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Cauliflower Chow-Chow


2 heads cauliflower, cut into small florets (discard stalk parts of cauliflower)

6 ribs celery, cut diagonally

2 shallots, thinly sliced

2 carrots, julienned

1 large red bell pepper, finely diced

3 tablespoons kosher salt, divided

16 ounces cider vinegar

16 ounces water

1 tablespoon mustard powder

1 teaspoon turmeric

½ cup brown sugar

½ teaspoon cloves

6 bay leaves

2 tablespoons fresh ginger, grated

2 teaspoons allspice

¼ teaspoon crushed red pepper


  1. Combine vegetables and 2 tablespoons of salt in a large mixing bowl and mix well.
  2. Transfer into a colander and place over bowl to drain for at least 8 hours or overnight.
  3. Sanitize jars.
  4. Bring remaining ingredients to a simmer (including remaining salt), then cook for 5 minutes.
  5. While vinegar solution cools slightly, fill jars with vegetable mixture.
  6. Pour vinegar solution over vegetables, cover with lids, and refrigerate. The chow-chow will be ready to eat in 3 days and keeps refrigerated for 2–3 months.
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