Homemade Chowchow

Chowchow is an American pickled relish made from a combination of vegetables. The recipes vary greatly; some varieties are sweeter than others. My version is spicer made with cauliflower, broccoli, carrots green beans and tomatoes. Quantities are for 1 medium jar, you can double them (or triple) if you want to do more!

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INGREDIENTS
1 tbsp peppercorn (black)
1 tsp coriander seeds
1/2 tbsp ground paprika
1 tbsp mustard seeds
1 garlic clove
1 bay leaf
2 tbsp apple cider vinegar
400g of vegetables (a mix of broccoli/cauliflower florets, small carrots sticks, green beans, chopped sundried tomatoes, chopped red pepper)
Brine:
450 ml water + 2 tbsp sea salt

Bring the water, vinegar and salt to boil over high heat. Boil until the salt is dissolved and keep warm until ready to pour.
Toast the dry spices on a pan over medium heat for (+/) 60 seconds.
Pack all the vegetables into a sterilized jar. Add the bay leaf, garlic and toasted spices. Pour in the hot brine to fill the jar, leaving more or less 1.5 cm of space at the top.
Place the lid, give a good shake and allow to cool. It should seal by itself. Place in a cool dark place for 1 week before eating!
After opening you can store it in the fridge.

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6 thoughts on “Homemade Chowchow

  1. How colorful, Lauzan! Chowchow is a popular lunch item here as a side, similar to pickles. I like your version! I prefer spicy ones instead of sweet. Such great items you put in here. 🙂

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