Chowchow

Ingredients

• •1 head small green cabbage
• •1 large sweet onion
• •1 large green bell pepper
• •1 large red bell pepper
• •2 Tbsp pickling salt
• •1 Tbsp yellow mustard seeds
• •1½ cups apple cider vinegar
• •1½ cups distilled white vinegar
• •2 cups cane sugar
• •1 Tbsp yellow mustard
• •1 tsp ground turmeric
• •2 cloves garlic
• •finely chopped

Cooking Instructions

1. 1.

   Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.

   480 min

2. 2.

   Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.

   12 min

3. 3.

   Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).

   80 min

4. 4.

   Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about 1/2" space at the top of each jar. Cover and chill.

   15 min

5. 5.

   Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.