Business and Computer Technology
Culinary student stiring
Male chef plating food

UT Fundraiser ChowChow

2 quarts shredded cabbage (about one medium head)
1/2 cup sweet onions finely chopped
1/2 cup chopped green or red bell peppers (optional)
2 Tablespoons salt


I use the same grater to shred the cabbage that I do to make slaw. 
Combine chopped vegetables and sprinkle with salt. Let stand 1 hr. Drain well.
Combine the following ingredients and simmer 10 minutes. Use a pot large enough to put the vegetable mix in later.


2 cups vinegar
1 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons celery seeds
2 teaspoons mustard seed


Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten. I usually turn the jars upside down so that all the heat is on the seals. I don't turn them back upright until the jars are completely cool.