This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

• Chow-chow
   
  1 pound frozen cauliflower florets, cut small
• 2 cups frozen corn
• 2 granny smith apples, diced small
• 6 ribs celery, peeled and sliced thin
• 1 pound tiny frozen cocktail onions
• 1 small white cabbage, sliced thin
• 3 tablespoons sea salt
• 3/4 cup flour, any flour [use gluten-free flour to keep it gluten-free!]
• 1/2 cup dry mustard powder
• 2 tablespoons turmeric
• 2 1/2 cups unfiltered cider vinegar
• 3 cups natural apple cider
• 2 cups sucanat or other natural sugar

Put all the vegetables and the salt in a large bowl, toss and set aside.

Put the flour, mustard, turmeric and vinegar in a wide-bottom stainless steel pot, and whisk until perfectly smooth. Turn on the flame, add the cider and sugar, and bring to a boil, whisking. Reduce the flame to low, and cook 5 more minutes. Pour this mixture over the vegetables, and combine thoroughly. Pack into glass jars. Let the mixture cool before refrigerating.

Keeps for months (No double-dipping please!) but I assure you it won't last you that long.

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