Equipment
Ingredients
spices
- 4 allspice berries
- 2 g celery seeds
- 6 g cinnamon, ground
- 6 g coriander seeds, toasted
- 12 g turmeric, ground
brine
- 18 g salt
- 6 g black pepper, freshly ground
- 950 ml apple cider vinegar
- 220 g light brown sugar
- 160 ml water
vegetables
- 400 g green cabbage, diced small
- 570 g onion, diced small
- 340 g red pepper, diced small
- 1020 g green tomatoes, diced small
Nutrition (per serving)
Method
Grind the allspice berries, celery seeds, cinnamon, coriander, and turmeric in a mortar and pestle until they form a fine powder.
Combine apple cider vinegar, brown sugar, and water in a large stockpot.
Bring the liquid to a boil at 100°C (212°F) over medium-high heat, stirring until the sugar dissolves completely.
Stir in the ground spice mixture, reduce heat to low, and simmer for 10 minutes.
Add the diced cabbage, onion, and red pepper to the pot and simmer for 5 minutes.
Add the diced green tomatoes and cook for another 5 minutes.
Transfer the vegetables into jars using a slotted spoon, leaving 6mm (1/4-inch) of space at the top.
Pour the hot brine over the vegetables to fill the jars, then let them sit for 1 minute before sealing.
Seal the jars tightly and allow them to cool to room temperature before refrigerating.
Chef's Notes
- Toasting the coriander seeds before grinding will enhance their aromatic qualities and add a deeper layer of flavor to the chowchow.
- Ensure your green tomatoes are truly unripe; ripe tomatoes will break down too much and result in a mushy texture.
- Don't overcook the vegetables. The goal is for them to be tender but still retain some bite, providing a pleasant texture contrast.
- Allow the chowchow to meld in the refrigerator for at least 24-48 hours before serving to let the flavors fully develop.
- For a spicier kick, consider adding a finely minced jalapeño or serrano pepper along with the red pepper.
Storage
Refrigerator: 2 weeks — Keep in tightly sealed jars.
