Tuesday, June 20, 2017

Chow Chow

This Pennsylvania Dutch recipe adds extra flavor and color to a variety of meals.  It is much healthier when stevia is used in place of sugar, called for in most recipes.  Cancer feeds on sugar, so that's a good reason to go easy or eliminate sugar from your diet.  Most recipes can be revised to be a healthier choice by substituting NuStevia.

5 cups coarsely chopped green tomatoes
5 cups coarsely chopped green cabbage
1 1/2 cups finely chopped sweet onion
2 cups coarsely chopped red bell pepper
1/3 cup kosher salt or pickling salt
2 1/2 cups apple cider vinegar
Just enough NuStevia to sweeten
1 Tbs. yellow mustard seeds
2 cloves garlic, finely minced
1 tsp. celery seed
1/2 tsp. red pepper flakes, or to taste, optional

Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight. Drain the vegetables and rinse thoroughly. In a large stockpot bring the vinegar, sweetener, seeds, and spices to a boil. Reduce heat to medium-low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 more minutes. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.

Using a clean dampened cloth, carefully wipe the rims of the jars. Place the lids on the jars then screw on the rings tightly. Arrange the filled jars in a boiling water bath and add more water as needed, so it covers the top of the jars by one inch, and bring water to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.  Tighten lids again.  When cooled completely, wash jars and store in the pantry.