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Chow
Chow Relish
- Makes about 3 cups, or 12 1/4-cup servings
2 cups distilled vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. yellow mustard seed
1/2 tsp. celery seed
1/2 tsp. ground ginger
1/2 tsp. red pepper flakes
1/2 tsp. ground turmeric
1 large green bell pepper, finely chopped
1 large carrot, finely chopped
1 medium red onion, finely chopped
1/2 medium cabbage, coarsely shredded
Combine the vinegar, sugar, salt, mustard seed, celery seed, ginger, pepper flakes and turmeric in a large stainless steel, enameled or other non-reactive sauce pan. Bring to a boil, cover and let steep for 10 minutes.
Return the pot to the heat and bring the liquid to a boil. Mix in the green pepper, carrot, onion and cabbage. Simmer 10 minutes, stirring occasionally. Spoon the hot vegetables and liquid into two or more clean glass jars (large enough to hold 3 cups), filling them completely. Seal each jar tightly and let stand at room temperature until completely cool. Refrigerate the Chow Chow for 3 days before using. It will keep at least 3 weeks if stored in the refrigerator.