Cucumber Cabbage Chow Chow

Step 1

The night before, chop the onions, cabbage and cucumbers in 1/2 to 1 inch small pieces and sprinkle with 3 tablespoon salt. Allow to stand overnight. Using the smaller sized cucumbers will impart a better flavor to the chow chow.

Step 2

The next morning boil the vegetables until just slightly cooked as in al dente. Drain the vegetables and set aside. Mix the vinegar and remaining ingredients in a large pot and bring to a boil until the sugar is completely dissolved. Add the vegetables to the vinegar mixture; simmering for 10 minutes.

Step 3

Fill the canning jar 1/2 inch from the top and put on the cap. Process in a boiling water bath for 10 minutes. It is to be noted that a boiling water bath is the better way to process your home canning product for food safety, although some ole' timers will boil and sterilize their jars and lids.

Step 4

Next, pour the chow chow into the hot jars and will seal them without processing thru a boiling water bath.