• Cuisine: American
• Course: Condiment

Ingredients:

• 2 small heads cabbage, cored and cut into chunks (about 1 1/4 pounds)
• 4 medium cucumbers, peeled, seeded and cut into 1-inch pieces
• 2 medium red bell peppers, stemmed, seeded and cut into chunks
• 2 medium orange bell peppers, stemmed, seeded and cut into chunks
• 1 1/2 pounds tomatillos, husked, hulled and cut into chunks
• 1 1/2 pounds medium tomatoes, cored and cut into chunks
• 1 cup jarred roasted red peppers, drained
• 2 Thai chili peppers, stemmed, seeded and finely chopped

• 4 cups salt
• 5 gallons water

• 5 cups white vinegar
• 3 cups sugar
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

• 1 tablespoon hot pepper sauce, such as Tabasco
• 7 bay leaves (optional)

Directions:

For the vegetables: Working in small, separate batches, pulse the vegetables in a food processor quickly several times just until they are finely chopped but not mushy. Transfer to a bowl as you go.

For the brine: Dissolve the salt in the water in a very large nonreactive container, such as a Lexan container or a clean bucket. Add the chopped vegetables to the brine. Cover and refrigerate overnight.

To prepare for canning: Wash 7 pint jars, their new lids and bands in hot soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.

Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.

Drain the vegetables, discarding the brine, and place them in a large, nonreactive pot. Add the vinegar, sugar, spices and hot sauce, and bring to a boil over medium-high heat. Cook, uncovered, for 1 hour. Fill the sterilized, still hot, pint-size jars with the chow-chow. Use a fork to guide a bay leaf down the inside of each jar, if using.

Use a nonreactive spatula or chopsticks to remove any air bubbles. Wipe the rims and necks of the jars with a clean damp cloth. Center a heated lid on each of the jars. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils vigorously. Set the timer for 15 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.

When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.

When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.

Recipe Source:

Adapted from a recipe from Thom Head.

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