Cauliflower Chowchow Recipes

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CAULIFLOWER CHOWCHOW



Cauliflower ChowChow image

Provided by The Bon Appétit Test Kitchen

Time 30m

Yield Makes 1 quart

Number Of Ingredients 8

4 cups 1/2" cauliflower florets (cut from 1 large head)
Kosher salt
1 cup apple cider vinegar
2/3 cup finely chopped onion
5 1/2 tablespoons sugar
4 teaspoons yellow mustard seeds
1 1/4 teaspoons (generous) dry mustard
1 1/4 teaspoons (generous) celery seeds

Steps:

  • Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain cauliflower. Transfer to a rimmed baking sheet and set aside.
  • Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
  • Add cauliflower to saucepan; bring to a boil. Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes. Transfer mixture and pickling juices to a 1-quart jar. Let cool slightly, cover, and chill. Serve within 1 month.

CHOWCHOW



Chowchow image

Provided by Molly O'Neill

Categories     condiments

Time 45m

Yield 8 pint jars

Number Of Ingredients 15

4 cups string beans, trimmed and cut into 1-inch lengths
1/2 head cauliflower, broken into small flowerets
1 1/2 cups fresh corn kernels
1 1/2 cups fresh or frozen lima beans
6 cups cider vinegar
1 cup sugar
1/3 cup kosher salt
5 tablespoons dry mustard
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 1/2 teaspoons turmeric
4 cups green tomatoes, cut into 1-inch chunks
2 green bell peppers, stemmed, seeded and cut into 1/2-inch dice
1 red bell pepper, stemmed, seeded and cut into 1/2-inch dice
2 red onions, peeled and cut into 1/2-inch dice

Steps:

  • Bring a large kettle 1/4 full of salted water to a boil. Add the string beans, cauliflower, corn and fresh limas (if using frozen limas, do not add yet) and cook until just tender, about 5 minutes. Drain and plunge the vegetables into cold water to stop the cooking. When cool, drain again and set aside.
  • Return kettle to the stove and add the vinegar, sugar, salt, dry mustard, celery seeds, mustard seeds and turmeric. Bring just to a boil. Add the tomatoes, red and green bell peppers and onions. (If you are using frozen limas, add them now.) Simmer for 10 minutes. Add the cooled vegetables to the pot and cook another 10 minutes.
  • Have ready 8 hot, sterilized pint (2-cup) canning jars and lids. (See pickled peppers for sterilizing instructions.) Pour chowchow into the jars, leaving about 1/4inch of space below the lip. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
  • Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
  • Using tongs, remove jars from kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1197 milligrams, Sugar 36 grams, TransFat 0 grams

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