Sweet Chow Chow (American South)

In the southern US, and particularly in the mountains where they grow huge heads of crisp cabbage, chow-chow is a favourite relish to be eaten with a bowl of pinto beans. It's also great on hot dogs. There are many variations to the recipe, but the one below is tried and true.

2 quarts shredded cabbage (about 1 medium head).
½ cup sweet onions, finely chopped
½ cup green or red bell peppers, chopped
2 Tbsp. sea salt

Combine chopped vegetables and sprinkle with salt. Let stand 4-6 hours in the refrigerator. Drain well.

Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.

2 cups vinegar
1½ cups sugar
2 tsp. dry mustard
1 tsp. turmeric
½ tsp. ground ginger
2 tsp. celery seeds
2 tsp. mustard seed

Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8" head space.

Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.

This recipe doesn't have to sit before it's ready to eat. After it cools, you can start tasting it. You won't be able to tell where the cabbage starts and the onions end. The flavors blend together perfectly.