How to make it

  • Combine the cabbage, red bell pepper, cucumbers, onion and salt in a large colander, and place the colander in the sink (Nana used a wooden peck basket). Put a plate to fit inside the colander on top of the vegetables and weigh down with a few large, heavy cans of food.
  • Let drain for an hour.
  • Bring the vinegar, brown sugar, mustard, celery seed, hot red pepper and turmeric to a boil in a large pot over high heat, stirring to dissolve the sugar. Add the vegetable mixture and return to a boil.
  • Reduce the heat to medium and simmer until the cabbage is crisp-tender, about 5 minutes.
  • Transfer the chowchow to a 1-quart canning jar or medium bowl and cool to room temperature.
  • Cover and refrigerate overnight. (The chowchow can be made up to 3 weeks ahead, covered, and refrigerated.) Remove from the refrigerator 1 hour before serving.

Reviews & Comments 3

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    " It was excellent "
    jimrug1 ate it and said...
    Yeah baby.. Great on Brats
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    " It was excellent "
    rosemaryblue ate it and said...
    I do love chow-chow, and I especially love your recipe because it makes a smaller amount and can be put into the refrigerator immediately! Thank you very much for sharing. :)
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    " It was excellent "
    greekgirrrl ate it and said...
    This would be great on sausage burgers!!!
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