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CABBAGE - Tangy Chow Chow Pickles
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| CARLA HALL Tangy Chow Chow Pickles The Chew ingredients TANGY CHOW CHOW PICKLES | |
| 4 cups | cabbage, (finely chopped) |
| 3 cups | green tomatoes, (diced) |
| 2 1/2 cups | bell peppers, (preferably a mix of colors, diced) |
| 2 1/2 | white onions, (diced) |
| 1/2 cup | jalapeno chiles, (minced) |
| 1/3 cup | Kosher salt |
| 2 cups | apple cider vinegar |
| 1 cup | water |
| 1/2 cup | sugar |
| 2 tablespoons | yellow mustard seeds |
| 1 teaspoon | celery seeds |
| 1 1/2 teaspoon | ground turmeric |
step-by-step directions
In a large bowl, add the cabbage, tomatoes, peppers, onions, chiles, and toss to combine. Cover and refrigerate at least 4 hours and up to overnight. Drain in a colander, rinse, and drain again.
Meanwhile, in a medium saucepan, stir together the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric until the sugar dissolves. You can let the mixture sit as long as the vegetables do.
When the veg mix is ready, bring the vinegar to a boil. Add the vegetables, return to a boil, then reduce the heat to simmer for 5 minutes. You want to keep the crunch. Ladle the mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months. You can serve it after a day or two.
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