Chow chow pickled vegetables recipe
A kinda relish, kinda pickle. One thing it is, though, is addictive. It has endless uses and tastes great whether served with oysters, as a side for roast chicken or on a cheese sandwich. There really are no rules, just go for it. Set some time aside to make this – it’s not a quick one, more a once-a-year thing, and it makes a lot, though it will keep forever in sterilised sealed jars. And don’t feel tied to the vegetables listed below either – feel free to use whatever you like or have access to.
Prep time: 30 minutes, plus overnight chilling | Cooking time: 5 minutes
MAKES
About 7kg
INGREDIENTS
1kg firm green tomatoes
1kg green beans
500g savoy cabbage
1kg cauliflower florets
1kg carrots
1kg celery
1kg peppers (a mix of red and green)
1kg white onions
200g rock salt
2 litres warm water
For the pickling liquid
1.5kg sugar
1.5 litres apple-cider vinegar
900ml water
1 tbsp coriander seeds
1 tbsp whole allspice berries
1 tbsp black peppercorns
1 tbsp dill seeds
1 tbsp whole cloves
8 dried bay leaves
2 tbsp yellow mustard seeds
1 tbsp celery seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
METHOD
Cut the vegetables into roughly similar-sized pieces. (Different shapes is fine, and these can be as neat or as roughly chopped as you like.)
Add the rock salt and water to a large bowl or clean bucket and stir to dissolve. Leave to cool to room temperature, then add the cut vegetables and leave at room temperature for 12 hours or overnight.
The next day, drain the vegetables and rinse well with fresh water. Set aside.
Combine all the pickling liquid ingredients in a very large saucepan or stockpot and bring to the boil. Lower the heat, add the vegetables and simmer for five minutes, then turn off the heat and leave to cool until warm.
Ladle the warm chow chow into sterilised mason jars or suitable non-reactive airtight containers and keep in the pantry or refrigerator until needed. If everything is clean and sealed well the chow chow will last over a year.
Recipe from The Hot Chicken Project by Aaron Turner (Hardie Grant, £25). Order your copy from books.telegraph.co.uk