Chowchow

by | Jun 18, 2014 | Side Dishes | 0 comments

There are many different versions of chowchow, or picadilly. This one contains cauliflower, cabbage, cucumber, red pepper, and onion in vinegar and spices. This keeps for about a month in the refrigerator. Serve with any barbecued item.

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Chowchow
Ingredients
  • 4 cups 1-inch size fresh cauliflower flowerets
  • 2 cups coarsely chopped green cabbage
  • 1 small-medium cucumber cut into 1/4 inch pieces
  • 1 small red bell pepper coarsely chopped
  • 1 onion coarsely chopped
  • 1/3 cup all-purpose flour
  • 1 tablespoon dry mustard
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 1 1/2 cups sugar
  • 2 cups white vinegar
Instructions
  1. Bring a large pot of salted water to boil. You'll use this to blanch all the veggies in.
  2. Blanch the cauliflower first - cook for 1 minute, then use a skimmer to remove it all and place it in a large mixing bowl. Then blanch the cabbage and cucumber for 30 seconds, then remove them with the skimmer to the mixing bowl. Lastly, blanch the pepper and onion for 5 seconds, then remove them to the mixing bowl. Toss all the veggies together.
  3. Mix the flour, mustard, salt, turmeric, sugar, and 1 cup of the vinegar in a saucepan, and bring to a boil. Reduce heat, and then simmer for 3 minutes. Add in remaining vinegar and cook for 10 minutes or until thickened.
  4. Spoon the veggies into 4 1-pint jars, and pour the hot vinegar mixture over the top. Let cool, then store covered in refrigerator for up to a month.