Name: Chowchow
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 3 quarts
Ingredients: 12 cups diced bell peppers, mixed colors; 8 cups diced cabbage; 8 cups diced yellow onions; 6 cups diced green tomatoes; 1 jalapeno, cut into small dice; 1/4 cup kosher salt; 1 tablespoon mustard seeds; 2 teaspoons celery seeds; 3 cups sugar; 2 cups apple cider vinegar; 2 teaspoons crushed red pepper; 2 teaspoons mustard powder; 2 teaspoons ground turmeric; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; Serving suggestions: beans and cornbread, pulled pork or hot dogs

Directions

Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Table, Louisville, KY

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