Chow chow

Everybody that knows me well knows that i like to eat cultured veggies. Well, my husband is not a big fan of them. Every time I open up the jar to add it to my meal his nose gets out of joint from the pungent smell. He really surprised a while ago when he said he likes chow chow, which is basically veggies chopped up and pickled. So, in order to make him happy, I tried my first batch today.  Below is a recipe that I used but added more spices and cauliflower, just because i had it to use.

  Ingredients

Made 2 quarts

• 4 medium green tomatillas
•  1/2 head of good size cabbage
• 1  sweet onion chopped fine.
• 1/4 head of cauliflower chopped up into small chunks
• 1  red  bell peppers chopped coarse 
• 3 tablespoons kosher salt
• 2 cups cider vinegar
• 1/2 cup light white  sugar, 
• 1 tablespoon  mustard seeds
• 1/4 tsp tumeric
• 1/4 tsp ground cloves
• 1/4 tsp cardaman
• 1/4 tsp allspice
• 3 cloves garlic, finely minced
• 1/2 teaspoon celery seed

 Instructions

1. Mix all vegetables and salt together.  Cover loosely and let sit in warm spot in your house for  6 hours. 
2. Boil water in a  large pot which will cover the jars by at least 1 inch.
3. Bring to boil water in small saucepan for sterilizing lids and canning rings.
4.  Heat jar seals and sterilize jars (in boiling water for 10 minutes).
5. Drain vegetables.
6. Rinse vegetables very well.
7. Add vinegar, brown sugar, seeds and spices to a boil – stir until the sugar is disolved.
8. Add vegetables to brine, simmer for 10 minutes.
9. Add veggies to jars, then add liquid while leaving 1/4 inch headspace.  
10. Wipe rims, apply seals and rings and place in waterbath and process (boil) for 10 minutes.
11. Remove from waterbath, allow to cool for 24 hours and check lids for proper seal.