Chow Chow Recipe

Take your bountiful garden harvest and make this tangy Chow Chow Recipe.


| July 2012


This Chow Chow Recipe captures all the flavors of your summer and fall vegetables in one delicious pickled relish. The following recipe is excerpted from Jams and Preserves (Thunder Bay Press, 2011), a cookbook that lets you defy the seasons and preserve the flavors of fruit and vegetables for months with jams, jellies, preserves and more. 

Chow chow recipe

Ingredients
1 1/2-pound cauliflower, cut into small florets
1 small cucumber, peeled, seeded and cut into 3/4-inch cubes
3 cups sliced green beans
1 medium red and 1 medium green bell pepper, cut into cubes
4 cups cider vinegar
1 cup firmly packed light brown sugar
2 tablespoons mustard powder
2 tablespoons yellow mustard seeds
2 teaspoons ground turmeric
pinch cayenne pepper
1/2 cup all-purpose flour
14-oz can red kidney beans, rinsed and drained
1 1/2 cups canned corn kernels, drained

Blanch the cauliflower florets, cucumber, beans, and peppers separately in boiling water. Drain and cool quickly under cold running water. Set aside.

Reserve 1 cup of the vinegar. Combine the remaining vinegar with the sugar, mustard powder, mustard seeds, turmeric, and cayenne pepper in a large pan. Stir over low heat to dissolve the sugar.

Whisk the reserved vinegar and the flour together in a bowl. Add to the pan and whisk over medium heat for 5 minutes, or until the mixture boils and thickens. Add the blanched vegetables, kidney beans, and corn kernels. Mix thoroughly, bring to a boil, and cook, stirring often, for another 5 minutes.

Spoon immediately into clean, warm jars and seal. Turn upside down for 2 minutes, then invert and let cool. Label and date. Leave for 1 month before opening to allow the flavors to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to 6 weeks.





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