Chow chow

Ingredients

8-10 oz finely chopped green cabbage

1 tomato (green or red) seeded and diced

1 onion, diced

1/2 each, sweet green and red pepper, seeded and finely diced

1 jalapeno, seeded, pith removed, finely diced

2 tsp sea salt

1 tsp mustard seeds

1/2 tsp celery seeds

3 oz apple cider vinegar

3 oz distilled white vinegar

6-8 oz granulated sugar

1 tsp prepared mustard

dash of hot sauce, eg Tabasco

1/2 tsp turmeric

1/4 tsp allspice

1/4 tsp ground ginger

1 clove garlic, minced

Directions

1. Wash your jars and lids thoroughly, and put in a low oven to sterilise.

2. In a large, non-reactive mixing bowl, combine cabbage, tomato, onion, peppers & salt. Mix well, cover and chill for 8 hours or overnight. In the morning, drain the liquid.

3. In a large, non-reactive saucepan (or preserving pan), toast the mustard and celery seeds until fragrant. Watch carefully as they will burn quickly!

4. Add both vinegars, sugar, mustard, hot sauce, allspice, turmeric and ginger. Bring to a boil, then simmer for 10 minutes.

5. Add the drained vegetables and garlic to the pan and mix well.

6. Bring to the boil for 5 minutes, and then simmer for 20-25 minutes or until slightly thickened. This allows the flavours to bloom and the juice to reduce; the cabbage should still have a slight crunch.

7. Remove from the heat and pack in sterilised jars.

8. This will store in the fridge for up to a month, but may well store longer if you process in a canning bath.