A different chow chow relish.
Previously, we talked about chow-chow and how interesting it was as a relish. Hopefully you gave it a shot (it is available on the condiment aisle of pretty much every grocery store if you are not up to making your own the first time around).
As odd as it sounds, it really is quite tasty in a tangy sort of way. This recipe is simply a variation on a theme, and quite good on its own merits (although, as a southern lady, I am required to question as to whether this is really a chow-chow or more along the lines of some sort of vegetable marmalade. It’s all technical details anyway, so in the end, why fuss over a name?).
4 cups chopped cabbage
3 cups chopped cauliflower
2 cups chopped onions
2 cups chopped green tomatoes
2 cups chopped green bell peppers
3 tablespoons salt
2 1/2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 teaspoon celery seeds
1 teaspoon mustard seeds
Combine cabbage, cauliflower, onions, green tomatoes and bell peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place.
Drain well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil.
Pack, boiling hot, into hot sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10 minutes in boiling water bath.
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