Chow-Chow

16 ingredients
1 steps

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
  • Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/05/25/FDI31OMH6D.DTL&ao=3#ixzz1wDJaDDTF

Directions

  1. 1
    {"0":"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.","2":"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.","4":"Pack the vegetables into 2 clean, quart-size Mason jars or similar heat-proof glass containers.","6":"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.","8":"Let the jars cool slightly; cover and refrigerate overnight before serving.","12":"Read more: http:\/\/www.sfgate.com\/cgi-bin\/article.cgi?f=\/c\/a\/2012\/05\/25\/FDI31OMH6D.DTL&ao=3#ixzz1wDJdqNI5"}

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