chow on chow-chow

Have you heard of chow-chow? If you're on a pickle kick even remotely as extreme as the one I'm currently experiencing, you need to familiarize yourself with it.


Apparently, chow-chow is a unique type of relish well-suited for topping a bowl of pinto beans, hot dogs, and a variety of other foods. More importantly, it has a great name. If you like pickled shtuff, you should give her a go.


Chow-Chow
2 quarts shredded cabbage, about one medium head
1/2 cup sweet onions, chopped fine
1/2 cup chopped green or red bell peppers
2 tablespoons salt

Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in the refrigerator. Drain well.
Combine the following ingredients and simmer 10 minutes (using a pot large enough to put the vegetable mix in later):

2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed

Add vegetables to brine mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only an 1/8-inch headspace. Place canning lids and rings on jars and tighten. Turn the jars upside down so that all the heat is on the seals and let cool completely.