Southwest Chow-Chow

May 11, 2016

Southwest Chow-Chow
Print Recipe
Southwest Chow-Chow
Print Recipe
  1. Mason jars with two-piece lid closure
  2. Jar lifter
  3. Tall stockpot with a lid and silicone trivet for processing
  4. Wooden chopstick
  5. Wide-mouth canning funnel
  6. Stainless saucepan
  7. Clean kitchen towel
  8. Paper towels
  9. Medium nonreactive bowl
  10. Large nonreactive bowl
  11. Spatula
  12. Heavy-bottom preserving pot
  13. Ladle
  1. In a large bowl, use a wooden spoon to stir together the chopped cabbage, cauliflower, tomatillos, onions, poblano peppers, and sea salt. Let the mixture sit for 4 hours, as the salt draws moisture out of the vegetables.
  2. After 4 hours, take the chopped vegetables a handful at a time and squeeze them to extract as much liquid as possible. Do not rinse. Reserve the squeezed veggies in a medium nonreactive bowl.
  3. Combine the vinegar, sugar, mustard seed, ground mustard, and turmeric in the stainless saucepan and bring to a boil over high heat. Stir to dissolve the sugar and salt. Once the sugar and salt dissolve, add the vegetables and return to a boil. Reduce heat. Simmer for 10 minutes.
  4. Remove from the heat and use a slotted spoon to transfer the relish to the prepared jars. Pour the brine (the remaining liquid) over the relish to cover, leaving ½ -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they’re fingertip tight.
  5. Process in a water-bath canner for 10 minutes, adjusting for altitude if needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.
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