How To Make Chow Chow.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños offer heat with fewer calories, while banana peppers are milder and more affordable.

cabbage

🥗Healthier: kale

💰Cheaper: green leafy vegetables

Kale adds nutrients while leafy greens can be more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is healthier; white vinegar is a cost-effective alternative.

Dice the zucchini, onion, peppers, cauliflower, green beans, red bell pepper, green bell pepper, and carrots into uniform sizes.

In a plastic bowl, combine all diced vegetables.

Add 1 tablespoon to 1 and 1/2 tablespoons of salt to the vegetables for brining.

Cover the vegetables with water and stir to dissolve the salt.

Cover the bowl with plastic wrap and let it soak overnight.

In a deep saucepan, heat 3 and 1/2 cups of vinegar over medium heat.

Add 5 tablespoons of granulated sugar to the vinegar and whisk until dissolved.

Add 2 tablespoons of prepared mustard, 2 tablespoons of corn starch, 12 to 15 cloves, and 2 tablespoons of freshly grated ginger to the vinegar mixture and stir.

Bring the mixture to a gentle simmer and let it simmer for about 10 minutes until it thickens slightly.

Strain the mixture to remove cloves and lumps, returning the liquid to the pot.

Drain the brined vegetables to remove excess liquid and add them to the pot with the strained liquid.

Bring the combined mixture to a boil, then reduce heat to simmer until the vegetables are tender and the mixture thickens.

Taste for salt and adjust if necessary, noting that it should have a tart and slightly sweet flavor.

Once thickened, sterilize glass bottles and fill them with the hot chow chow, sealing them for storage.

Cooking Techniques

Equipment Needed

Spice Level: