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Chow-Chow
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes 3 quarts
Ingredients
Ingredient Checklist
4 Kirby cucumbers, thinly sliced
1 red onion, peeled, thinly sliced
1 red bell pepper, thinly sliced into 1-inch-long pieces
1 small firm green cabbage (about 2 1/2 pounds), thinly sliced
1 small head cauliflower, cut into small florets
1/2 cup coarse salt
2 cups sugar
2 tablespoons pickling spices, tied in cheesecloth
1 teaspoon turmeric
1 tablespoon celery seed
2 cups cider vinegar
Gallery
Chow-Chow
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes 3 quarts
Gallery
Chow-Chow
Credit:
Dana Gallagher
Chow-Chow
Credit:
Dana Gallagher
Chow-Chow
Recipe Summary
Yield: Makes 3 quarts
Recipe Summary
Yield: Makes 3 quarts
Yield: Makes 3 quarts
Makes 3 quarts
Ingredients
Ingredients
- 4 Kirby cucumbers, thinly sliced
- 1 red onion, peeled, thinly sliced
- 1 red bell pepper, thinly sliced into 1-inch-long pieces
- 1 small firm green cabbage (about 2 1/2 pounds), thinly sliced
- 1 small head cauliflower, cut into small florets
- 1/2 cup coarse salt
- 2 cups sugar
- 2 tablespoons pickling spices, tied in cheesecloth
- 1 teaspoon turmeric
- 1 tablespoon celery seed
- 2 cups cider vinegar
Directions
Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to over vegetables, and set aside for 8 hours or overnight. Drain; rinse well underwater, and drain in a colander.
Whisk remaining ingredients in a large nonreactive stockpot until combined. Add 2 cups water; bring to a boil. Reduce heat; add vegetables. Cook until warmed through, about 15 minutes. Transfer to a nonreactive container; set aside until cool. Cover; refrigerate up to 3 weeks.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Chow-Chow
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Reviews:
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Most Helpful
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All Reviews for Chow-Chow
- of Reviews
Reviews:
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Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
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Newest
