Chow Chow

By á-47

Makes 8 pints

Ingredients

• 6 cups chopped green cabbage
• 4 1/2 cups small cauliflower florets
• 4 cups chopped red bell pepper
• 3 1/2 cups coarsely chopped green tomatoes
• 3 cups sliced sweet onion
• 3/4 cup chopped poblano pepper
• 5 tbsp. canning and pickling salt
• 5 cups apple cider vinegar
• 1 cup water
• 1 cup firmly packed light brown sugar
• 3 Tbsp. mustard seed
• 2 Tbsp. celery seed
• 1 tea. ground tumeric
• 1 tea. grated fresh ginger
• 1/2 tea. ground coriander

Preparation

Step 1

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.

In a large nonreactive dutch oven, combine vinegar, 1 cup water, sugar, mustard seed, celery seed, tumeric, ginger, and coriander; bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer for 5 minutes.

Stir vegetables into vinegar mixture. return mixture to a boil over medium-high heat, reduce heat to medium, and simmer for 10 minutes.

Pack vegetables into sterilized jars, and cover with vinegar mixture, leaving a 1/2" head space.

Process in boiling water bath for 10 minutes.