EN
24
Recipe
Yields 3 cups
¼ kale, chopped
1 red pepper, diced
1 small yellow onion, diced
1 cucumber, diced
2 tbsp kosher salt
2 tbsp dry mustard
2 tsp turmeric
1 ½ cups granulated sugar
3 cups white vinegar
1. Fill the water reservoir with water.
2. Put all the vegetables in the steam bowl.
3. Cover the steamer and set the time to 5 minutes.
4. Remove vegetables immediately after they are cooked and set aside.
5. Mix all the ingredients for the brine in a soup pot over medium heat.
6. Stir continuously until the mixture comes to a boil and thickens.
7.
8. Divide the vegetables equally between the canning jars.
9. Pour the brine over the vegetables in the cans, cover and let it cool down.
10. Store the jars in a cool place before serving.
11. The chow chow will keep well in the refrigerator for up to 2 months.
