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1 head cabbage (~2 lb), finely chopped

1 c bell peppers, diced (any color you prefer)

1 c onions, finely chopped

2 c white vinegar

1 c white sugar

¼ c salt, plus more

1 Tbsp mustard seeds

1 Tbsp celery seeds

1 Tbsp turmeric

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Prepare the Components:

1. Prepare the Vegetables: Combine cabbage, bell peppers, and onions in one or more large colanders/strainers. Generously salt, mix, and allow to sit for 10 minutes.

2. After 10 minutes, rinse vegetables.

3. Make the Pickling Mixture: In a large pot, combine the white vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.

Instructions for Shelf-Stable Storage:

Instructions for Immediate Use:

1. Combine and Cook: Add the chopped vegetables to the pot with the pickling mixture. Stir well to combine. Bring the mixture back to a boil and then reduce the heat to simmer. Cook for 5-10 minutes, or until the vegetables are tender but still crisp.

2. Jar the Chow Chow: If you plan to store the chow chow long-term, sterilize canning jars and lids. Carefully ladle the hot chow chow into the jars, leaving about ½ inch of headspace. Seal with the lids and process in a boiling water bath for 10 minutes. If consuming fresh, allow the chow chow to cool before transferring to airtight containers and storing in the refrigerator.

3. Serve and Enjoy: Chow chow is best enjoyed after sitting for a few days to allow the flavors to meld. Serve it as a relish on sandwiches, hot dogs, or with beans and greens.