into your simmering pot of flavorful liquid. Stir to make sure everything gets coated. Turn up the heat to a boil for 5 minutes, then lower it and let it cook on medium-low for about 20-25 minutes until it’s slightly thick but the cabbage stays a little crunchy.
06 -
Turn off the heat and let everything cool down uncovered till it hits room temperature. Grab sterilized jars and fill them with the mixture using a slotted spoon, topping off with the extra liquid until all jars are full.
07 -
Close the jars tightly and stash them in your fridge. They’ll stay fresh for up to a month, but if you want them to last longer, follow proper canning steps (check notes for tips).
# Notes:
01 -
Canning tip: When using pint jars, leave 1/2-inch of space at the top and process in a water bath for 15-20 minutes.
02 -
The flavor gets even better after a couple of days in the fridge as the ingredients really come together.
03 -
Chow chow pairs amazingly with greens, beans, hotdogs, burgers, or even as a spread for cornbread.