Ingredients:

  • 4 cups (950 ml) roughly chopped green tomatoes (about 1 ½ lbs / 680g)
  • 2 cups (470 ml) roughly chopped cabbage (about ½ small head / 225g)
  • 2 cups (470 ml) roughly chopped green bell peppers (about 2 medium / 250g)
  • 1 cup (240 ml) roughly chopped red bell peppers (about 1 large / 125g)
  • 1 cup (240 ml) roughly chopped white onion (about 1 medium / 150g)
  • 1/4 cup (55g) Kosher Salt (Diamond Crystal preferred)
  • 2 cups (470 ml) granulated sugar (400g)
  • 2 cups (470 ml) apple cider vinegar (5% acidity)
  • 1/4 cup (30g) ground mustard
  • 2 tablespoons (30 ml) mustard seeds
  • 1 tablespoon (15 ml) turmeric powder
  • 1 teaspoon (5 ml) celery seeds
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for heat)

Instructions:

  1. Combine all chopped vegetables and salt in a large bowl. Toss well, then cover with plastic wrap and weigh down with a plate. Let sit at room temperature for 2 hours to draw out excess moisture.
  2. After 2 hours, rinse the vegetables thoroughly in a colander under cold water to remove excess salt. Drain well, pressing out as much liquid as possible.
  3. In a heavy pot or Dutch oven, combine sugar, apple cider vinegar, ground mustard, mustard seeds, turmeric, celery seeds, and red pepper flakes (if using).
  4. Bring the brine to a boil over medium-high heat, stirring constantly until the sugar dissolves.
  5. Add the drained vegetables to the boiling brine.
  6. Reduce heat to low and simmer for 30 minutes, or until the vegetables are tender but still slightly crisp. Stir occasionally to prevent sticking.
  7. If canning, ladle the hot chow-chow into sterilized jars, leaving ½-inch headspace. Wipe the rims clean, place lids on, and secure with rings. Process in a boiling water bath canner for 10 minutes (adjusting for altitude).
  8. If storing in the refrigerator, allow the chow-chow to cool slightly before transferring to airtight containers.
  9. Refrigerate for at least 24 hours before serving to allow the flavors to meld.