Tangy and Spicy No-Onion Chow Chow
This flavorful chow chow recipe brings together a tangy and spicy medley of vegetables without the use of onions. Enjoy this zesty relish that pairs perfectly with sandwiches, grilled meats, or as a condiment for your favorite dishes.
ingredients
- 4 large green tomatoes
- 2 red bell peppers
- 2 green bell peppers
- 2 carrots
- 1 cup cauliflower florets
- 2 jalapeno peppers
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 ½ cups sugar
- 2 tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 1 tablespoon mustard powder
- 1 tablespoon celery seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
steps
- 1.
Chop the green tomatoes, red and green bell peppers, carrots, jalapenos, and cauliflower into small, uniform-sized pieces.
- 2.
In a large pot, combine the chopped vegetables, apple cider vinegar, white vinegar, sugar, mustard seeds, turmeric powder, mustard powder, celery seeds, red pepper flakes, and salt.
- 3.
Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 45 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
- 4.
Once done, ladle the chow chow into sterilized jars, leaving about ½-inch headspace. Seal with lids tightly.
- 5.
Allow the chow chow to cool at room temperature before refrigerating. It will continue to develop its flavors over time. It can be kept refrigerated for up to two weeks.
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