Wow-wow Chow-chow

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 1/4 lbs cabbage, cored & cut into chunks (early pointy head good)
• 4 cucumbers, peeled, seeded and cut into 1-inch pieces (medium)
• 2 red bell peppers, stemmed, seeded and cut into chunks
• 2 orange bell peppers, stemmed, seeded and cut into chunks
• 1 1/2 lbs tomatillos, husked, hulled and cut into chunks
• 1 1/2 lbs tomatoes, cored and cut into chunks
• 1 cup red pepper, roasted & drained
• 2 thai chiles, stemmed, seeded and finely chopped
• 4 cups salt
• 5 gallons water
• 5 cups vinegar
• 3 cups sugar
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon allspice, ground
• 1 tablespoon hot pepper sauce, such as tabasco
• 7 bay leaves

Recipe

• 1 for the vegetables: working in small, separate batches, pulse the vegetables in a food processor quickly several times just until they are chopped but not mushy. transfer to a bowl as you go.
• 2 for the brine: dissolve the salt in the water in a very large nonreactive container, such as a lexan container or a clean bucket. add the chopped vegetables to the brine. cover and refrigerate overnight.
• 3 to prepare for canning: wash 7 pint jars, their new lids and bands in hot soapy water (180 degrees); rinse well. dry the bands; set aside. sterilize the jars by boiling for 10 minutes. heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. do not boil the lids.
• 4 fill the canner halfway with water. preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.
• 5 drain the vegetables, discarding the brine, and place them in a large, nonreactive pot. add the vinegar, sugar, spices and hot sauce, and bring to a boil over medium-high heat. cook, uncovered, for 1 hour. fill the sterilized, still hot, pint-size jars with the chow-chow. use a fork to guide a bay leaf down the inside of each jar, if using.
• 6 use a nonreactive spatula or chopsticks to remove any air bubbles. wipe the rims and necks of the jars with a clean damp cloth. center a heated lid on each of the jars. screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. increase the heat to high until the water boils. set the timer for 15 minutes. add hot water as needed to keep the water level at least 1 inch above the jars. adjust the heat as needed to maintain a gentle boil.
• 7 when the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. let the jars cool on the towel for 12 to 24 hours.
• 8 when the jars are cool, test for a good seal by pressing the center of each lid. if the lid does not flex up and down, it is sealed. label and store the jars in a cool, dark place. refrigerate after opening.