Wow-Wow Chow-Chow Recipe

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Ingredients:

Serving

1 1/4 lbs cabbage, cored & cut into chunks (early pointy head good)
4 cucumbers, peeled, seeded and cut into 1-inch pieces (medium)
2 red bell peppers, stemmed, seeded and cut into chunks
2 orange bell peppers, stemmed, seeded and cut into chunks
1 1/2 lbs tomatillos, husked, hulled and cut into chunks
1 1/2 lbs tomatoes, cored and cut into chunks
1 cup red pepper , roasted & drained
2 thai chiles, stemmed, seeded and finely chopped
4 cups salt
5 gallons water
5 cups white vinegar
3 cups sugar
1/2 tsp turmeric
1 tsp cumin seed
1/2 tsp cinnamon, ground
1/2 tsp allspice, ground
1 tbsp hot pepper sauce , such as tabasco
7 bay leaves

Directions:

For the vegetables: Working in small, separate batches, pulse the vegetables in a food processor quickly several times just until they are chopped but not mushy. Transfer to a bowl as you go.
For the brine: Dissolve the salt in the water in a very large nonreactive container, such as a Lexan container or a clean bucket. Add the chopped vegetables to the brine. Cover and refrigerate overnight.
To prepare for canning: Wash 7 pint jars, their new lids and bands in hot soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.
Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.
Drain the vegetables, discarding the brine, and place them in a large, nonreactive pot. Add the vinegar, sugar, spices and hot sauce, and bring to a boil over medium-high heat. Cook, uncovered, for 1 hour. Fill the sterilized, still hot, pint-size jars with the chow-chow. Use a fork to guide a bay leaf down the inside of each jar, if using.
Use a nonreactive spatula or chopsticks to remove any air bubbles. Wipe the rims and necks of the jars with a clean damp cloth. Center a heated lid on each of the jars. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils. Set the timer for 15 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.
When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.
When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.84 Kcal (313 kJ)
Calories from fat	2.27 Kcal
		% Daily Value*
Total Fat	0.25g	0%
Sodium	15121.42mg	630%
Potassium	182.61mg	4%
Total Carbs	16.38g	5%
Sugars	14.48g	58%
Dietary Fiber	1.57g	6%
Protein	0.79g	2%
Vitamin C	27.7mg	46%
Vitamin A	0.2mg	7%
Iron	3.7mg	20%
Calcium	89.7mg	9%

Amount Per 100 g
Calories	9.26 Kcal (39 kJ)
Calories from fat	0.28 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	1871.7mg	630%
Potassium	22.6mg	4%
Total Carbs	2.03g	5%
Sugars	1.79g	58%
Dietary Fiber	0.19g	6%
Protein	0.1g	2%
Vitamin C	3.4mg	46%
Iron	0.5mg	20%
Calcium	11.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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