Cauliflower Chow-Chow

Photo by Abraham Rowe

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3 pints

  • 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.
  • from Chef Josh Quick of Odette, Florence, Alabama

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